Class Description
Yes, the original paella was cooked over an open flame fueled by olive branches and featured ingredients such as rabbit and snails. Just as there are regional variations across Spain, there are modern adaptations of this historic rice dish - and that’s OK. The heart of paella remains the same: it’s all about the rice and developing that coveted socarrat. I’ll walk you through the essential techniques for crafting paella that brings you as close to Spain as possible, while learning how to incorporate a variety of vegetables and proteins so you can build your own versions. We'll also make some classic add ons - Ensalada Mixta, Pan con Tomate, and Alioli - creating a delicious, well-rounded meal with lots of hands-on experience.
Class Length
4 hours
Skills Learned & Practiced
- learning about the paella pan and substitutions
- learning about traditional ingredients and rice
- following the proper paella cooking process
- building color and flavor
- controlling temperature and developing the socarrat
- testing for doneness and serving paella
- varying paella to suit your tastes
- watching the demonstration then making your own paella
- preparing ensalada mixta and pan con tomate
- making alioli from scratch
Price
- $185 per person (minimum 2 people) + GST
- Contact me for 3+ people for a reduced group rate (or a one-on-one rate)
- Includes class, food, up to 30 mins of travel & set-up/clean-up time
Practice Recipe Examples
Paella w/vegetables and proteins such as chicken, shrimp, mussels, clams (based on availability), and chorizo (if you like it, yes, it's allowed), Ensalada Mixta, Alioli, and Pan con Tomate. Added ingredients to be determined upon booking.
