Paella is often thought of as the official dish of Spain, but it’s really a regional dish from Velencia, a Spanish region on the Mediterranean coast. And while the version of this rice dish we imagine is probably made with sausage — lovely, fresh, spicy chorizo — the original recipe used rabbit and snails, and other versions use beans and other vegetables and a wide variety of seafood.
At this special class we’ll show you step-by-step how to make paella (no snails or rabbit!) using ingredients we sell at The Cupboard — Spanish olive oil, rice, saffron, pickled peppers and fresh chorizo.
Seating is limited, so get your tickets soon!
- You’ll learn about the history and varieties of Spanish paella
- You’ll see how properly use and care for a traditional paella pan
- You’ll see how paella is made, and join us in eating it
- (We’ll even have a special Spanish dessert!)