Follow our local chef instructions in real time to make your Spanish menu of: mixed paella and catalan cream.
Without a doubt, Paella is the most international dish from Spain. This recipe, originally from Valencia, on the east coast, has gone from farmers staple in its origins, to something associate with joy, celebrations, and social gatherings. Nowadays, it is a classic Sunday meal and centerpiece in family celebrations during the warm seasons.
There are different types of paella, depending on the ingredients that come along with the rice. In this class, we will prepare Paella Mixta, so called because it combines meat and seafood, and is by far the most cooked across Spain.
Despite its appearance, there are few similarities to French crème brûlée. Our Crema Catalana seems to have its roots in medieval times, since then little has changed. Lemon and cinnamon to flavor the milk, starch and whisk to thicken. One hint: crema means "too hot!" in Catalan, the language spoken in Catalonia, the region from which it is originally.
When you sign up, you receive a booking confirmation email with:
Two days before the class, you receive a Zoom link to connect to the videocall.
Below is the list of ingredients needed for this class, you will find a more detailed one in the Class Handbook, with the necessary measures and alternatives in case of dietary requirements. All of them should be available at your local supermarket. Obviously, there are different grades, varieties, origins, and brands. We suggest some varieties and brands, but it's your decision to choose the ones that best suit your budget.
Both recipes are easily adaptable to any dietary requirement (vegan, gluten-free, dairy-free,...). Don't forget to mention them in your booking.
To obtain a good paella, pan size is key as the rice should be as shallow as possible. If you are cooking for 2 servings, you will need a 10-12" skillet (or paella pan), and 12-14" for 4 servings. For a nice Catalan cream presentation, it would be interesting to have a blowtorch, but there are alternatives to it. All the rest of kitchenware is the usual one. You will find a detailed list of necessary and suggested pans and utensils in your Class Handbook.