Traditional Paellas of Valencia
Learn the techniques, and tricks of the paella masters and how to cook authentic paella in a four hour cooking session that will include the history and origin of this spectacular dish. You will learn the proper techniques, what is permitted and what is not permitted, the differences between the paella rice varieties, the right equipment to use and about the traditional ingredients used in paella and finish by enjoying a traditional Paella Fiesta.
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Description
Join Edrick Corban-Banks and learn how to cook authentic paella in this four hour cooking session that will include the history and origin of this spectacular dish. You will learn the proper techniques, what is permitted and what is not permitted, the differences between the paella rice varieties, the right equipment to use and about the traditional ingredients used in paella and finish by enjoying a traditional Paella Fiesta.
You will learn about the different varieties and regional differences in paella and prepare 3 – 4 traditional tapas. You will learn about the background and history of rice growing in the Albufera region and the history of paella as it has developed. We will look at some of the more unusual traditional dishes, for example Bullit de Peix, the traditional dish of Ibiza.
You will learn the techniques that Valencian chefs use to create this magnificent dish.
This will be a hands on course with all ingredients supplied. You will be eating the food prepared. Paella is naturally gluten-free. The food prepared will contain meat/fish.
Expected learning outcomes
Students will:
- Understand what ingredients constitute an authentic Valencian Paella
- Understand the differences between the four varieties of Valencian Rice and why Arborio is a poor substitute
- Be aware of the cultural passion that is paella that it is not just another rice dish
- Learn the techniques that Valencian chefs use to create this magnificent dish
- Understand "Paella is a rice dish but not all rice dishes are paella”
What to bring
Tea towel. Container for any leftovers. A sharp chef's knife. Apron if you wish. All ingredients ($15) are included within your course fee.
About your tutor
Edrick Corban-Banks. Edrick placed 4th Internationally in 2013 and 2015 in the Concurso de Paella Valenciana de Sueca, the oldest and most prestigious paella contest in Spain. This contest ranks in the top 25 food visits to visit. In 2015, he was named Embajador del Concurso Internacional de Paella Valenciana en el Pacifico.That same year he was invited to be a member of the judging panel, evaluating some of the leading paella restaurants in Valencia Spain. Edrick co-ordinated and directed the four international semi finals in Australia in 2011. In 2018 he was awarded by the Concurso Internacional de Paella Valenciana their highest honour, Paella D’Honor for promotion of Valencian Cuisine.
Testimonials
From May 2023 course:
Dear Erick and Clare,Thank you so much for your Tapas course at Selwyn last Saturday. What a treat! And what a bonus Edrick to watch you make a ‘proper’ Valencian paella and give us your knowledge. I will always make paella with the aim of celebrating the rice, I will no longer mix seafood with chicken, nor shall one pea appear in my future paella and chorizo is also out the door.
The trick with the ‘ rice cross’ along with liquid up to the rivets is great to know too.
I really loved all our tapas dishes and I kept the Ensaladilla de pescado until the next day when we ate it spread on the bread with an anchovy on top. It was delicious. I will use all these recipes, a most useful course and I can’t wait until the sun shines again so I can show off to my friends with a Spanish evening at home.
You offered a certificate for learning the correct way of making Paella and I would love one please.
Thanks for teaching an old dog new tricks!
Regards, DM
