About PaellaDeliciosa
PaellaDeliciosa is a sister company of Paella by Carlos; its operator is Gloria Osorio. Carlos and Gloria grew up watching paella being cooked at home most Sundays after mass. The unique family recipe used at PaellaDeliciosa and Paella by Carlos comes from their great-grandmother; and their grandmother using her mother’s recipe started her business in the 1920s in Valencia.
PaellaDeliciosa brings the experience and flavors of Valencia, Spain to your table in a variety of paellas; among others, Paella DelMar, with a mixture of shellfish; Paella Negra (black paella) with calamari rings and prawn or shrimp; Paella Popular Valenciana, with chicken, or duck, or rabbit, & all with sausage; Paella Tradicional, with seafood, chicken & sausage; Paella Vegetariana; Paella de Oveja, with lamb; and Paella de Carne, with beef & beef-sausage.
Paella is originally from Valencia on the east coast of Spain, and the ones at PaellaDeliciosa are authentic Valencian paellas, cooked without the snails due to the delicate American palate. As paella cooking makes the party, PaellaDeliciosa cooks the paellas step by step at your location, and the experience of the onlookers who share the moment makes for great entertainment for your guests.
A paella party can be made as dressed-up for a wedding or corporate event, or as casual as MardiGras or a pool party. Either way, the outcome is dramatic when the paella is ready.
PaellaDeliciosa also offers a variety of TAPAS, some from Spain, and some from Paraguay and Mediterranean countries. PaellaDeliciosa brings to you the very taste of Valencia, by recreating the perfect flavor in each type of delicious Paella.
Our grandmother’s recipe uses Saffron as the main base for the stock with which the Paella will be cooked; and a unique feature of her recipe is the Green Olives that she puts so much emphasis on to accentuate the cold press extra virgin olive oil to cook the Paella.
Saffron is a spice derived from the dried stigmas of the saffron crocus -Crocus sativus; it is and has remained among the world’s most costly substances throughout history because the field workers painstakingly pluck no more than 3 threads at a time from each flower. Saffron cultivation and usage reaches back more than 3,000 years and spans many cultures, continents, and civilizations. It is native to Southwest Asia, but was first cultivated in Greece.
PaellaDeliciosa also offers appetizers a.k.a. Tapas, and desserts
