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Paellas SA – Authentic Spanish Food Caterer

Spanish Paella Event Food

  • Call Patrick 0406 663 204
  • Enquiries & Quotes

Paella Adelaide SA Spanish Catering

PARTY CATERING

FOOD TRUCK

CORPORATE CATERING

FETES & SHOWS






















Catering Packages & Pricing

Monday to Saturday

GUEST NUMBERS Veg/Vegan Paella pp Meat Paella pp Meat Paella (Boneless) pp Seafood Paella pp Senyoret Paella pp
40-80 people $24.00 $24.00 $28.00 $27.00 $29.00
81-120 people $22.00 $22.00 $26.00 $25.00 $27.00
121+ people $20.00 $20.00 $24.00 $23.00 $25.00

Sunday & Public Holidays

GUEST NUMBERS Veg/Vegan Paella pp Meat Paella pp Meat Paella (Boneless) pp Seafood Paella pp Senyoret Paella pp
40-80 people $25.00 $25.00 $29.00 $28.00 $30.00
81-120 people $23.00 $23.00 $27.00 $26.00 $28.00
121+ people $21.00 $21.00 $25.00 $24.00 $26.00

Other possibilities available (lobster, scallops, halal meat, etc..) depending on market availability.

Arrangements available for smaller groups.

Pricing Notes

Combo Paellas: if paellas are combined, total guest numbers for the order are considered. For example, an order for a Saturday event with 45 meat serves and 45 seafood serves would be priced at 90 guests ($22 meat and $25 seafood).

Additional surcharges:

  • Cutlery and Bowls: up to 80 people $35, up to 120 people $40
  • Combo (2 flavours): 40 people or less, $40

Ingredients & Dietary Info

  • Meat Paella contains chicken, pork belly & meatballs
  • Meat Paella BONELESS means that the chicken bones have been removed
  • Our Paellas are gluten, nut and dairy free, but please advise us of any allergies
  • Vegetarian/vegan Paella contains no animal products
  • All our Paellas are prepared using bomba rice and extra virgin olive oil
  • Senyoret Paella is a seafood paella for customers who don’t fancy getting their hands messy peeling shellfish & prawns. We remove the prawn casings and shells from the pan.

Enquiries & Quotes

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Please fill out the enquiry form below and we will be in touch to confirm pricing and dietary requirements.

Please note:
  • Meat paella contains chicken, pork belly & meatballs
  • Meat paella BONELESS means that the chicken bones have been removed
  • Our paellas are gluten, nut and dairy free, but please advise us of any allergies
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For catering, travel is free of charge for up to 30kms from our Evanston location. Over 30kms is $1 per km.
My event is on:*
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To enable calculation please ensure the total number of servings is equal to 40 or more.

For smaller orders please call to arrange.

Tapas
Tapas is an extra cost to be confirmed
Discounts apply for multiple paellas and serves greater than 80

Cost estimate excludes Tapas

Hola Paellas SA

Call Patrick on 0406 663 204
Patrick Escobar, the chef, comes from Vila-real, Castellón, a city 60 kilometers from Valencia. In Castellón a paella on Sundays is a traditional dish to share with your family or friends every weekend. Bon appétit!

Party or Business Drop-Off Catering

Is the team super hungry? 
Got a business event?
Or just want to treat the staff?

We can organise corporate catering for businesses and clubs throughout the Adelaide CBD, Adelaide Suburbs, Adelaide Hills, Barossa Valley and Northern Suburbs

We can cook LUNCH for special events and occasions
OR
Similarly deliver LUNCH every week or fortnightly or month… It’s all up to you amigo.

Give Patrick a call to discuss.

#PaellaFoodTruck

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Paellas South Australia
1 day ago
Paellas South Australia

www.facebook.com/share/r/17RhTZ8WpN/

Hi @fans destacados @seguidores

Here is a video to explain a little bit about paellas.
Unfortunately we couldn't find rabbit easily here in Australia and it isn't a meat really appreciated here, even is a very healthy and tasty meat, so we don't put that one in our paellas and we changed it for meatballs or pilotes, that we use in our area in Spain, but only during Christmas.

I would never have considered a black rice or rice in the oven as paellas, more as rice dishes.
Black rice is very nice and it is served usually with alioli. A delicacy if you like seafood.

Rice in the oven is usually a winter food and it is heavier and more fulfilling than a paella. It comes with potatoes, chickpeas, tomatoes, morcilla... and a big advantage is that it can be cooked at home in the oven and you do not need a paella burner.

Friday we will be in Seppeltsfield Road in Tanunda for the first time and if we have time we will prepare some sangria to go with the paella.

