Ask ten Spaniards what "real paella" is, and you may get eleven different answers.

Paella is one of Spain's most beloved dishes, and few topics spark more passionate debate. Purists from Valencia—the birthplace of paella—argue that traditional Valencian Paella is the only true paella, and that many modern variations should technically be called "rice dishes" rather than paella. Regional traditions vary across Spain, but many Spanih chefs agree that paella is better understood as a cooking technique rooted in Valencia than as a rigid recipe.

At its heart, paella is about properly cooking rice in a wide, shallow pan over an open flame so the grains absorb a flavorful broth while developing the prized socarrat—the thin, caramelized crust on the bottom. Throughout Spain, local ingredients have always shaped the dish. Coastal regions favor seafood, inland areas rely more on rabbit, chicken, or seasonal vegetables, and family recipes have evolved over generations using what was fresh and available.

That said, some principles are widely respected. Traditionalists generally avoid onion, believing its moisture softens the rice and distracts from its texture. Chorizo is perhaps the most controversial addition of all; while delicious in many Spanish dishes, flavor is widely considered overpowering in paella and is rarely found in authentic Spanish versions. Most paelleros also prefer short-grain varieties such as Bomba rice for their ability to absorb broth while remaining firm and separate.

Another hallmark of great paella is restraint. Rather than piling the pan high with meats and seafood, traditional paella keeps the ingredient list modest so the rice remains the star. Every ingredient should contribute to the flavor of the rice, not compete with it. In Spain, paella has never been about creating the most extravagant combination of proteins—it's about balance, technique, and letting simple, high-quality ingredients shine.

In the end, authenticity isn't determined by a checklist of ingredients alone. Great paella honors the traditions that have been passed down through generations while respecting the techniques that make the dish unique. Whether prepared in Valencia or elsewhere in the world, the best paella celebrates good ingredients, careful craftsmanship, and the joy of gathering around a single pan to share a meal.

Yes. Our signature catering experience includes preparing the paella fresh at your event. Guests can watch the cooking process and enjoy the aromas and visual presentation as the dish comes together.

Our paella pans can serve groups ranging from approximately 10 to around 50 guests depending on the event package selected. with plans to expand to 100 guests in the near future.

Booking is simple:

Contact us by Email, Facebook, Text Message, or Call.
Let us know your event date, location, and estimated guest count.

We'll discuss menu options and customize a package.

Chef Cody will arrive with all necessary equipment and ingredients, serve guests, and leave the area spotless

Paellaypanreno@gmail.com
(775)409-7193

Typically, we require a flat outdoor area or well-ventilated space measuring approximately 7' x 7' for our cooking setup. Specific requirements will be discussed during event planning.

Yes. Depending on the package selected, we can provide disposable dinnerware, serving utensils, and Chef Cody will assist in serving

Yes. We can accommodate many dietary preferences and restrictions. Chef Cody will work with you to develop a custom menu.

Please notify us of any allergies or dietary requirements during the booking process.

We proudly serve private and corporate events throughout the Reno Area. Travel fees may apply for events outside our standard service area. Contact us with your event location for details.

Multiple payment option are accepted to include Cash, Check, and Credit/Debit Cards.

The preferred billing method is by online invoice. After Service has been completed, a detailed invoice including receipt photos will be provided to the email on file.

The invoice can be paid with Credit, Debit, or bank to bank transfer.

For larger catering events, a 50% Service Fee Deposit is Required prior to the event.

There is no processing fee for ACH Bank Transfer or Cash Payments. A 2.9% Surcharge is applied to Credit Card Transactions.