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LIVE Spanish Paella Dinner & Dessert Class with Elena from Valencia


Class



Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Seafood Paella
Serves 2

  • 200 grams Bomba rice, or other round rice

  • 8 medium-size prawns, preferably unpeeled

  • 250 grams firm white fish, such as cod

  • 100 grams tomatoes

  • 5 medium-size garlic cloves

  • 2 dried whole ñora peppers, or other dried sweet pepper

  • 1 liter (34 fluid ounces or 4 1/4 cups) fish stock, homemade (recipe below) or store-bought

  • 1/8 teaspoon saffron

  • 1 teaspoon paprika

  • Salt

  • 4 tablespoons olive oil

Homemade Fish Stock

  • 1 kilo (2.2 pounds) rockfish

  • 2 onions, peeled and chopped

  • 4 tomatoes, chopped

  • 2 liters (68 fluid ounces or 8 1/2 cups) water

  • Olive oil

Crema Catalana
Serves 2

  • 1/2 liter (17 fluid ounces or a little more than 2 cups) whole milk

  • 4 egg, at room temperature

  • 55 grams white sugar (approximately 4 1/2 tablespoons), plus more to caramelize

  • 15 grams (approximately 2 tablespoons) cornstarch

  • 20 grams (approximately 1 1/2 tablespoons) butter

  • 1 piece of lemon peel, zest only, no white part

  • 1 piece of orange peel, zest only, no white part

  • 1 cinnamon stick

Before Class Steps

  • Bring eggs to room temperature for the Crema Catalana.

  • Homemade Fish Stock Preparation

    • Heat a large pot on medium heat with some olive oil. Add the chopped onions and tomatoes and sauté, stirring occasionally.

    • When the tomatoes have softened, add the fish and cook for 10 minutes or until they are tender and have fallen apart.

    • Add 2 liters water, bring to a boil on medium heat, and cook for 25 minutes.

    • Strain the broth with a fine mesh sieve and discard the fish bones. The liquid is homemade fish broth!

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

For the Paella

For the Crema Catalana

  • Medium pot

  • Mixing bowls

  • Whisk

  • Ramekins or other heatproof molds

  • Plastic wrap

  • Vegetable peeler or knife

  • Blowtorch or an oven broiler for caramelizing the sugar


Specialty Items



Get to know Elena

Learn more about Elena and how to book a corporate cooking class or team building cooking class with her.


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