Class
Immerse yourself in the vibrant flavors of traditional Spanish Paella and Crema Catalana. Impress your friends and family with one of the most iconic dishes from Spain, paired with a delicious and creamy dessert similar to Crème Brulé. Elena will guide you step by step from her home kitchen in Valencia to show you just how simple these stunning dishes are to make.
“[Elena] explained the steps very clearly and showed what the dish should look like in various stages of cooking. She offered interesting tips for substitutions, like the hot spoon used to caramelize the sugar for the creme dessert..” - Eleanor S., Spanish Paella Dinner & Dessert Participant
Please note all classes are listed in Pacific Time Zone. After registration, you will receive a link to the Zoom session we will use. Our cooking classes require a minimum of 4 participants to run.
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
Cutting board & sharp knives
Mixing bowls
Medium pot
Paella pan or 10”-wide frying pan with high sides
Fine mesh sieve if making homemade fish stock
For the Crema Catalana
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.
Check out all our interactive global cooking classes!
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