We cater authentic Spanish Paella which is popular and beloved all around the UK. We use natural ingredients and follow the traditional method as original as possible. Alongside of importing high quality Spanish foods, Iberica LTD is proud of providing you a traditional Spanish meal that is Paella. We are located in Brighton and cater paella in London and South of England.
Our paella chef is ready to cook for you and the ones you love for a range of events: formal dinners, wedding receptions, corporate events, birthdays, casual garden parties, etc. Our paellas are cooked using local produce, high quality extra virgin olive oil, authentic Spanish paella rice and spices.
All our paellas are gluten free and do not contain ‘colorante’ also known as tartazine. We use class A saffron and a bit of turmeric which give a natural golden yellow colour. We keep the recipe as original as possible. We use genuine Spanish paella pans which are shallow and wide for the flavour to pervade the whole paella.
We offer seafood, chicken, black and vegetable paellas.
- Seafood Paella: Usually the most popular option. We use prawns, mussels and squid but also include our homemade magical ñora pepper paste which will take you right back to Spain
- Chicken Paella: As authentic as possible, it’s all about the chicken. We keep it simple and original
- Vegetarian Paella: We use local and seasonal vegetables and the end result is a rich vegetarian / vegan paella
- Black Paella: If you are feeling more adventurous, why not try our unique black paella, made with squid and cuttlefish ink. If you like seafood you will love this!
We can cater for up to 100 in one serving, but can keep an on-going rolling services for greater numbers.
For an event everyone remembers: We cook paella on site from beginning to end, that provides the people invited with a spectacular display of the cooking process along with the fantastic paella.
Our prices start from £8 per person, minimum number of people required.
Did you know?
It originated as a peasants dish in the fields of a region called Valencia in eastern Spain and the Valencians prepared the dish with whatever ingredients they had at hand - rabbit, snails and vegetables.