🥘 Paella (for 3 people) in a cooking class

Ingredients:

• 250 g paella rice

• 400 ml chicken or vegetable broth

• 1 chicken leg (cut into pieces) or 150 g seafood

• ½ onion (chopped)

• 1 garlic clove (chopped)

• ½ red bell pepper (sliced)

• 1 tomato (chopped)

• ½ tsp paprika

• A pinch of saffron (or turmeric – for golden rice)

• 2 tbsp olive oil

• Salt and pepper to taste

• Lemon wedges for serving

Spain is often discussed as a country of longevity – its traditional diet, rich in vegetables, moderate amounts of meat, and healthy fats contribute to this.
Paella originally comes from Valencia. In its traditional form (Paella Valenciana), it is made with chicken, rabbit, and sometimes duck. Modern versions often include seafood or vegetarian alternatives.

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👩‍🍳 Preparation:

1. Heat the oil in a flat pan (paellera, stainless steel, or cast iron) over medium heat (≈ 70%).

2. Brown the chicken pieces for 8–10 minutes until golden, then remove.

3. Sauté the onion, garlic, and bell pepper for 3–4 minutes, then add the tomato and paprika.

4. Add the rice and lightly toast. Pour in the saffron broth (dissolve saffron in hot broth first), spread evenly, and season with salt.

5. Cook for 20 minutes over medium heat (do not stir!) until the rice absorbs the liquid.

6. Increase heat briefly (≈ 90%) to create the socarrat (crispy rice layer at the bottom).

7. Let rest for 5 minutes and serve with lemon wedges.

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🔢 Estimated Nutritional Values (with chicken):

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Paella as Spain’s national dish
Paella is a national dish loved by both tourists and locals. The Paella Valenciana stands out due to its preparation and ingredients. Traditional ingredients include chicken, rabbit, and duck, cooked in olive oil with tomatoes, garlic, white beans, and green beans.

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Introduction to the world of paella

Paella is more than just a dish – it’s a symbol of Spanish culture and enjoyment. The Paella Valenciana is the traditional version, originating from Valencia. If you’ve always wanted to know how to make this delicacy authentically, you’re in the right place. In this detailed paella cooking class, we’ll show you step by step how to master Spain’s national dish at home.

What makes Paella Valenciana so special?
Not all paellas are the same. The Valenciana stands out due to its ingredients and cooking method. Traditionally, it combines meat, vegetables, and rice cooked in a special paella pan. Typical ingredients include chicken, rabbit, sometimes duck, green beans, tomatoes, garlic, and white beans. Everything is sautéed in olive oil and cooked with water until the rice reaches perfect consistency.

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History of Paella Valenciana

Paella originated in rural areas of Valencia as a simple farmer’s meal using local ingredients. Over the years, it has become a Spanish national dish appreciated worldwide. Its traditional preparation reflects the region’s culture and agriculture.

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The Paella Cooking Class: Preparation is key

Before you start cooking, some essential preparations are necessary. A paella cooking class will guide you not only in selecting ingredients but also in mastering the technique.

Required equipment:

• Paella pan (ideally flat steel)

• Gas stove or cooktop with even heat distribution

• Sharp knife and cutting board

• Wooden spoon for stirring

• Measuring cup for water and broth

Ingredients for authentic Paella Valenciana:

• Fresh chicken, cut into pieces

• Fresh rabbit, cut small

• Optional: duck for extra flavor

• High-quality extra virgin olive oil

• Fresh, ripe tomatoes

• Finely chopped garlic

• White beans (Garrofón), typical of Valencia

• Green beans (Ferraura or other local varieties)

• Rice, preferably short-grain like Bomba or Calasparra

• Water or chicken broth

• Paprika, saffron, and salt for seasoning

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Step-by-step in the paella class

1. Brown the meat
   Heat olive oil in the paella pan and add chicken and rabbit first. Brown over medium heat. If using duck, add it now. Browning seals the juices and intensifies flavor.

2. Add vegetables
   Add green beans and white beans, cooking together for a few minutes. Then add the chopped tomatoes and garlic, stirring to blend flavors.

3. Add liquid and simmer
   Pour in water or chicken broth to cover the ingredients. Add paprika, saffron, and salt. Simmer for about 20 minutes to develop flavors.

4. Add the rice
   Evenly distribute rice in the pan without stirring. The secret to perfect paella is not stirring, which creates the famous socarrat. Cook 15–20 minutes over medium heat.

5. Finish and serve
   Once the rice is cooked and liquid absorbed, remove from heat. Let rest a few minutes. Traditionally, paella is served directly from the pan, allowing guests to serve themselves.

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Tips for perfect paella

• Always use fresh, local ingredients for authentic taste.

• Choosing the right rice is crucial – Bomba rice absorbs liquid well.

• The paella pan shouldn’t be too small; ingredients need space.

• Avoid stirring too much to create the socarrat.

• Saffron is expensive but gives a unique flavor – use sparingly.

• A gas stove is ideal for even heat distribution.

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Where to find the best paella cooking class

If you want to learn from professionals, many cooking schools in Spain, especially in Valencia, offer authentic paella classes. Some include market visits to select fresh ingredients – a real highlight for food enthusiasts!

Such a course provides culinary knowledge as well as insight into Spanish culture and tradition behind paella.

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Conclusion: Master authentic paella in Barcelona or Valencia

 

Paella is a must-have dish combining tradition, flavor, and community. A paella cooking class teaches you step by step – from the right meat, perfect vegetables, to ideal rice and the famous crispy crust. With practice, you can recreate this Spanish national dish at home and impress your guests. So, what are you waiting for? Head to the kitchen and enjoy an authentic paella experience!