SPAIN WORKSHOP ‘Paella & Tapas’

SPANISH TAPAS and PAELLA
Learn step-by-step how to create true Spanish paella, from ‘bomba’ rice,
Spanish nora peppers to the caramelized socarrat crust, paella is the ultimate
‘one pot’ dish! Join Chef Vincent at Le Chat Gourmet for this cooking class
full delicious authentic Spanish cuisine from her travels in Spain.

Saturday, October 14^th
10 AM – 3 PM

Techniques & Skills:
Using Authentic Paella Ingredients – Bomba Rice & Nora Peppers
Cooking in a Classic Paella Pan I Using a Stone Mortar & Pestle
Cooking Paella on the Grill over Wood Charcoal
(We’ll also discuss adapting this recipe for the stovetop)
Creating a Socarrat, the ‘infamous’ caramelized paella crust!

Recipes include:

CHICKEN & CHORIZO PAELLA
– cooked on the grill over hardwood charcoal this is a
Spanish classic of herb marinated chicken, chorizo sausage,
golden saffron rice and late summer vegetables

SEAFOOD PAELLA with SHRIMP
– a seafood medley cooked on the grill with shrimp,
baby clams, mussels, fresh herbs, saffron ‘bomba’ rice,
veggies and Spanish Nora peppers

SPANISH POTATO TORTILLA
– this is one big delicious potato cake, crispy outside
and creamy potato inside, the real deal,
absolutely off-the-charts delicious!

CATALAN TOMATO BREAD
– the best tapas restaurants in Barcelona are renowned
for their tomato bread, warm crusty baguette bread,
late summer tomatoes, Spanish olive oil and sea salt
(There is a specific technique to create this correctly!)

TAPAS PEPPERS
– a must have on every tapas menu,
fried Spanish-style peppers finished with sea salt

 $135 per person