Paella Cooking Class — Learn to Make a Memorable Paella
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Master
the art of Paella
227 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 flavors of the homemade broth.
Smoked paprika, saffron, sofrito, and socarrat will tantalize your taste buds.
This is a gluten-free and dairy-free dish. And we can easily make a vegan or vegetarian version with a few adjustments.
If interested, I can send my Sangria recipe for you to make ahead a time.
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/onions, bell peppers, and garlic.
- Socarrat: caramelized rice at the bottom of the pan. Pronounced: “so-kar-Rraht”
- Saffron: a spice that is just a few stigmas from a crocus flower.
- 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 – medium 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.
