They say that entertainment and food are equally important when hosting guests. They are correct. Hosting a Paella Party has become popular across many countries… but we recommend it be not just any paella! Our paella is prepared on-site by an experienced chef/demonstrator who doesn’t just prepare the dish. Our chefs know and teach about the recipe, the background of the ingredients and the history of paellas. This is entertainment and spectacular paella, too!
Remember that you get what you pay for in paella. Cheaper companies can charge lower prices, but be prepared for mixed seafood that came from a frozen bag. At TWO CHEFS PAELLA, you can expect seafood bought from our fish supplier specifically for your order. When you buy an octopus dish, expect that we will buy a whole octopus that we clean and cut for your order. We will buy whole squid for your order, not bought pre-cut and frozen. Expect the very best.
TWO CHEFS PAELLA has several executive chefs from which they select. You can be assured that your dish is never created by someone who was taught paella cooking merely for the job. Our chefs are well-trained with years (many, with decades) of experience cooking paella comprised of octopus, chorizo, scallops, mussels, lobster, shrimp, squid and other delights. They prepare charcuterie and gazpacho as well as many other typical Spanish dishes. May I present our chefs?
Chef Jack Tyler
Chef Jack has performed paella parties for years and is an experienced demonstrator and raconteur. He has received culinary training in both Mexico and the U.S. and spent many happy days as a book and magazine publisher, writer and blogger. As a food and travel writer, he won the Golden Deer Award from the Mexican state of Sinaloa and the city of Mazatlan. While he also serves as a private chef, enjoys cooking gumbos, barbecue, and other fine fare, he specializes in Paella and Spanish dishes. He has been Associate Member of the Year of the Greater Houston Restaurant Association and founder and chairman of the GHRA Cookbook Committee.
Chef John Moreno
Chef John is adept at preparing paella for up to 100 guests (as above), or as few as 8-12. As an executive chef, trained through the Culinary Institute of America, John is not only a chef, but a manager of chefs. He demonstrates cooking techniques professionally all day, every day. THIS is entertainment. Above, John has prepared paella tastings and performed demonstrations for a major supermarket chain on Spanish Days.
Chef Pedro Angel Garcia
Chef Pedro Angel Garcia is executive chef/owner of El Meson restaurant in Houston. There, you will find Spanish, Cuban and rustic Mexican dishes. El Meson is one of the top restaurants of Houston’s 12,000 restaurants and has been a favorite in Rice Village for several DECADES. The Greater Houston Restaurant Association feted his long career recently, honoring Garcia as Restaurateur of the Year at its annual Golden Fork Gala. In 2002 El Meson took first place in the Top Ten Wine List Awards by Houston’s Dining Magazine My Table and received the Award of Unique Distinction from Wine Enthusiast in 2008. El Meson was a finalist in the Cartaví International Catalan Wine List Award of 2010, and has been a recipient of the Wine Spectator Award of Excellence each year since 1999. Peter is a specialist in huge parties, cook-offs, business meetings and has even traveled to West Texas ranches to entertain hundreds of guests. The photo above shows Peter providing paella for over 250 people from a 6′ wide paella pan.
Seafood Paella (Marinara) has bay scallops, clams, mussels, jumbo shrimp, seasonal catch of the day and chorizo (or Andouille). Minimum of 8. $35 per person.
Chicken and Chorizo Paella has dark meat chicken and chorizo (or Andouille sausage) Minimum of 8. $30 per person.
Seafood Paella with Lobster Tails has bay scallops, clams, mussels, jumbo shrimp, 5-ounce lobster tails (which can be cut in half to feed 2 people) and chorizo (or andouille sausage).
Minimum of 8. $45 per person.
South Texas Paella is certainly not a traditional Spanish paella. It is made by Texans and for Texans! It has south Texas whole quail, Texas deer sausage with pork, mild poblanos, tomatillos and jumbo Gulf shrimp. While cooked in a rich chicken stock, the beautiful reddish color of the rice is from achiote, which is commonly used in Mexico and South Texas.
Minimum of 8. $40 per person.
APPETIZERS & SIDES
Clam Gazpacho is a tangy cold soup made with cucumbers, red onions, tomatoes, lime juice, chiles (it’s not hot) and a clam tomato sauce. We bring enough for “seconds”, too.
Minimum of 8. $6 per person.
Proscuitto Wrapped Melon is made with either Honey Dew melon or cantelope (depending upon availability) and wrapped with tasty proscuitto.
12 pieces for $30.
Dipping Oil with Spanish Spices comes with fine one pint of Spanish extra virgin olive oil, spices and two fresh baguettes.
$30 per order
Galician-Style Boiled Octopus and Potatoes is a traditional Spanish appetizer/side that is served by restaurants and bars across Spain. The whole baby 1 1/2 – 2 pound octopus is braised until very tinder and served with bite-sized pieces on boiled new potatoes and sprinkled with smoky paprika and sea salt.
$45 per order
Charcuterie on a Clothesline is a Two Chefs Paella exclusive! It is served with proscuitto, cotto salami, Italian sausage clipped to a mini-clothesline and accompanied by a 1/2 pint each of dipping oil, pesto and olive pesto and two baguettes.
$65 per order
For more information, just call 713-416-3886 or email firstname.lastname@example.org.