Sensational Mediterranean cuisine cooked on site at your event using traditional pans and hot plates. If you are looking for a fun and tasty way to cater for your next party or group function, look no further!
Ideal for Out door events, Weddings, Private Parties, Work Parties and Corporate functions. For an easy catering solution mobile Paella Pan will entertain your guests, cooking their meals onsite in your desired location - be it indoor or out. The pans and hot plates are gas operated, so power outlets and kitchen facilities are not required.
The chefs will come to the venue of your choice and set up 2 1/2 hours prior to dining. Meals requiring minimum 2 hours cooking time.
They are fully self-contained - as the pans are gas operated so do not need a power supply or kitchen facilities.
*Minimum numbers for onsite catering is 30 guests. For under 30 guests they prepare the dishes in their commercial kitchen and deliver to your home or business along with biodegradable plates, forks & serviettes.
Thank you for your brilliant work organising a superb chef for the paella and a friendly and efficient bar tender... apparently everybody reckoned it was the best wedding and best food they had ever tasted :)
Mal & Rachel White
A Brief History of Paella
The original paella was considered a poor man's fare, and was usually made with a little bit of whatever was on hand. Today, it has become one of Spain’s most popular and best-loved dishes! Paella takes its name from “paella” – the Valencian word for pan, and the meal takes its name from the dish in which it is cooked. “La Paella” is a circular and shallow pan with two round handles and a flat base traditionally made of iron. During the centuries following the establishment of rice in Spain, the peasants of Valencia would use the paella pan to cook rice with readily available ingredients from the countryside: Tomatoes, Onions and Snails. On special occasions Rabbit or Duck might be included, and the better off could afford Chicken. Little by little this “Valencian rice” became more widely known. By the end of the nineteenth century “paella valenciana” had established itself.
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