LechonPaella.com

Boneless Lechon Paella stuffed with Sticky Rice and Specialty Seafood
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SPECIAL WHOLE BONELESS LECHON PAELLA    (CEBU-STYLE LECHON = CEBUCHON)
Cebu Style Lechon is famous! Our skin is crispy and meat is deliciously yummier!
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OPTION # E
OPTION # F

SMALL
MEDIUM

(25 - 30 lbs.)
(40 - 45 lbs.)

(for 20 - 30 people)
(for 35 - 40 people)

$340 + $30.60 Tax =  $370.60
$350 + $31.50 Tax =  $381.50

HOW TO ORDER:

Click the ORDER NOw us and follow the four (4) Easy Steps so we can reserve your pig. Additionally, we charge 3% for credit card convenience fee and $1.00 per mile one-way for delivery charges.

You do not need to have a PayPal account. Just input your credit card information. That's it!  We can confirm your payment and order by sending you an email after we received your full payment.

For check payment, it must be cleared by our bank before we can process your order. Please deposit your cash/check to our bank account:  Wells Fargo Bank > Account of: LECHONS CITY BBQ & GRILL / C/A # 1961577853.  Fax to us (a copy of your deposit slip from the bank) at Toll-Free Fax: 1-866-585-2682 or Scan and e-mail to us with your information to confirm your order. Our e-mail address: cebuchon@gmail.com. After faxing it then call us at toll-free: 1-800-532-4667 to inform us of your payment to confirm your order.

Definition:

Paella (Valencian and Spanish: [paˈeʎa]) is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain.

There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices for this dish. Other key ingredients include saffron and olive oil.

Paella is a Catalan word which derives from the Old French word paelle for pan which in turn comes from the Latin word patella for pan.  Patella is also akin to the modern French poêle [citation needed], the Italian padella [citation needed] and the Old Spanish padilla.

Valencians use the word paella for all pans, including the specialized shallow pan used for cooking paellas. However, in most other parts of Spain and throughout Latin America, the term paellera is more commonly used for this pan, though both terms are correct, as stated by the Royal Spanish Academy, the body responsible for regulating the Spanish language. Paelleras are traditionally round, shallow and made of polished steel with two handles.

A popular but inaccurate belief in Arabic-speaking countries is that the word paella derives from the Arabic word for leftovers, baqiyah, (Arabic script: بقية) because it was customary among Arab sailors to combine leftovers of previous meals which purportedly led to a paella-like creation in Moorish Spain.

If you’re inviting over a large number of family members and friends for Thanksgiving, Christmas and/or New Year's dinner and have no time to prepare all that food for them, consider ordering an entire lechon paella. Lechon paella is a succulent, roasted, boneless young pig stuffed with hot, seafood paella, make the whole fare a meal in itself. The whole lechon can feed a group of about twenty people with healthy appetites and you might even have some left over for paksiw.

The paella is just delicious.

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