Question 1

Do I need any cooking experience to join the paella cooking class?

Accepted Answer

Not at all — this is a show cooking class. Chef Paco does the cooking while you watch, learn, and enjoy. He walks you through every step, from the sofrito to the socarrat, explaining the technique and traditions as he goes. If you feel like getting involved — stirring the rice, adding the saffron — you're welcome to, but most guests prefer to sit back with a glass of wine and enjoy the show.

Question 2

Is this a private experience, or will we be with other groups?

Accepted Answer

Every booking is completely private. Whether you're a couple celebrating an anniversary or a group of thirty on holiday together, the finca, the chef, and the full three hours are exclusively yours. No shared sessions, no strangers joining your table.

Question 3

How much does the Marbella paella cooking class cost?

Accepted Answer

Prices start at €70 per person for any paella recipe (Valenciana, Mariscos, or Végétarienne), with the price per person depending on group size: €90 for 1–3 guests, €85 for 4–9, €80 for 10–14, €75 for 15–20, and €70 for 21–30 guests. The Royale (lobster & premium seafood) is €120 per person regardless of group size. Children aged 4–9 are €45 regardless of recipe. Under 4 is free. Everything is included: aperitif, cooking class, full meal, and recipe materials.

Question 4

Where exactly is the cooking class held?

Accepted Answer

The class takes place at a private finca in Ojén, a small village in the Sierra de las Nieves nature reserve, about 15 minutes from Marbella centre. The finca has an outdoor terrace with mountain views — and a kitchen garden where many of the ingredients come from.

Question 5

What's your cancellation policy for the cooking class?

Accepted Answer

Full refund if you cancel more than 48 hours before your class. In case of bad weather (rain or strong wind), we offer a full refund regardless of timing — outdoor cooking depends on the elements, and we won't compromise on the experience. If you cancel within 48 hours for non-weather reasons, the 30% deposit is retained.

Question 6

Can you accommodate dietary restrictions or allergies?

Accepted Answer

Yes. We regularly adapt for vegetarian, vegan, gluten-free, and kosher requirements, as well as specific allergies. Let us know when you book and we'll adjust the recipe and ingredients accordingly. The Végétarienne Paella is a dedicated recipe, not a last-minute substitution — it gets the same care and technique as every other dish.

Question 7

What time does the cooking class start, and how long does it last?

Accepted Answer

The class lasts approximately 3 hours. Available time slots are 12:30 PM, 1:30 PM, and 4:30 PM. We recommend the 1:30 PM slot — you get a full afternoon surrounded by nature, with the best light for photos and time to enjoy the finca at a relaxed pace.

Question 8

What do I need to provide at my venue?

Accepted Answer

Nothing, really. Just a flat outdoor space — a terrace, garden, poolside, or rooftop — and access to running water within a reasonable distance. We bring the burner, the pan, the ingredients, and everything else.

Question 9

How many people can you cook for?

Accepted Answer

Our private chef paella service works for groups of 8 to 30 guests. Below 8, you're still welcome to book — the minimum charge is for 8 people. Above 30, we switch to our Large Events setup with dedicated stations and a bigger team.

Question 10

Can I choose any paella recipe?

Accepted Answer

Yes — pick one recipe per event. Valenciana (chicken) and Vegetariana are €45/pax, Seafood (Mariscos) and Negra are €55/pax, and Royale (with lobster) is €80/pax. If some guests have dietary restrictions, let us know and Paco will adapt within the recipe.

Question 11

Is it a full private chef service with a multi-course menu?

Accepted Answer

No, and we'd rather tell you upfront. This service is one thing done properly: a paella cooked live as the centrepiece of your meal. If you're looking for grilled meats and a different kind of fire, check out our Brasero & BBQ Chef option. You can also add tapas starters and drinks to complement the paella.

Question 12

How far in advance should I book?

Accepted Answer

At least 24 hours, but we recommend booking a few days ahead during high season (June–September). Same-day bookings are sometimes possible — reach out on WhatsApp and we'll do our best.

Question 13

What's the cancellation policy?

Accepted Answer

Free cancellation up to 7 days before the event — full refund. Less than 7 days, the 30% deposit is kept. We know plans change, so just let us know as early as you can.

Question 14

Do you travel outside Marbella?

Accepted Answer

We cover a 30 km radius around Marbella (Ojén, Mijas, Estepona, Benahavís, San Pedro, Nueva Andalucía, Puerto Banús…). Transport is included in this zone. Beyond 30 km, we're happy to come — just request a quote and we'll send you a custom price.

Question 15

Is it a cooking class or a private chef service?

Accepted Answer

It's a private chef service: Paco does the cooking and you enjoy the show. If you'd like it to feel like a class at home, tell us when you book and he'll explain every step as he cooks. We also run an all-inclusive Paella Cooking Class at the finca near Ojén. In both cases Paco cooks; it isn't hands-on.

Question 16

What exactly is a brasero?

