Cook a Traditional Spanish Fiesta
Spend a day with a judge from one of the leading paella restaurants in Valencia and he will introduce you to a range of delicious Spanish tapas including Spanish Tortilla, tostado con tomate, Gambas al Ajillo and Clams in Green Pepper - and lots more. You will leave this course with the skills to create your very own Spanish Fiesta. All ingredients are provided.
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Description
Spend a day with a judge from one of the leading paella restaurants in Valencia and he will introduce you to a range of delicious Spanish tapas. You will leave this course with the skills to create your very own Spanish Fiesta as well as enjoying the food you prepare on the day.
Tapas will include:
- Spanish Tortilla, that is an art form in itself.
- Pan Tomaquet or tostado con tomate, every! restaurant has this
- Gambas al Ajillo (garlic prawns) but prepared quite differently.
- Patatas Bravas and Romescu Sauce
- Authentic alioli.
- Clams in Green Pepper and Tomato Almejas con Pimientos Verdes y Tomate
- Ensaladilla de Pescado ( Fresh Fish spread)
What to bring
Tea towel, container for bringing home any leftovers, your own chef's knife and apron (if you wish). All ingredients ($12) 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 College 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
