{"id":12541,"date":"2012-07-30T07:00:48","date_gmt":"2012-07-30T14:00:48","guid":{"rendered":"https:\/\/bucketlistjourney.net\/?p=12541"},"modified":"2024-04-09T07:56:30","modified_gmt":"2024-04-09T14:56:30","slug":"paella-cooking-class-in-barcelona-spain","status":"publish","type":"post","link":"https:\/\/bucketlistjourney.net\/paella-cooking-class-in-barcelona-spain\/","title":{"rendered":"Best Cooking Class in Barcelona, Spain"},"content":{"rendered":"\n

I could easily whip you up a creamy butternut squash risotto, prosciutto stuffed ravioli, crispy eggplant parmigiana or a luscious housemade tiramisu. I’d even throw in a made-from-scratch Limoncello. Do you notice the trend here? Cooking Italian is my specialty, which is great since my restaurant is…Italian. Change countries and I am lost.<\/p>\n\n\n\n

\n\n\n\n

Making Paella & Other Spanish Foods<\/a> at a Cooking Class in Barcelona<\/h2>\n\n\n\n
\n\n\n\n

At Cook & Taste<\/a> in Barcelona, they teach you how to master Spanish meals that have traveled the world, including Paella. This would be my first ever experience with this signature dish.<\/span><\/p>\n\n\n\n

A dozen of us entered the quaint and modern cooking school for a half day\u00a0of learning, and sweet Maria was eager to teach.\u00a0We barely had time to mingle before she escorted us to Boqueria Market<\/a>\u00a0to\u00a0shop for\u00a0our ingredients. This well-known market is a foodie haven; a mixture of delicious colors, smells\u00a0and sensations.\u00a0Our instructor expertly maneuvered through the booths and\u00a0patiently answered every question.<\/p>\n\n\n\n

After returning with our fresh seafood and other fixings, Maria poured the complimentary wine and we started our attempt at creating a five course meal.<\/p>\n\n\n\n

Cal\u00e7ots Con Salsa Romesco<\/strong>
Roasted Sweet Winter Onions with Romesco<\/em><\/p>\n\n\n\n

Chupito De Sopa De Pimiento Rojo Al Aroma De Azafran Tostado Con Bacalao<\/strong>
Shot of Red Bell Pepper Soup Flavoured with Toasted Saffron and Cod<\/em><\/p>\n\n\n\n

Pan Con Tomate<\/strong>
Tomato Bread<\/em><\/p>\n\n\n\n

Paella De Marisco<\/strong>
Seafood Paella<\/em><\/p>\n\n\n\n

Crema Catalana<\/strong>
Catalan Cream<\/em><\/p>\n\n\n\n

Each of us would be participating in some part of the preparation process; peeling, chopping or sauteing. So far, I had been comfortably concentrated on the “wine drinking” portion of the menu. Truth be told, I was nervous that because my husband and I are chefs and restaurateurs that the expectation would be high. What if I cut off my thumb? Or burn a key component to this meal?<\/em><\/p>\n\n\n\n

The lesson\u00a0began with the preparation of the Cal\u00e7ots<\/a>, which is a milder variety of green onion, reminiscent of a leek. <\/strong><\/span><\/p>\n\n\n\n

I was intrigued by the Romesco sauce that would be a companion to the Cal\u00e7ots, because the sauce included hazelnuts, garlic, tomatoes, olive oil and day old bread, all Italian ingredients that I am familiar with. This could be one course with a high rate of success potential for me, meaning it would be difficult for me to screw up, but it was assigned to another cook.
 
