One of my favorite things to do while travelling is to take a cooking class. The most recent time I visited Barcelona with my family, we had the chance to take a class at Barcelona Cooking. It was one of the highlights of the entire trip!
We met Chef Candido in the morning and walked down to La Boqueria. La Boqueria is one of the largest open air marketplaces in the world, and it did not disappoint. The sites, sounds, aromas, and clamor of the market were enchanting. He took us on a tour around the various vendors and stalls as he picked up groceries for our the meals we were making that day.
After walking the market we made our way back to the kitchen, which was just down the street. We spent the rest of the day making the most delicious meal. We made soups and starters, a main dish, sides, and Catalan Creme for dessert. A number of these recipes immediately became staples, one of them being the paella we prepared.
I mean, seriously, it was game changing. After the class I visited a local market and bought a paella pan and Spanish saffron and carried them home in my luggage—that’s how much I enjoyed it. If you’re looking for a cooking class next time your in Barcelona, look no further.
Directions
1) Peel and chop the onions and garlic. Grate the tomatoes
2) Cook the chicken for about 8 minutes, set aside. Cook the rest of the vegetables in the same oil until browned. Add the tomatoes and garlic. Cook until the water of the tomatoes evaporates.
3) Add rice, chicken, paprika to pan and saute for 1 minute. Add chicken stock and saffron and bring to a boil.
4) Let simmer for 5 minutes on high heat and 10 minutes on a lower heat. Remove from heat. Cover with a kitchen towel and let it rest for 3-4 minutes.
Ingredients:
360 g rice
400 g chicken
1 liter chicken stock
1 onion
1/2 red bell pepper
1 green pepper
1 clove garlic
4 tomatoes
4 asparagus
4 mushrooms
8 saffron threads
100 g peas
100 g green beans
Salt to Taste
Smoked Paprika