Accepted Answer

It's a fire-cooking station made of Corten steel — a deep bowl where the wood burns at the centre, topped with a 1.2-metre circular plancha that heats from the inside out. Different zones of the plancha reach different temperatures, which means Paco can sear, slow-cook, and rest all at once on the same surface. It's designed by Simogas in Barcelona. Think of it as a cross between a Japanese teppanyaki and an Argentine open fire — but with more precision and a lot more theatre.

Question 17

Is it safe on my terrace?

Accepted Answer

Yes. The brasero is elevated and fully self-contained — the fire burns inside the steel bowl, not on your floor. That said, it does produce heat and some smoke, so an open-air space with good ventilation is ideal (terrace, garden, poolside). We wouldn't recommend a fully enclosed indoor space. If you're unsure about your setup, send us a photo on WhatsApp and we'll tell you if it works.

Question 18

How many people can you cook for?

Accepted Answer

The brasero service works for groups of 8 to 30 guests. Below 8, you're welcome to book — the minimum charge is for 8 people. Above 30, we switch to our Large Events setup with dedicated stations and a bigger crew.

Question 19

What's the difference between the Meats, Seafood, and Royale menus?

Accepted Answer

The Meats menu is included in the base price — entrecôte, secreto ibérico, costillas, chorizo criollo, and chistorras. The Seafood menu (+€10/pp) swaps to gambones, mussels, razor clams, and fresh fish. The Royale (+€25/pp) goes premium — langoustines, king prawns, and the best shellfish of the day. One menu per event, but Paco can adapt for dietary needs within the menu.

Question 20

How far in advance should I book?

Accepted Answer

At least 48 hours. The brasero requires more preparation time than a paella — the wood, the fire management, the longer setup. During high season (June–September), book a week ahead if you can. Reach out on WhatsApp for last-minute availability.

Question 21

What's the cancellation policy?

Accepted Answer

Free cancellation up to 7 days before the event — full refund. Less than 7 days, the 30% deposit is kept. Plans change — just let us know as early as possible.

Question 22

Do you travel outside Marbella?

Accepted Answer

We cover a 30 km radius around Marbella (Ojén, Mijas, Estepona, Benahavís, San Pedro, Nueva Andalucía, Puerto Banús…). Transport is included in this zone. Beyond 30 km, request a quote and we'll send you a custom price.

Question 23

I want paella, not grilled meats. Do you do that too?

Accepted Answer

Absolutely. Check out our Private Paella Chef — same concept, same chef, different fire. And if you want to actually learn how paella is made, there's also our Cooking Class at the finca.

Question 24

What's the minimum order?

Accepted Answer

6 guests minimum per recipe. Up to 2 recipes per order. If you need catering for fewer than 6 people, check our Private Chef option — the chef comes to you and cooks on-site.

Question 25

How far in advance should I order?

Accepted Answer

Minimum 4 hours notice for same-day delivery. We recommend ordering the day before to guarantee your preferred time slot, especially during weekends and high season.

Question 26

Where do you deliver?

Accepted Answer

Anywhere within 30 km of Ojén — that covers Puerto Banús, Nueva Andalucía, San Pedro, Benahavís, Estepona, Mijas, and Fuengirola. Delivery is free within 15 km; further out, a €30 transport fee covers delivery and collecting the paella pan, and it is free on orders over €250. Beyond 30 km, delivery is possible on request.

Question 27

Does the paella arrive hot?

Accepted Answer

Yes. It's cooked fresh and delivered hot in the paellera. It's ready to serve the moment it arrives. For best results, serve within 30 minutes of delivery.

Question 28

Do I need to return the pan?

Accepted Answer

No. We come back to collect the paellera after your meal — typically the same day or the next morning, depending on your preference. Just let us know when works for you.

Question 29

Can I add starters or drinks?

Accepted Answer

Yes. We offer starter kits (traditional or tapas), sangria packs, and wine & beer packs. All of them arrive with your paella delivery. You can add them during checkout.

Question 30

What if I want a private chef instead of delivery?

Accepted Answer

If you'd prefer a chef to come to your location and cook live, see our Private Paella Chef or Brasero & BBQ Chef services — same family, same ingredients, cooked in front of you.

Question 31

What's your cancellation policy?

Accepted Answer

Free cancellation within the defined notice period. If you cancel outside the deadline, the deposit is retained. Contact us and we'll do our best to accommodate changes.

Question 32

What's the difference between the Experience and the Challenge?

Accepted Answer

The Experience is relaxed — your team watches Chef Paco cook and enjoys the meal. The Challenge is competitive — teams cook their own paella and compete for the best one. Both happen at the same finca, both include food and drinks, but the Challenge adds a sangria workshop and hands-on cooking stations.

Question 33

How many people can participate?

Accepted Answer

The Experience works from 4 to 30 people. The Challenge needs at least 8 (to form two teams of 4-5) and goes up to 30. For larger groups, contact us — we can discuss custom setups or split sessions.

Question 34

Is transport included?