\"Calcot<\/a><\/p>\n\n\n\n

More drinking.<\/em><\/p>\n\n\n\n

Next came the Pan con Tomate, Catalan tomato bread, or in my Italian world: classic bruschetta. I make this everyday at my restaurant, but instead of rubbing the bread with tomatoes, we just dice them and throw them on top of the toast. I got this. Nope. Another cook volunteered before me.<\/p>\n\n\n\n

It’s okay, I really was quite happy watching and drinking my Spanish wine.<\/strong><\/span> Can I get away with just ogling from the sidelines the entire time?<\/strong><\/span><\/p>\n\n\n\n


<\/strong><\/span>\"Making<\/a><\/p>\n\n\n\n

I figured that making the next course, cod confit, could be easily done with a glass of wine in one hand and didn’t require any sharp objects. I could actually look semi-cool doing this.<\/strong><\/span><\/p>\n\n\n\n

The cooking part had already been accounted for, but I was able to plate the fish on the cute black spoons. I only dropped one piece of cod on the floor. I don’t think anyone saw.<\/p>\n\n\n\n


\"Cooking <\/a><\/p>\n\n\n\n

Thus far, I had escaped much of the hard labor, but then Peter and I were assigned to paella duty, me cleaning artichokes and him sauteing. Now this is just like being at work, minus the pan throwing.<\/p>\n\n\n\n

Paella is a Spanish rice dish that can include a variety of fish or meats. Saffron is an essential spice for the dish and is what turns the rice its golden color.<\/strong><\/span><\/p>\n\n\n\n

I had pretty high hopes for this paella, because I make risotto everyday. Isn’t that the same thing? No. No, it is not.<\/em><\/p>\n\n\n\n

Paella lacks parmesan, heavy cream and the chicken broth is being substituted for fish stock.<\/strong><\/span><\/p>\n\n\n\n

Just keep peeling your artichoke and pretend to not be worried.<\/p>\n\n\n\n

\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n<\/figure>\n\n\n\n

The others had finished their chores and all eyes were on us as they patently waited for the paella to be complete. They better not be drinking my wine.<\/p>\n\n\n\n

\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n<\/figure>\n\n\n\n

And when the paella was finished, it looked like a piece of artwork. We indulged.<\/p>\n\n\n\n

My first bite made me worried that I had botched up the execution. Did I put too much fish stock? But, then the truth hit me. I don’t like paella.<\/strong><\/span><\/p>\n\n\n\n

Don’t get me wrong, this paella was made with the freshest ingredients, in a traditional process and the most fun environment. But, I am still partial to a creamy, cheese infested risotto.<\/p>\n\n\n\n


\"Finished<\/a><\/p>\n\n\n\n

The finale of this show was the Crema Catalana, otherwise known as Creme Brulee or Burnt Cream. They are crusted with a crunchy, torched sugar.<\/p>\n\n\n\n

And we got to torch them. Stand back and watch your hair.<\/strong><\/span><\/p>\n\n\n\n


\"Catalan<\/a><\/p>\n\n\n\n

In the end I was left with a new food culture experience, no burns, all my fingers intact and a wine buzz. A perfect afternoon in Barcelona for \u20ac65.<\/p>\n\n\n\n

Have you taken a cooking class in another country? Do you like paella?<\/strong><\/span><\/p>\n\n\n\n

\n\n\n\n

You Might Also Enjoy<\/b><\/p>\n\n\n\n

Spanish Foods Bucket List: 50 Traditional Dishes to Eat in Spain<\/span><\/a>
Spanish Pintxos (Pinchos) Bucket List: 20 Best Ones to Try + Recipes<\/span><\/a>
Barcelona Bucket List: 35 Things to Do in Spain\u2019s Top City<\/span><\/a>
Mallorca\u2019s Cuevas del Drach: Dragon Caves in Spain<\/span><\/a>
Where to See the Absolute Best Flamenco Shows in Barcelona<\/a>
<\/span>Take a Paella Cooking Class in Barcelona, Spain<\/span><\/a>
<\/span>A Silent Photographic View of Barcelona Street Art
<\/span><\/a>Take a Segway Glide Through Barcelona
<\/span><\/a>La Boqueria Market in Barcelona: The Best Food Market Near Ramblas<\/a><\/span>
Have a Bucket List Worthy Afternoon in Sitges, Spain
<\/span><\/a>Eat The Best Tapa in Barcelona, Spain<\/span><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Paella is a Spanish rice dish that can include a variety of fish or meats. 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