Noche de Paella at The Del Rey Palm Springs: A Whole Vibe
- Ersilia Pompilio
- Jul 15
- 4 min read
Updated: Jul 29
By Ersilia Pompilio
Hot take: If you’re not starting your night with a flute of sparkling cava and a salty-sweet bacon-wrapped date in one hand, are you even doing Palm Springs right?
Welcome to Noche de Paella—The Del Rey’s chic monthly dinner party that’s less “restaurant event” and more “eat, pray, love, but make it Spanish and sexy.” It’s giving gourmet girls’ night with a side of open-flame drama, curated bites, and enough sangria to make you text your ex (don’t do it, babe). Whether you’re a bachelorette on the loose, a leisure queen, or just here to peep the scene, this Noche De Paella at the Del Rey is peak Palm Springs.
The Night Starts With Bubbles and Bites
You arrive and BAM—sparkling cava is served up in those oversized glam flute glasses that say, “Yes, I brunch and I have taste.” Then the tapas hit the table like a well-dressed Spanish invasion:
White pickled sardines twirled around green peppers and olives (basically, edible art)
Tangy beef on crisped baguette croquettes
And the MVP: bacon-wrapped Coachella Valley dates. Sweet, salty, smoky? You had us at “wrapped.”
It’s the kind of night where you mingle with desert locals, snowbirds in linen, and that group of girls all wearing matching sarongs—they came to slay, and we love that for them.
A Brief, Sexy History of Paella
Let’s get academic for a sec (but make it flirty). Paella isn’t just rice—it’s a legacy. Born in Valencia , by fishermen and farmers who threw whatever protein they had (rabbit, duck, seafood) into a wide, flat “paellera” pan over a wood fire. When the Moors rolled into Spain centuries ago, they brought saffron, turning the humble rice dish into a bright golden symbol of Spanish pride.
Also? It was a communal meal. No forks. Just wooden spoons and vibes. Think of it like the OG food festival.
Pintxos & Sangria = Pre-Paella Foreplay
Before the paella drama begins, we feast on pintxos—tiny but mighty snacks that are the tapas’ cooler, artsier cousin from the Basque region. Chef Jose Ibarra Sandoval did not come to play.
Highlights included:
Viera de Jamón: scallops in lemon butter with Serrano ham and romesco (basically scallops got a glow-up)
Ensalada Templada: roasted beet goddess energy with citrus, arugula, marcona almonds, and queso de vaca
Croquetas de Queso y Patata: Manchego + potato + a lil’ caviar on top because we fancy now
All this paired with sangria and wines so good we forgot to take pics. (Just kidding, we got the shot. #squadgoals)
The Main Event: Paella with the Crispy Bits
Now this is where the party hits main character mode. Under the stars, in The Del Rey’s courtyard, chefs Jose Ibarra Sandoval and Rodrigo fire up the giant paellera. The crowd gathers. Phones out. Everyone’s silently hoping for a front-row seat to this flamethrower fantasy.
They layer in the saffron-laced stock, plump shrimp, clams, mussels, spicy chorizo, snap peas, and haricots verts like it’s a symphony. Chef Rodrigo—lowkey a culinary philosopher—tells us: “It’s all about the crispy bits.” He means the golden-brown rice at the bottom of the pan (aka “socarrat”) that hits your soul like your grandma’s best comfort food.
It’s giving flavor. It’s giving family. It’s giving food coma.
Sweet Ending, Spanish Style
Just when you think you couldn’t possibly eat more, out comes the Tarta Basque—a Spanish chocolate cheesecake with brandied cherries that had the table collectively saying, “OMG stop, this is insane.” Imagine if chocolate had a lovechild with cloud fluff and sent it to finishing school in Barcelona. Yeah. That. And a glass of sherry to go with it.
Final Verdict: A 10/10 Slay
Whether you’re toasting with your bride tribe or vibing with your leisure girl gang, Noche de Paella at the Del Rey is the monthly mood. Come for the tapas, stay for the open-flame theater, and leave dreaming of saffron and scallops. It’s not just dinner—it’s an edible passport to Spain with a little Palm Springs sparkle.
So next time you’re craving a night that’s equal parts vibey and delish with your SQUAD, lock in a table at The Del Rey. Because crispy paella bits, bubbly cava, and dreamy Spanish cheesecake? That’s peak self-care, babe.
The iconic Noche de Paella dinner series returns October 2025, so mark your cals and hit up The Del Rey in Palm Springs, California to get the tea on exact dates.
Pro tip: These dinners sell out faster than a matching-sundress moment in Joshua Tree—and they’re seasonal—so snag those resys ASAP. Consider this your official heads-up
Want more foodie recs and leisure tea? Keep it locked on SQUAD Magazine, your go-to Palm Springs guide for bachelorettes, besties, and bougie bites.
About the Author:
Ersilia Pompilio is the Editor in Chief of SQUAD Magazine, a Palm Springs guide for bachelorettes and ladies who love to leisure. With over two decades of experience in performing, producing live storytelling shows, and hosting a podcast, she has also taught storytelling classes and written professionally for several media outlets. Originally from Los Angeles, Ersilia is also a twenty-year resident of Palm Springs, California.
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