Michelle Brady, SF.

“Did I just make this delicious paella at home? or am I in a restaurant in the coast of Spain! Totally delicious and so well thought. Expect more orders very soon!”

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Paella Valenciana delivered every month/week


Subscribe to a weekly or monthly delivery of an authentic Paella Valenciana (chicken and vegetables) cooked by an award-winning Spanish Maestro Arrocero. Traditionally cooked (except the rice) in our kitchen and shipped directly to your door in a box with the exact amount of rice on the side so you can easily finish it at home in only 18 minutes and enjoy with your family. Paella Sundays are here!

Free shipping. Cancel anytime. Full refund guarantee

$69.90 $39.90 / month


The tradition
of paella

Paella In a Box! Our unique concept is a “Real” Paella valenciana, made to order, shipped in a box. We at Ibérico Club were a little bit tired of tasting paellas, all over the USA, that were not actually paellas but rice with things. So we thought we’d hire an authentic Maestro Arrocero (Paella Chef) from Spain, and follow the traditional recipe, reinventing the packaging so you can enjoy it at home. No more rice with things, now you can enjoy an authentic Paella Valenciana (chicken & vegetables) to finish at home.

How it Works

Place your online order

We cook the paella for you, put the rice on the side, pack it and send it to your door

Just pour the jar's content and rice into a paella pan and heat it for 18 minutes...Voila!

Paella Frequently Asked Questions

And the Paella pan?

The Paella Pan is included for free with your first delivery! We offer the best Paella Pan in the market in two sizes: 12” Paella for 2 people or 15” Paella for 4-6 people. Our polished Paella pans can be used on any cooktop (vitroceramic/induction, gas, woodfire).

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Just the finest fresh ingredients cooked following the traditional recipe and packaged with the authentic “Bomba” rice on the side, to finish at home and enjoy a truly unique experience.

100% Natural, No Preservatives, No Artificial flavors, No Chemicals or Additives.

The best Paella you will have in the USA. The shelf life of our “made to order” paella in a box is 30 days. Keep the jar in the refrigerator.


  • 1 Jar with the cooked Paella (except the rice) for 2 people.
  • 1 bag of “bomba” rice. Just the exact amount for 2 people.
  • Step by Step “How to Prepare” guide.
  • Included for free: An induction/gas polished Paella Pan (12” or 15”).
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Pour the content of the jar into a paella pan and bring to a boil on medium heat.

Add the rice and spread evenly across the pan.

Leave to simmer for 18 minutes on medium heat until the liquid is absorbed.

Your unique paella is ready!

* Let it stand for 3 minutes before serving.

José Macanet, New York.

I’m originally from Valencia, Spain and after trying this paella at home I honestly felt transported from NY to a small restaurant in my hometown. What a treat to have this in the USA! Thank you Ibérico Club”.


Free Range Chicken

Free Range Chicken
Fresh cuts of free range chicken, never given any hormones or antibiotics. We use only selected, fresh, and delicious “real” chicken.

“Bomba” Rice from Valencia
A real Paella Valenciana only uses rice from Valencia. “Bomba” rice absorbs twice the liquid compared to a regular rice, and that is why it captures so successfully the flavors of the rest of the ingredients. This rice gets a nice holding without sticking and it rarely breaks while cooking.

Ripe Tomatoes On-The-Vine
Juicy, bright red tomatoes on the vine, selected at their peak. What is a Spanish sofrito without a flavorful tomato.

Garrofó Beans
Unique big flat lima beans grown in the Valencia region, where it constitutes a fundamental component in the seasoning of rice.

The “red gold” of the paella. A small pinch is a great gift for the paella. It provides with an intense perfume, a very distinctive flavor and of course its particular yellow color.

A Mediterranean herb with a woodsy-citrus-like fragrance that fills your plate with country side aromas and flavors. A must in the traditional making of Paella Valenciana.

Extra Virgin Olive Oil
Extra virgin is the highest quality and most expensive olive oil classification This gold colored Olive Oil is made simply by crushing olives and extracting the juice, without any chemicals. It has no defect and an authentic flavor of fresh olives.

Pimentón De La Vera
Smoked Paprika. Obtained from several varieties of red pepper, dried and grinded. It provides a sweet and smoky flavor very unique to paella.

Extra Virgin Olive Oil
Extra virgin is the highest quality and most expensive olive oil classification This gold colored Olive Oil is made simply by crushing olives and extracting the juice, without any chemicals. It has no defect and an authentic flavor of fresh olives.

What is Bomba rice?

Spain’s premium rice to make the finest Paella. Bomba, ​also called Valencia Rice, is a short grain, almost round rice, with a pearly color. It absorbs three times its volume in water as opposed to the average rice grain, which absorbs only twice its volume. This means it absorbs more flavor, while maintaining the perfect texture and does not stick together. For these reasons, bomba rice is highly prized by cooks and chefs all over Spain.

Special Thanks to Our Kickstarter Backers!

Seth Adamson, Frank Sanchez, Rodrigo Teijeiro, Daniel Yuste, Travis White, Kevin Longa, Carmen Rodriguez, Marcos Aísa, Rosa Jiménez Cano, Christian Martinez, Jimena Zubiria, Teresa González Estéfani, Dario Bustelo, Malen Buenaventura, Marcus Hermann, Douglas Almeida, Ari Ritchie, Carlo Tibung, Todd Turner, Augusto Quintanilla, Miguel Yacobi, Pam Leffler, Miguel Pinilla, Luis H. Escobar, Antonio Herrero, Javier Reyes, Eduardo Vilar, Whitney Trujillo, Chechu Lasheras, Joaquin Quiñonero Candela, Yosmar M. Martinez, Gustavo Medina del Rosario, Marie Araneta, Elena Sanchez, Paul Trueba, Sergio Sardiñas, Daniel Klodt, Sergio Marsal, Manuel Murga, Marcos Sainz, Leilani Alejo, Eloisa Labao, Langston Walker, Kristen Adams, Dyne Lee, Eric Beard, Matt Kelly, Vanessa Rubio Perez, Tabitha Kepilino, Pilar Barrionuevo Moro, Marta S. Tarantul, Bruno Cendón, Maria A. Lopez Larios, Andrea Kiwala, Roshanda Minor, Carlos Barbero, Eduardo Naranjo.

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