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Virtual events › Spanish Paella and Sangria
Spanish Chicken and Shrimp Paella with Sangria
$199 per person for 5 – 30 guests · volume pricing from guest 31: as low as $179 for 50+.
Premium · 90 min · chicken and shrimp paella with a sangria pairing
Includes ingredients, U.S. shipping, chef, event planner, host and gratuity.
One price: chef, event planner, host, ingredients shipped to every guest, gratuities, service — plus tax; rush dates and international delivery are quoted separately. No platform fee.
Volume rates apply to each guest above the threshold — the first 30 guests are always at the 5 – 30 rate, so a bigger group never pays less than a smaller one.
Under 5 guests: $995 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, zoom host, ingredient delivery and gratuities.
Learn how to create this traditional Spanish dish in your own kitchen. This chicken and shrimp paella is plentiful in bold flavors and diverse textures. The sweet and fruity sangria (non-alcoholic) completes the experience. Remember to request a custom alcohol kit for your Sangria.
Adjustments are free — tell your planner and the kits change.
Add a custom alcohol kit to spice up your Spanish Sangria (non-alcoholic ingredients are included).
Make your paella even more authentic by cooking the delicious Spanish dish in a classic paella pan.
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
As soon as you like
We send every guest a short form to fill in themselves, so you never chase anyone for a home address. Prefer to handle it yourself? Send us the list instead.
14 days before
That is the deadline for free standard shipping anywhere in the US. International delivery is available to most countries at additional cost, and those addresses are due earlier.
The day before or the day of
Not a box packed a week ago: each guest’s ingredients are bought fresh at a local store — Whole Foods first choice, or the best grocer near them — and delivered to their door, so what they cook with is fresh on the day.
Event day
One link, no software to install. Your planner is on hand in the background if anything needs sorting mid-event.
A breakdown of how the 90 min runs.
0:00 – 0:07
Meet your chef and host, run through the ingredients and equipment, and say hello to the team.
0:07 – 0:20
Prep and portion everything before the cooking starts — the step that makes the rest calm.
0:20 – 0:54
The chef leads the dish step by step, at a pace the whole group can follow, with tips as you go.
0:54 – 1:07
While something rests or bakes, the host runs a short icebreaker or trivia round.
1:07 – 1:20
Bring it together, plate it up and learn how a chef would serve it.
1:20 – 1:30
Eat what you made, take the team photo, and ask the chef anything.
Default video platform
Zoom
Everything else is in the box we ship to each guest.
Ingredients ship free in the US
Plans move. Every window below is counted back from your event date, and applies to virtual events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $250, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $500, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
Same paella content as the other listing with the sangria bundled in, and the sangria here is non-alcoholic by default — you have to request an alcohol kit separately, which is worth knowing because we assumed the opposite. The paella lesson is the socarrat: once the rice goes in you leave it completely alone, and stirring is what turns it into risotto. The pan wants to be wide and shallow so the liquid evaporates rather than steaming everything.
Fatima
The saffron gets bloomed in warm stock before it goes in rather than being scattered dry, which is the difference between paying for saffron and actually tasting it. Small thing, and I'd been wasting it for years. The sofrito underneath is where the depth comes from and it can't be hurried.
Parker
Fits into an evening but don't schedule anything tight against the end, since the rice needs its time and rushing it defeats the whole exercise. The sangria is made early and sits, which is the right order. We ate about ten minutes after the session formally finished.
Noah
Clear and easy to follow through a dish with a lot of stages, and honest about domestic hobs heating unevenly under a wide pan — the workaround is moving the pan rather than turning up the heat. Ours came out with a proper crust on the bottom, which I'd never managed before.
Rowan
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
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7 Questions
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