BECOME A PART OF the CLUB TO ENJOY private PAELLA & TAPAS pOp-ups
I will make you a Valencian style paella or tapas or both! I use locally purchased ingredients wherever possible and rice native to the Valencia region - enjoy this unique experience in the privacy of your home, under the sun and stars at one of my pop-ups, or wherever you wish (I will bring everything to you).
Pick-up Pop-Ups are currently available for members in Austin, Texas, unless I am unavailable. Live Pop-Ups will be about once a month and will currently take place in Austin area locales and parks or wherever I travel.
$10 Annual club membership
Private & DELIVERY Pop-Up aCCESS
Access to RSVP for both types of pop-up events. Live Pop-ups are private events where you get to see me cook your paella or tapas and have a good time with other club members in parks and collaborating locales or in your own home. Delivery pop-ups are when members organize their own events at their home or business in the Austin area and have me deliver the food already prepared.
I Cook at your house*
Minimum 10 PORTIONS
Experience paella how it is eaten in the Valencia region, straight from the pan with family and friends. I will cook for you privately at your home, business, or event and explain the history and technical aspects of the dish.
*Requires one=week prior notice and a security deposit to reserve day. Subject to availability and outdoor only (You can be inside but I need to cook outside). Chef fee is for each paella. If you order two it is two chef fees etc.
In pan delivery
Minimum 10 portions
Experience paella how it is eaten in the Valencia region, straight from the pan. Delivery in the actual paella pan it was cooked in. Requires one-week prior notice and a security deposit. Next day pick up or keep the pan by paying for it. Delivery fee id $15.
quality rice, flavorful broths, and balanced proportions.
Photo: sofrito getting ready to make broth. A broth is only as good as its sofrito, and a paella is only as good as its rice. The rice is the vehicle for this flavor. I proudly use, J. Sendra, Albufera or Bomba rice varieties in my paellas with a certified origin designation. From Valencia to your home.
Steak paella made with chayote, shishito peppers, and a slow cooked all natural beef broth.
Soca…WHAT?!
Soccarrat (so.ka.ˈrat) is the Valencia word for the crispy caramelization of the rice at the bottom of the paella pan.
It is formed when the blended sugars and starches of the rice and sofrito are exposed at the end of the cooking process. The crusty bits that form are the most coveted bites of paella because they arepacked with umami flavor.