Bon appetite!
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🥘 The TRUTH About Paella: Are You Eating It Wrong? 🇪🇸 Ahhh, paella—Spain’s most famous dish and the one that most people get completely wrong. If you think it’s just rice with seafood, buckle up, because we’re about to break down the REAL paellas of Spain (and expose the fakes 👀). 🏆 1️⃣ Paella Valenciana – The One True Paella If you ask a Valenciano, this is the ONLY real paella. No shrimp. No mussels. And for the love of Spain, NO CHORIZO. (Seriously, putting chorizo in paella is basically a crime here.) ✅ Ingredients: Bomba rice, rabbit, chicken, garrofón beans, green beans, saffron, rosemary, and sometimes snails. 🔥 The Secret: Socarrat—that crispy, caramelized layer of rice at the bottom. No socarrat? No paella. 🦐 2️⃣ Paella de Marisco – The Tourist Favorite Seafood lovers, this one’s for you. No meat, just a whole ocean’s worth of goodness: 🦐 Prawns | 🦑 Squid | 🦪 Mussels | 🦞 Lobster (if you’re feeling fancy) Unlike Paella Valenciana, this one skips the beans and rosemary, letting the seafood shine. Delicious? Yes. Authentic? Not according to Valencia. 🖤 3️⃣ Arroz Negro – The Rebel Paella, but make it goth. 🖤 This inky black beauty gets its color from squid ink, giving it a deep, briny flavor. Served with alioli (garlic mayo) on top. Bonus points if your teeth turn black. 🍖 4️⃣ Arroz al Horno – The Underrated One Paella’s oven-baked cousin, made with pork ribs, blood sausage (morcilla), and chickpeas. It’s rich, hearty, and criminally underrated. So, What’s the REAL Paella? According to Valencia, only Paella Valenciana gets the title. Everything else? Delicious, but not “real” paella. Want to see the full list? 🍽️ Check out the full guide on YouTube! And don’t forget to follow for more Spain food tips. ¡Buen provecho! 🇪🇸🎥

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Paellas South Australia
6 days ago
Paellas South Australia

Last Friday we were at Belair National Park catering for a wedding. The weather was beautiful and cooking surrounded by nature and tranquility was a bonus. I'd never been that close to a wild kookaburra before!
The bride arrived quite late due to car troubles, but even so, everything turned out wonderfully and the paellas were ready for the guests.
The next day, off to Torrens to celebrate Verity and Richard's son's 21st birthday.

Yes, I know, we should post more often, but we're more focused on preparing great paellas than taking photos or posting!!!! That said, it's truly gratifying to receive comments like "the best paella I've ever had in my life," especially when it comes from a cooking teacher, or "the queues should be at your food truck" when another food truck vendor tried our paella at an event.

Little by little we're making ourselves known, and from one event more keep coming... next stops: Seppeltsfield Road and Christmas parade in Tanunda, plus private catering for the staff at Xavier College, Salvation Army, Trinity College, and Unley local council.

Bon appétit @seguidores @followers!!!
... See MoreSee Less

Last Friday we were at Belair National Park catering for a wedding. The weather was beautiful and cooking surrounded by nature and tranquility was a bonus. Id never been that close to a wild kookaburra before! 
The bride arrived quite late due to car troubles, but even so, everything turned out wonderfully and the paellas were ready for the guests. 
The next day, off to Torrens to celebrate Verity and Richards sons 21st birthday.

Yes, I know, we should post more often, but were more focused on preparing great paellas than taking photos or posting!!!! That said, its truly gratifying to receive comments like the best paella Ive ever had in my life, especially when it comes from a cooking teacher, or the queues should be at your food truck when another food truck vendor tried our paella at an event.

Little by little were making ourselves known, and from one event more keep coming... next stops: Seppeltsfield Road and Christmas parade in Tanunda, plus private catering for the staff at Xavier College, Salvation Army, Trinity College, and Unley local council. 

Bon appétit @seguidores @followers!!!Image attachmentImage attachment+Image attachment
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Paellas South Australia
3 weeks ago
Paellas South Australia

Hi @fans destacados @followers
Skin cancer check... done, first one in my life!!!

Now getting ready to feed a big crowd... day is really good after the storms from yesterday and the vehicles look amazing!!!

Come to 52 Siegersdorf in Nuriootpa!!!

Bon appetite!!!!
... See MoreSee Less

Hi @fans destacados @followers 
Skin cancer check... done,  first one in my life!!!

Now getting ready to feed a big crowd... day is really good after the storms from yesterday and the vehicles look amazing!!!

Come to 52 Siegersdorf in Nuriootpa!!!

Bon appetite!!!!Image attachmentImage attachment+Image attachment
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The Origin of Paella

Paella is one of the best-known dishes in the Spanish cuisine. For this reason, it may be seen internationally as Spain’s national dish, but Spaniards almost unanimously consider it to be a dish from the Valencian region; those who live there, in turn, regard paella as one of their identifying symbols.

Paella takes its name from the wide, shallow traditional pan used to cook the dish on an open fire. Paella means “frying pan” in Valencian, Valencia’s regional language.

As a dish, there are records it started around century XVI (1500) in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the east coast of Spain, as peasants and shepherds needed to eat while working and using the ingredients they had available.

Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe, and consists of round grain rice, bajoqueta and tavella (varieties of green beans), rabbit, chicken, sometimes duck, garrofó (a variety of lima or butter bean), and optionally snails. Artichoke hearts and stems may be used as seasonal ingredients. Olive oil is used as a base, and saffron and (sometimes) whole rosemary branches are used as seasoning.

Paella de marisco (seafood paella) replaces meat with seafood as Valencian community shares a long coast with Mediterranean Sea where fresh prawns, fish and octopus or squids are used for seafood paella and other recipes.

There are 2 mains varieties of Seafood paella, Senyoret paella and Black Rice.  Senyoret means “gentleman” in Valencian and it is a seafood paella with all prawns peeled, as one customer did not want to peel them.

Black rice is a seafood paella cooked using squid ink and it is usually served with alioli.

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