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When approached by a corporate client to cater their annual summer picnic for 300 guests, Paellas del Sol saw an opportunity to showcase their skills with paellas gigantes.<br><br><br><br>Planning and Preparation<br><br><br><br>The planning process for the event began several weeks in advance, with the client providing details on the event theme, guest count, dietary restrictions, and budget. Paellas del Sol worked closely with the client to customize a menu that would suit the event and meet their specific needs. For a large event like this, it was essential to have a well-thought-out plan in place to ensure everything ran smoothly on the day.<br><br><br><br>The team at Paellas del Sol decided to create three giant paellas for the event, each serving 100 guests. This would allow them to offer a variety of flavors and cater to different dietary preferences. The menu included a traditional Valencian paella with chicken and rabbit, a seafood paella with shrimp, mussels, and squid, and a vegetarian paella with seasonal vegetables. Each paella would be cooked on-site in massive paella pans over an open flame to create an authentic and interactive experience for the guests.<br><br><br><br>Execution<br><br><br><br>On the day of the event, the Paellas del Sol team arrived early to set up their cooking stations and prepare for the day ahead. The giant paella pans were set up over burners, and the chefs began the painstaking process of preparing each paella from scratch. The fresh ingredients were carefully chopped and prepped, the rice was seasoned and toasted in olive oil, and the broth was slowly added to create a flavorful base for each paella.<br><br><br><br>As the paellas began to cook, the delicious aromas wafted through the air, attracting the attention of guests who eagerly gathered around to watch the chefs at work. 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