Why paella suits mixed diets
Each paella is cooked in its own pan. That makes it simple to serve a meat paella, a seafood paella and a vegetable or vegan paella side by side, so everyone gets a hot main course from the same serving point, without a separate ‘special meal’.
Vegetarian and vegan
A vegetable paella built on a good sofrito, seasonal vegetables and a well-flavoured vegetable stock is a dish in its own right. For vegans, the stock and any finishing touches (such as alioli, which is usually made with egg) need to be plant-based. Read our vegan paella guide.
Gluten-free
Rice is naturally gluten-free, but stock cubes, some chorizo and some seasonings can contain gluten. A gluten-free paella needs checked ingredients and its own pan and utensils. Tell your caterer about coeliac guests specifically, not just ‘gluten-free preferences’, so they can take the right care.
Halal
Halal paella uses halal chicken and avoids pork (so no chorizo) and alcohol in the cooking. Tell your caterer how many guests need halal food so it can be cooked separately.
Allergies
Paella can contain several of the 14 allergens that UK food businesses must give information about, including crustaceans, molluscs, fish, celery (often in stock) and sulphites (in wine). The official allergen guidance for food businesses sets out what caterers must tell you. Collect allergies with your RSVPs and pass them on in writing.
How we keep pans separate
The simplest way to keep diets safe is physical separation: each paella in its own pan, with its own spoons, and served from its own spot on the table. Vegetarian and vegan pans are cooked with their own stock. Serving staff should know which pan is which, and pans should be labelled.
Coeliac guests
Coeliac disease is not a preference: even small amounts of gluten can make someone ill. For coeliac guests, every ingredient in the pan needs checking (stock, chorizo, seasoning, any bread served alongside), and the pan and utensils need to be kept apart. Tell the caterer specifically that a guest has coeliac disease.
Children and fussy eaters
A simple chicken paella without seafood or chilli is popular with children. If you have a lot of under-tens, tell your caterer so they can plan a pan with them in mind.
Religious diets
Beyond halal, some guests avoid pork, shellfish or alcohol for religious reasons. A chicken or vegetable paella cooked without chorizo or wine usually covers them, but ask your guests and tell your caterer.
Labelling on the day
Clear labels at the serving table make life easier for everyone. Label each pan with its name and key allergens, for example Vegan paella: no animal products or Seafood paella: contains crustaceans, molluscs and fish. Guests with needs can see at a glance what they can eat, and serving staff can answer questions.
Serving order
If guests serve themselves, it can help to serve the special-diet pans first, or have staff serve them, so guests with needs aren’t left with whatever is left over. Separate serving spoons for each pan are essential.
Dairy-free and egg-free
Paella itself is usually dairy-free and egg-free, but watch the extras. Alioli is traditionally an emulsion of garlic and oil, but many versions use egg, and some desserts contain both dairy and egg. Ask about every item on the menu, not just the paella.
Nuts
Paella doesn’t usually contain nuts, but some desserts do: tarta de Santiago is an almond cake, for example. If you have guests with nut allergies, make sure the whole menu is checked, including canapés and desserts, and tell your caterer in writing.
A quick checklist for hosts
- Ask about diets and allergies on your RSVP
- Count each diet separately
- Send the list to your caterer in writing
- Ask how each pan is kept separate
- Check desserts and canapés as well as the paella
- Ask for labels at the serving table
Why separate pans matter
It is tempting to make one big paella and scoop out a vegetarian portion before the meat goes in, but that doesn’t work for paella: everything cooks together in the same stock. A proper vegetarian or vegan paella has to be its own dish from the start, with its own stock and its own pan. The same is true of gluten-free and halal paellas.
What a caterer should ask you
A good caterer asks for the number of guests in each dietary group and the details of any allergies. For severe allergies, expect a few more questions so the food can be planned safely: what exactly the guest needs to avoid, and whether traces matter. The plan should be confirmed in writing before the event, and each pan should be labelled on the day so guests and staff can see what’s what.
If you’re not sure about a guest’s needs, it’s always better to ask them directly than to guess. Most guests with dietary needs are used to being asked and are glad you did.
The bottom line
Paella is one of the most inclusive dishes you can serve at an event, as long as it’s planned properly: separate pans, checked ingredients, clear labels and good communication between you, your guests and your caterer.
What to tell your caterer
- Numbers for each diet (vegetarian, vegan, gluten-free, halal)
- Every allergy, with the guest’s name if possible
- Whether any allergy is severe
- Children’s numbers and any picky eaters
We cook vegetarian, vegan, gluten-free and halal paellas, each in its own pan. Tell us about your guests.
Quick answers
Is paella naturally gluten-free?
The rice is, but stock, chorizo and seasonings may not be. Ask for a gluten-free paella.
Is seafood paella suitable for pescatarians?
Usually, if it’s made with fish or shellfish stock rather than chicken stock. Ask your caterer.
Can vegans eat the vegetable paella?
Only if it’s made as a vegan paella, with vegan stock and no butter or egg-based alioli.
Planning an event? Tell us about it and we’ll suggest a menu and send a quote.