Chef Luis makes the rich flavors and culinary traditions of Old World Spain fun and accessible in this hands-on cooking class. Learn time-honored cooking techniques and explore colorful, exotic spices as you dive into this sophisticated four-course feast.
Begin by serving up tender Galician octopus with olive oil, paprika and potatoes. From there, Chef Luis breaks down the art of preparing the national dish of Spain: a Valencian paella made with chicken, pork ribs, sausage, calamari, octopus, clams and fish. Master traditional fabada asturiana with white beans, bacon and sausage and finish with decadent torrijas — a Spanish take on French toast.
With olive oil, paprika and potatoes
With chicken, pork ribs, sausage, calamari, octopus, clams and fish
With white beans, bacon and sausage
With white bread, eggs, cinnamon and condensed milk