Paella is as free-spirited as the cooks who prepare them. Once the technique is mastered, the sky is the limit.
There are endless combinations of paellas based on the ingredients . The Spaniard team has made a selection that loyally represents the traditional cuisine. We can always work out more possibilities and preferences.
PAELLA VALENCIANA / VALENCIAN PAELLA
This is the mother of all the paellas, THE QUEEN, THE ORIGINAL PAELLA. The rest have been developed throughout the decades among all the regions of Spain. The motherland of the paellas is Valencia.
Valencian D.O rice, chicken, rabbit, extra virgin olive oil, saffron from Castilla-La Mancha, pimenton de La Vera and sofrito are among the main ingredients.
PAELLA MIXTA / MIXED MEAT AND SEAFOOD PAELLA
Valencian D.O rice, wild Gulf shrimp, clams or mussels, calamari, chicken, pork tenderloin, chorizo Riojano, extra virgin olive oil, saffron from Castilla-La Mancha, pimentón de La Vera and sofrito are among the main ingredients.
PAELLA DE MARISCO / SEAFOOD PAELLA
Valencian D.O rice, wild Gulf shrimp, clams or mussels, blue crabs (if available), calamari, swordfish or scallops, extra virgin olive oil, saffron from Castilla-La Mancha, pimentón de La Vera , fumet (home made fish broth) and sofrito are among the main ingredients.
PAELLA DE CARNE / MEAT PAELLA
Valencian D.O rice, sirloin pork roast, pork tenderloin, pork ribs, extra virgin olive oil, saffron from Castilla-La Mancha, pimentón de La Vera and sofrito are among the main ingredients.
PAELLA DE POLLO / CHICKEN PAELLA
Valencian D.O rice, certified organic chicken, extra virgin olive oil, saffron from Castilla-La Mancha, pimentón de La Vera and sofrito are among the main ingredients.
ARROZ DEL SENYORET
If you love seafood paella and don't want to get messy peeling shrimp or dealing with shells this is the one for you.
Valencian D.O rice, wild Gulf peeled shrimp, cuttlefish/calamari, swordfish/mahi-mahi, scallops, extra virgin olive oil, saffron from Castilla-La Mancha, pimentón de La Vera , fumet (home made fish broth), sofrito and alioli sauce are among the main ingredients.
PAELLA DE PULPO Y GAMBAS / OCTOPUS AND SHRIMP PAELLA
Valencian D.O rice, octopus, wild Gulf shrimp, extra virgin olive oil, saffron from Castilla-La Mancha, pimentón de La Vera, fumet (home made fish broth), and salmorreta are among the main ingredients.
PAELLA DE PULPO Y VIEIRAS / OCTOPUS AND SCALLOPS PAELLA
Valencian D.O rice, octopus, wild caught sea scallops, extra virgin olive oil, saffron from Castilla-La Mancha, pimentón de La Vera, fumet (home made fish broth) and salmorreta are among the main ingredients.
PAELLA DE GAMBAS Y VIEIRAS / SHRIMP AND SCALLOPS PAELLA
Valencian D.O rice, wild Gulf shrimp, wild caught sea scallops, extra virgin olive oil, saffron from Castilla-La Mancha, pimentón de La Vera, fumet (home made fish broth) and salmorreta are among the main ingredients.
ARROS NEGRE / BLACK PAELLA
Valencian D.O rice, cuttlefish or calamari ink, cuttlefish or calamari, (wild Gulf shrimp is additional), extra virgin olive oil, saffron from Castilla-La Mancha, pimentón de La Vera, fumet (home made fish broth) and alioli sauce are among the main ingredients.
PAELLA DE LANGOSTA / LOBSTER PAELLA
Valencian D.O rice, lobster, extra virgin olive oil, saffron from Castilla-La Mancha, pimentón de La
Vera, fumet (home made fish broth) and salmorreta are among the main ingredients.
PAELLA DE SALMON Y VERDURAS/ SALMON AND VEGETABLES PAELLA
Valencian D.O rice, salmon, vegetables, extra virgin olive oil, saffron from Castilla-La Mancha and sofrito are among the main ingredients.
PAELLA DE VERDURAS / VEGETARIAN PAELLA (organic)
Valencian D.O rice, vegetables, extra virgin olive oil, saffron from Castilla-La Mancha and sofrito are among the main ingredients.
THE PRICES vary depending of the type of paella, the commute to the event, market prices and the number of guests at the event :
Less than 25 guests or more than 100 guests please contact us.
25-50 guests .................$20 - $27 per person.
50-75 .................................$19 - $25 per person
75-100 ...............................$18 - $23 per person
IN ADDITION to paella, We also offer a selection of tapas that pair it with the paella, as well as our famous Spanish sangria. We can arrange a tableware and serving and clean-up service for an additional charge.
