A year shy of shacking up in Seatown and taking a top kitchen gig at Quinn’s, Brian Parks got the boot from the Capitol Hill gastropub in May. While he’ll admit surprise at the dismissal, it’s paved way for Parks’s new venture: Spanish Caravan Catering.

The B-Man is better suited to Iberian eats anyways. Before relocating with his wife, Jenny, Parks spent almost a decade in New York City honing Mediterranean cuisine at several big-name establishments. Among them: the now-closed Oznot’s Dish in Brooklyn, Mario Batali’s decidedly Spanish Casa Mono, and the tapas and wine bar Buceo 95.

Though Caravan is basically a one-man-show, its ambitious menu runs deep—on it find tapas and pintxos, “bocadilllo boxes,” five-course meals, and of course, paella (six varieties, in fact). If you find the lengthy list of choices overwhelming, opt for Parks’s favorites: oxtail stuffed piquillo peppers, fideos (like a paella, but with pasta instead of rice), and grilled asparagus with egg and truffles.

The idea is to cater parties of 100 or less—kind of like Parks’s wedding, a fete of about 70 people that was “small and focused,” he says—but in due time that will likely change. Parks is already envisioning bigger things for his new biz, like converting Caravan into an actual van that would travel the city or giving it its own brick-and-mortar address.