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Paella with Prawns, Mussels, and Piquillo Peppers - Paella with Chicken, Chorizo, and Asparagus-Vegetable - Paella with Artichokes, Spanish Olives, and Tomatoes - Green Salad with Orange-Sherry Vinaigrette
What you will learn
From a culinary standpoint, Spain is defined by its geographical mix of plains, mountains, and coastline, as well as influences from neighboring France and Portugal. Its warm Mediterranean climate makes Spain an agricultural center of Europe and the world’s largest exporter of olives and oranges. It also lays claim to the world’s largest fishing fleet as well as having more land planted with grapes than any other country. Though each region boasts its signature dishes, the country’s cuisine is known for several recipes eaten nationally. Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near Lake Albufera, a lagoon in Valencia, on the east coast of Spain. It has become synonymous around the world with Spanish cuisine.
What To Expect:
Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Learn fundamental skills for a lifetime of great cooking
Work side-by-side with other students to prepare each dish
Interact with classmates and the instructor for a rich learning experience
Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a generous taste of every dish
Held in our professional teaching kitchens, each class is led by an experienced chef instructor
Hands-on classes are limited to 16 participants
Students receive a coupon good for 10% off in-store purchases the day of class