POLICIES
We request 50% of the total payment upon agreement to secure our services, start organizing the event, and purchase ingredients. The remaining balance will be due three (3) days before the event. If final payment is not received three (3) days before the event, the service will be cancelled and any deposit/advance payments will be forfeited.
Full refund for cancellations made at least up to fifteen (15) business days prior to the day of the event. A refund of 50% of the deposit will be returned for cancellations between four (4) and fourteen (14) business days prior to the event.
Please don't hesitate to contact us for more details and information.
The Spaniard is a Personal Chef Service located in metro-Atlanta and specializes in authentic Spanish paellas, the vibrant Spanish rice dish loved the world over. The Spaniard will bring traditional Spanish cuisine and a unique experience to your next event, cooking on site our paellas from scratch the same way that has been done in Spain for centuries. We are very proud and excited about our product and also enthusiastic and passionate about promoting Spain and its most international dish.We will cook our paellas at any event or celebration, such as: businesses, hotels, restaurants, country clubs, social clubs, schools, parties, fairs, festivals, farmers' markets, private events, baptisms, wedding rehearsals, weddings and showers.You can be assured our paella is authentic with high-quality ingredients. The Spaniard's mission is to be a staunch defender of the authentic paella and traditional Spanish cuisine.
Paella is a centuries-old traditional rice dish from Spain. It is part of the fiber of Spanish life and the product of many generations of fine eating. The native land of paella is Valencia, Spain. Paella is not Uncle Ben's rice which lobster, chicken and clams have been strewn on top to give a pretty appearance and to disguise the rice. Paella is most certainly not one dish, it is endless dishes made with almost any ingredient. It is a technique for making many rice dishes that are generally united by the eye-catching paella pan in which they cook and by their cooking method. The flavor depends on the ingredients that are combined with the rice and from which the rice soaks up its flavors. Paella marries the robust Mediterranean flavors of olive oil, garlic, tomatoes, and peppers with rice, broth, and meat, fish, or vegetables to create a healthy grain-based meal that will gratify the senses and be the centerpiece for exciting entertainment. .In the words of Placido Domingo, "Paella is the magnificent rice dish from my native Spain. It is the quintessential dish of Spain, a veritable symphony of colors and flavors that delights both the eye and the palate."
ALEJANDRO MONTES-GRANADAAlejandro Montes-Granada is the owner and executive chef of The Spaniard with more than 20 years of experience making paellas. He was born in Gijon, Asturias in Northern Spain.Alejandro grew up between La Alcarria in Guadalajara, Madrid and Asturias, where as a child he was always curious about what was cooking in the family ovens. He was in charge and organized hiking and kayaking excursions along the Tajo River, preparing a good paella to end the day.Alejandro is self-taught, and the foundation of his learning comes from experience from traveling throughout Spain and cooking for loved ones. His knowledge of traditional Spanish cuisine developed primarily from his childhood and from his mother, Maria Asuncion, who according to Alejandro, is the best cook in the world and in observing and helping his father, Luis, cook paellas in an open fire on the banks of the Tajo River. Later, he learned more from local restaurants and family celebrations, parties, and his Aunt Queca's charcoal oven and from the endless conversations with the cook, Leo.All these experiences and hours studying, investigating, interpreting and cooking have led him to perfect nearly all his traditional recipes of Spanish gastronomy.Alejandro will take you, your family, friends, business partners on a gastronomic trip, you will be able to watch a chef in his element transforming fresh and quality ingredients into a delicious Spanish dish - the paella.ANA MARIA CALVO DE MORA
ALEJANDRO MONTES-GRANADAAna Maria Calvo de Mora is our Catering Consultant. She is a self-taught authority, learning the Spanish gastronomy the traditional way. She loves to create new dishes and surprise us with amazing new flavors, but from the bottom of her heart, she states that the traditional cuisine is the only one that can bring you a real taste and experience of Spanish gastronomy. She is the centerpiece of the future expansion of The Spaniard by being in charge of developing an extensive tapas, pinchos and a selection of dishes that will loyally represent all the different regions of Spain.She was born in Extremadura, Spain and has traveled the world while teaching Spanish as a Second Language. She continues teaching while simultaneously pursuing her creative passion for cooking, a passion in which we are fortunate to share.CURTIS MORSE
ALEJANDRO MONTES-GRANADACurtis Morse is our Festival Director of Operations.He has been traveling all over the world and fell in love with Spain, and as a foodie, believes in our mission, The Spaniard's mission is to be a staunch defender of the traditional Spanish cuisine.He combines his job as a software engineer developer with planning and organizing The Spaniard's festivals all over the Southeast.
thespaniard@
404-822-2216
The Spaniard
375 Ralph McGill Atlanta,GA.30312
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