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 variations of paella across Spain, there are modern adaptations of this historic rice dish — and that's OK. The main concept of paella, however, remains true: the focus of the dish is on the rice and creating that coveted socarrat. I'll walk you through the essential steps to craft delicious paella that transports you as close to Spain as possible. You'll also learn how to use various vegetables and proteins, empowering you to build your own flavorful and exquisite paella-style dishes.
Class Length
3 hours
Skills Learned & Practiced
- learn about the paella pan and substitutions
- learn about traditional ingredients and rice
- the proper paella cooking process
- building color and flavor
- temperature control and developing the socarrat
- testing for doneness
- how to serve paella
- how to vary paella to suit your tastes
Price
- $175 per person (minimum 2 people)
- 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
- Plus 5% GST
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), Pimientos Asados (roasted red peppers), Alioli and bread. Added ingredients to be determined upon booking.
