Paella House

Port Townsend


Hire us to cook at weddings, company parties and any other social gatherings. We will cook in front of your guests so they can witness and enjoy the art of cooking paella. We also pair up with a Flamenco band which puts on a world class Flamenco performance. Create the ultimate Spanish experience for your event. Please fill out the contact form below and we will prepare a free custom quote for you.

Farmers Market

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.

About Paella House

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.

History of Paella

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.

Stay Connected