A deep dive into Spain’s most iconic regional rice dishes, showcasing both tradition and technique. Guests explore the foundations of Paella Valenciana— chicken, saffron, sofrito, and proper socarrat formation—alongside the refinement and timing required for a Seafood Paella built with pristine shellfish and aromatic stock. The class emphasizes heat control, rice behavior, and the balance of flavor that defines true paella. - Building a proper Spanish sofrito and layering aromatics - Selecting and preparing proteins for Paella Valenciana - Seafood handling, cleaning, and timing for perfect doneness - Stock reduction and saffron infusion - Managing paella pans, heat zones, and evaporation - Achieving socarrat without scorching - Coordinating two paellas side‑by‑side with professional workflow Menu Focus: Paella Valenciana, Seafood Paella

In this class, you'll learn essential techniques and recipes that you can recreate at home. Our experienced chef will guide you through each step, sharing professional tips and tricks along the way.

What You'll Learn

• Essential techniques for preparing and cooking the dishes
• How to select the best ingredients
• Plating and presentation skills
• Tips for adapting recipes to your preferences

What's Included

• All ingredients and equipment
• Hands-on instruction from a professional chef
• Recipe cards to take home
• A delicious meal to enjoy at the end of class

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