Spanish Paella

Paella is probably the best-known dish in Spanish cooking, and in this class we learn about its history, the rice and everything that matters most for making paella from scratch. Taught in English.

Paella is probably the best-known dish in Spanish cooking. The word paella means pan, which is exactly the utensil you need to make it. Paella is thought to come from Valencia. There are many versions, developed over centuries, but at its core the base is rice. The Spanish use a short Spanish rice called "calasparra"; if you can't get it, Italian arborio (risotto) rice works too. Paella can be made with seafood, meat (chicken, duck, rabbit) or even snails, and most regions of Spain have their own version, both in the ingredients and, not least, in how it's cooked. In Andalusia, for example, it's often cooked until a caramelised crust forms on the bottom, which is considered a real treat. Paella was originally a lunch for farm workers and farmers, made with what the fields offered, such as tomatoes, onions and snails, perhaps with a little duck or rabbit added, sometimes even chicken. By the sea, the obvious choice was seafood, both fish and all kinds of shellfish. Paella marisco is exactly that: paella with seafood. But seafood and meat can be combined to taste, as is common. Please note that the class is taught in English.