Paella Cooking classes

Learn how to prepare Spanish traditional paella and sangria

The typical Spanish paella:

The Spanish national dish Paella isnamed after the pan of the “paellera”. Paella should be prepared in a flat pan. There is the special paella rice the “Calasparra” or the “Bomba”.

This includes meat, fish, vegetables, and seafood cooked with saffron in the special fond. The liquid should be measured in such a way that it is absorbed or evaporated after the cooking time. During the yarn, the paella should be stirred as little as possible, so that a slightly burnt, delicious crust forms on the ground – this is for many the best of the paella.

The Spanish Sangria:

Sangria is the Iberian red wine bowl and the perfect drink for a balmy Andalusian summer evening outdoors. The word sangria derives from the Spanish word for blood (sangre) because of its intense red color.

We want to show you the origins, tricks and the best sangria recipes and give you with what you can impress your guests at barbecue parties at home