Paella Cooking Class — Learn to Make a Memorable Paella
the art of Paella
216 paellas ...and counting
Rave reviews continue for my smoky surf ‘n turf paella. People who claim to be Paella aficionados say mine is the best they’ve had. And, so far, I agree — based on the many that I’ve eaten. My Surf’n Turf version has chicken, chorizo, shrimp, mussels and scallops.
Learn the secrets to a memorable paella. We will focus on the homemade broth and the flavors. Smoked paprika, saffron, sofrito, and socarrat will tantalize your taste buds.
This can be a gluten-free and dairy-free meal with a few adjustments to the cheese platter.
The menu: 3-Course Paella Cooking Class
In your Paella class, I’ll share the details of each of these key elements:
- Shallow pan: A paella pan is a two-handled, wide, thin and shallow pan.
- Sofrito: a Spanish mire poix w/tomatoes, onions, bell peppers.
- Socarrat: caramelized rice at the bottom of the pan. Pronounced: “so-kar-Rraht”
- Saffron: a spice that is just a few stigmas from each crocus flower, each plant has 4 flowers, that must be picked by hand, only 1 week in the year when in bloom, 90% grown in Iran.
- Smoked paprika: the classic version uses “sweet paprika,” but when you don’t have an open fire to create that smoky flavor, use “smoked paprika.”
“Testing Paella Pans,” by my most-trusted kitchen testing site: Cook’s Illustrated
- The rice – med or short grain, Bomba, Arborio, La Marjal)
- The pan – thin, shallow and wide)
- The heat – even temp, able to increase/decrease)
- The sofrito – small dice, ratios
- The cooking liquid – complex flavors, balanced)
This list is from Norberto Jorge (FineCooking .com). His list stood out among the dozens of blog posts and articles that I’ve read about making Paella.
This is a classic Spanish almond torte with poached oranges Plating tools are available to decorate the plate for this uniquely-prepared paleo-style cake.