Spanish Soiree: Mastering the Art of Paella

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Home Spanish Soiree: Mastering the Art of Paella
Feb 29 2024
5:30 pm - 7:00 pm

Join us for a cozy evening of cooking where we’ll demystify the classic Spanish seafood paella. You’ll get hands-on experience selecting seafood, simmering the rice, and getting that perfect socarrat—that slightly crispy bottom that’s a hallmark of a great paella. Alongside, we’ll whip up a simple, fresh arugula salad to complement your dish. It’s not just about learning recipes; it’s about creating a memorable meal you can share with friends and family. Let’s bring the warmth of Spanish cooking into your kitchen together.

Recipe History

Paella, a dish steeped in history and tradition, hails from the lush fields of Valencia, a region on Spain’s Mediterranean coast known for its abundant rice production. Since its humble beginnings in the 19th century, paella has been a communal meal, cooked over open flames and shared among family and friends. Originally a laborer’s meal, cooked by workers over a wood fire in the fields and eaten directly from the pan, paella has evolved into a festive symbol of gatherings and festivities. The name “paella” itself originates from the Latin word for “pan,” referring to the wide, shallow pan used to cook the dish, which allows the rice to absorb all the flavors of the meats, vegetables, and saffron-infused broth. Over the years, paella has transcended its rural roots to become a culinary icon, celebrated worldwide for its versatility and the way it brings people together around the table.

  • Paella: Aromatic saffron rice studded with a medley of seafood and meats.
  • Arugula Salad: A peppery salad with a medley of roasted red peppers and Manchego cheese.

Recommended Wine Pairings

A Spanish Rioja Blanco or a citrusy Sangria to complement the array of flavors.

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Spanish Soiree: Mastering the Art of Paella




Feb 29 2024


5:30 pm - 7:00 pm
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