Spanish Paella Workshop

A deep dive into Spain’s most iconic regional rice dishes, showcasing both tradition and technique. Guests explore the foundations of Paella Valenciana— chicken, saffron, sofrito, and proper socarrat formation—alongside the refinement and timing required for a Seafood Paella built with pristine shellfish and aromatic stock. The class emphasizes heat control, rice behavior, and the balance of flavor that defines true paella. - Building a proper Spanish sofrito and layering aromatics - Selecting and preparing proteins for Paella Valenciana - Seafood handling, cleaning, and timing for perfect doneness - Stock reduction and saffron infusion - Managing paella pans, heat zones, and evaporation - Achieving socarrat without scorching - Coordinating two paellas side‑by‑side with professional workflow Menu Focus: Paella Valenciana, Seafood Paella