We are available to cook at weddings, company parties and any other social gatherings. Our professional staff will cook in front of your guests so they can witness and enjoy the art of cooking paella and will later serve the food, buffet style. We now offer our exclusive Evening in Spain package, including an intimate, world class flamenco performance by Eric & Encarnación's Duo Flamenco. The combination of authentic paella from Spain and the talent of Eric & Encarnación will transport you straight to the Iberian peninsula. Visit www.flamencoseattle.com for more info. Please fill out the contact form below and we will prepare a free custom quote for you.
You can also find us at the big festivals around the Olympic Peninsula and across the water in the Seattle area. These are some of the festivals that we usually attend: Strange Brewfest in Port Townsend, University District Streetfair, Shirmpfest in Brinnon, Ballard Seafood Fest, Lavender Festival in Sequim, Wooden Boat Festival in Port Townsend & Crabfest in Port Angeles. Follow us on Facebook, Instagram or Twitter to stay updated about our events!
Come see us and try one of our delicious paellas at the Saturday’s Farmers Market located in Uptown Port Townsend. The Farmers Market is open from April through mid December.
We are a small, family owned and operated business, based in the beautiful coastal town of Port Townsend, Washington.
Paella House started cooking at the local farmers market and quickly began gaining popularity. We now attend some of the big festivals around the area and specialize in private events such as weddings, company parties and all kinds of social gatherings. Paella House brings you authentic cuisine from Spain with quality you can trust. We take pride in offering the best ingredients available. We use only organic vegetables and we source them locally whenever in season. Our meats are all hormone-free and antibiotic-free and come from local farms. We import Bomba rice, saffron, extra virgin olive oil and chorizo from Spain.
We also source our seafood locally, when in season. Our paellas are all made with saffron from Castilla La Mancha and Bomba rice from Valencia.
The first Valencian Paella recipe appeared in an 18th century manuscript in Spain and by the
end of the century,
the dish was known in the entire Spanish territory.
The name of paella comes from the pan in which it is prepared.
The paella originated in the area of La Albufera, a freshwater lagoon located on the east
coast of Spain, in the province of Valencia.
Valencia has been one of the most important rice-producing areas in Spain since the Moors
introduced rice over 1,200 years ago.
In fact, the Spanish word for rice is ‘arroz’, which is derived from Arabic.
Grown in large rice fields, bomba rice is the most commonly used kind when making paella. This extraordinary dish expanded throughout the entire Spanish territory, bringing many different kinds of recipes. Traditionally, paella was cooked over pine firewood. The large pan was shared as a common center plate for everyone to eat from while using wooden spoons.