Private Paella Dinners and Events in Barcelona

One of the best Spanish paella dinners in Barcelona. Your private chef prepares a luxurious paella using top-quality ingredients sourced in the Barcelona markets. While the paella finishes, you sample a few local tapas, and dessert is a Catalan specialty.

To start

• Pimientos del Padrón
• Cooked chistorra sausage

Main

• Paella: seafood, meat and vegetable, or vegetarian

Dessert

• Crema Catalana

A truly authentic Spanish paella made for you in your apartment. Many travelers like to choose their own wines and snacks before dinner, so this dinner keeps things simple: your chef brings the best ingredients from local markets and prepares the paella.

Main

• Spanish paella: seafood, meat and vegetable, or vegetarian

This dinner includes only the paella.

Spanish tapas are one of the reasons people keep returning to Spain: rich flavors, simplicity and plenty of variety. Your private chef prepares a mix of cold and freshly cooked tapas for you to enjoy in your apartment, with fresh sangria and a traditional Catalan dessert.

Tapas

• Catalan bread with special hanging tomatoes
• Plate of local cured meats and cheeses
• Pimientos del Padrón and chistorra sausage Basque-style pinchos
• Gambas al ajillo: prawns fried in olive oil with garlic and a touch of spicy paprika
• Grilled pork loin montadito with creamy goat’s cheese, fig jam and Pedro Ximénez sherry
• Tortilla Española: Spanish potato omelette
• Sobrassada (Mallorcan sausage) with honey and pine nuts on toasted bread

To drink

• Fresh sangria

Dessert

• Crema Catalana

We always try to accommodate allergies and preferences, so this suggested menu can be adjusted to your taste.

A full Spanish dinner that moves from shared starters to sausage and paella.

Starters

• Variety of fried croquettes of serrano ham and wild mushroom
• Platter of Spanish and Catalan cheeses, cured meats and sausages
• Pan con tomate: Catalan-style bread rubbed with local hanging tomatoes and olive oil
• Esquixada: Catalan salt cod salad with fresh Montserrat tomatoes, black olives, red and green pepper and onion

Main dishes

• Botifarra esparracada: local fresh pork sausage cooked Pyrenees-style with onion, wild mushrooms and pine nuts
• Paella: seafood, chicken and vegetable, or vegetarian

Dessert

• Crema Catalana

A seafood dinner built around the Mediterranean coast.

Starters

• Pan con tomate: Catalan-style bread rubbed with local hanging tomatoes and olive oil
• Mussels in vinaigrette: chilled mussels with a special vinaigrette of red and green pepper, onion and parsley
• Gambas al ajillo: the Spanish classic of garlic-fried prawns with a touch of spicy paprika
• Tomato and ventresca (tuna belly) salad with local Montserrat tomatoes, black olive paste and spring onion shavings

Mains

• Calamares encebollados: fresh Mediterranean squid cooked in an onion and bay leaf sauce made with special cooking wine, vi ranci
• Suquet: a typical fisherman’s dish along the Mediterranean coast, with a light tomato base, leeks, garlic, almonds and fried bread, bringing together delicate monkfish and scampi

Dessert

• Crema Catalana

A dinner of local Catalan dishes, with a choice of main.

Starters

• Bread with tomato, Catalan cheese and cured sausages
• Esquixada: cod salad with tomato
• Coca de recapte: flatbread with roasted vegetables

Mains, choose one or enjoy both on request

• Botifarra esparracada: local sausage with raisins, pine nuts and onion, cooked with vi ranci
• Empedrat de garbanzos con huevo de codorniz: chickpeas with spinach, onion and sausage, served with a cooked quail egg
• Rape al all cremat: local monkfish in a sofrito-based sauce with almonds

Dessert

• Crema Catalana

A vegetarian dinner of Spanish classics.

Starters

• Local cheese plate with Catalan-style bread with tomato
• Gazpacho with croutons
• Wild mushroom croquettes

Mains

• Garbanzos a la Andaluza with spinach and cumin
• Grilled seasonal vegetables with local romesco sauce
• Spanish tortilla de patatas

An extended tasting of Spanish and Basque tapas.

Tapas

• Pan con tomate: Catalan-style bread rubbed with local hanging tomatoes and olive oil
• Banderillas: small Basque-style skewers with shellfish and olives
• Platter of Spanish and Catalan cheeses, cured meats and sausages
• Rollito de cecina: a small roll of cured beef around cabrales blue cheese, cream cheese and walnuts, finished with olive oil and a Pedro Ximénez sherry reduction
• Basque country pinchos: small bites of bread topped with xistorra sausage, Padrón peppers, oyster mushrooms, Spanish ham and steak, with a Pedro Ximénez reduction
• Fisherman’s-style mussels in a tomato, onion and white wine base
• Pincho moruno: Spanish spiced macerated pork skewers
• Variety of fried croquettes of serrano ham and wild mushrooms
• Galician-style boiled octopus with potato cachelos, olive oil and smoky paprika

Dessert

• Crema Catalana