LIVE Spanish Paella Dinner & Dessert Class with Elena from Valencia and Susanna from My Global Pantry - June 7 at 11:00 - 12:45 AM Pacific

Seafood Paella.jpg
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Seafood Paella.jpg
IMG_1469.webp

LIVE Spanish Paella Dinner & Dessert Class with Elena from Valencia and Susanna from My Global Pantry - June 7 at 11:00 - 12:45 AM Pacific

$60.00

Immerse yourself in the vibrant flavors of traditional Spanish Paella and Crema Catalana. And this time, you'll be cooking alongside Susanna from My Global Pantry!

Elena will guide you step by step from her home kitchen in Valencia, while you and Susanna cook together in real time, making this a truly special session for food lovers who want to learn, connect, and eat well.

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 8 participants to run.

By purchasing one spot, you are allowed one device to connect to the class but you can have as many people in the kitchen as you'd like!

Quantity:
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Ingredients & Preparation

Ingredients

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, store-bought or homemade (recipe below)

  • 6 saffron threads or 1/8 teaspoon ground 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

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

 

Before Class Steps

  • Bring eggs to room temperature for the Crema Catalana.

  • Homemade Fish Stock Preparation (or purchase 34 fluid ounces of pre-made fish stock)

    • 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!