Accepted Answer

Transport is not included. Your group comes by car or coach and we meet you at a meeting point in Ojén village, then drive up to the finca together. If you need transport, tell us in your request and we'll quote it.

Question 35

Can I get an instant quote?

Accepted Answer

Yes. The quote calculator on this page gives you an instant price based on the format and the number of participants. You can download the quote as a PDF, email it to your team, or share it with your procurement department — all before committing to anything.

Question 36

How does the booking work?

Accepted Answer

Submit a quote request through the form. Your request goes to our team for manual confirmation (we check availability, transport logistics, and crew). Once confirmed, you receive a finalised quote and a link to pay the 30% deposit. The rest is due on the day of the event.

Question 37

Are dietary requirements handled?

Accepted Answer

Yes. Allergies, vegetarian, vegan, gluten-free — let us know in the form and we'll adapt. For the Challenge format, we adjust the ingredients at each cooking station accordingly.

Question 38

Do you issue invoices with tax number for companies?

Accepted Answer

Yes. The quote includes company name, tax number, and a detailed breakdown. We issue proper invoices for all corporate bookings.

Question 39

Can the event be held at our venue instead of the finca?

Accepted Answer

The standard team building formats are designed for the finca — the space, the equipment, and the setting are part of the experience. For off-site corporate events (at your hotel, venue, or office), see our Private Catering options, which bring the cooking to you.

Question 40

How many guests can you handle?

Accepted Answer

Our large event format starts at 30 guests and goes to 100+. The paella station alone can feed 100+ with multiple pans. The brasero can handle up to 50 guests on its own — beyond that, we combine it with a paella station. For very large events (150+), we'll discuss logistics and feasibility case by case.

Question 41

Can we have both paella and brasero at the same event?

Accepted Answer

Absolutely — and for events over 50 guests, that's often the best setup. Two stations mean more variety, faster service, and a stronger visual impact. Each station runs independently with its own crew.

Question 42

Do you work with wedding planners and venues?

Accepted Answer

Yes. We coordinate directly with your planner, your venue manager, or both. We'll align on timing, access, setup zones, power and water requirements, and service flow. We've worked with most of the major event venues across the Costa del Sol.

Question 43

Why don't you show prices on this page?

Accepted Answer

Because every large event is different — the headcount, the format, the venue logistics, the add-ons, the service style. A 35-person birthday at a villa and a 90-person wedding at an estate don't cost the same. We'd rather give you an accurate custom quote than a misleading starting price.

Question 44

How far in advance should I book?

Accepted Answer

For large events: as early as possible. Minimum 48 hours notice for paella, 72 hours for brasero — but for weddings and corporate events, booking a few weeks to months ahead is strongly recommended, especially during high season (June–September).

Question 45

What do I need to provide?

Accepted Answer

Just the venue and the guest list. We bring everything else — equipment, ingredients, crew, wood, gas, serving ware. All we need on-site is a flat area for the station(s), access to running water nearby, and ideally a power outlet.

Question 46

What about smaller groups (under 30)?

Accepted Answer

For groups of 8 to 30, we have our standard private chef format — same quality, simpler logistics, and you can book directly online.

Question 47

What's the cancellation policy?

Accepted Answer

Cancellation terms are defined in your custom quote. Generally: free cancellation beyond a set deadline (typically 7-14 days depending on event size), deposit retained for late cancellations. We'll make everything clear before you confirm.

Question 48

What areas do you serve?

Accepted Answer

We cover the entire Costa del Sol within approximately 30 km of Marbella — including Estepona, Benahavis, Mijas, Fuengirola, and Ojen. For events further afield, a transport surcharge may apply.

Question 49

How does payment work?

Accepted Answer

We require a 30% deposit to confirm your booking, payable securely via Stripe. The remaining 70% is due on the day of the event.

Question 50

What languages do you speak?

Accepted Answer

Chef Paco and the team speak English, Spanish, and French fluently.

Question 51

What group sizes can you accommodate?

Accepted Answer

Cooking Classes: 2-12 guests. Private catering: 8-30 guests. Large events: 30 to over 100 guests. Delivery starts at 4 portions.

Question 52

What is your cancellation policy?

Accepted Answer

Cancellations more than 7 days before: full refund. Within 7 days: non-refundable but can be rescheduled once.

Question 53

Can you accommodate dietary requirements?

Accepted Answer

Absolutely. We regularly adapt for vegetarian, vegan, gluten-free, and allergy-specific needs.

Question 54

What happens if it rains?

Accepted Answer

Most events are outdoors, but weather is rarely an issue. If rain is forecast, we work with you to find a covered alternative.

Question 55

How far in advance should I book?

Accepted Answer

At least 2 weeks, especially during high season (April-October). For weddings and large events, 4-8 weeks is ideal.

How Can We Help?

Paella Cooking Class

Private Chef — Paella

Brasero & BBQ Chef

Paella Delivery

Team Building & Corporate

Weddings & Large Events

Booking, Payment & Policies

Still have questions?