Cooking Class: Seafood Paella
It's always the right time for paella, according to Chef Aaron! In this hands-on class, you’ll discover how to create one of your own.
Begin your Spanish feast by preparing tapas of cured ham, manchego and romesco sauce, served on crisp baguette slices, and put together a refreshing salad featuring Castelvetrano olives, tomatoes, and aged manchego. Then comes the heart of this culinary celebration, a seafood paella studded with mussels, chorizo, shrimp and red peppers. And a dessert of luscious crème caramel served with vanilla bean custard brings your lesson to a sweet conclusion.
MENU
Tapas
With cured ham, manchego, romesco sauce, baguette and chives
Spanish Salad
With Castelvetrano olives, tomatoes and aged manchego
Paella
With mussels, Spanish chorizo, shrimp, red peppers and saffron
Crème Caramel
With vanilla bean custard
- Minimum Guests 2
- Maximum Guests 16
- Event Duration 2.5 hours
- Activity Level
- LabelsGroup, Date Night, Spanish, Mother's Day, Valentine's
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Classpop! guest reviews for this experience
Calixto
07 Nov 2020
Absolutely fantastic! Aaron exceed our expectations of the class, not only was the food delicious but we truly learned a lot about right cooking techniques and history. We will definitely be going back to him!
Classpop! guest reviews for other experiences with Chef Aaron
YATI
10 Jul 2022
very good service
Jordan
06 Apr 2022
Loved the food. Aaron was great at explaining everything, giving little tips and tidbits, and generally creating a hospitable atmosphere.
Event location: Austin
Chef’s Place
Exact location is provided after booking.
Meet your chef
Chef Aaron was a chemical engineer before he left the industry to pursue his passion by enrolling in culinary school. He went on to graduate from Le Cordon Bleu and now teaches at a culinary school while working as a private chef with his own company. Chef Aaron offers unmatched hospitality through classes offered at his home, in sessions that showcase the fresh herbs, seasonal fruits and pastured eggs gathered from his 1000-square-foot garden and greenhouse.
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