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Learn to make Traditional Spanish Cuisine in a private online class!

5.0 (9 Reviews)
Approximately 1.5 hours
English or Spanish

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Your host Juan
Born in Valencia, the region of Spain known for its cultivation of rice, specifically a short-grain variety of rice, Juan is passionate about cooking and showcasing g a variety of dishes that incorporate rice. During this class, Juan is excited to teach "Arroz al Horno", an oven-baked Spanish rice with pork that is his personal rice favorite. Juan has been cooking his whole life ever since he graduated from university. When living the bachelor life, he missed home cooking and learned to cook by asking his mother how to cook traditional Spanish dishes that he grew up eating. He worked as a civil servant in Madrid. After retiring, he moved to Almeria to be closer to his wife’s family. He and his wife live in an apartment that is a two-minute walk to the beach. He is enjoying the retired life - golfing, cooking and sharing home-cooked meals with friends and family.

Highlights
  • Learn to make an authentic oven-baked Valencian rice dish and tortilla de patatas
  • Private, one-on-one online instruction with a fun Spaniard
  • Scheduled mutually at your convenience (host lives in Almeria, Spain (GMT+2))
  • Customization available for dietary restrictions or preferences
  • Recipes and ingredients list will be emailed in advance of class
  • Travel from your own home and learn Spanish culinary traditions!
  • Juan prefers not to host more than 3 guests at a time in order to provide personalized attention to each - there are 4 or more of you, he might suggest splitting into two groups.
What will you cook together
  • Arroz al Horno, Valencian oven-baked Spanish rice and pork dish - Juan's favorite!
  • Tortilla de patatas, a traditional Spanish omelet
Ingredients
See Full Ingredient List
  • 1 lb pork ribs
  • 1/2 lb sausage links
  • 1 medium potato, sliced
  • 3 cloves garlic, unpeeled
  • 1 tomato, sliced
  • 1 tbsp paprika
  • 5 tbsp olive oil
  • 1 tsp saffron threads
  • 1 ½ cup (350 g) rice, preferably short-grain
  • 4 cups beef stock (or chicken)
  • ¾ cup (200 g) boiled or canned chickpeas
  • 4 or 5 medium potatoes
  • 1 onion
  • 5 eggs
  • Salt to taste
  • 5 tbsp oil (preferably sunflower)
  • 3 tbsp olive oil

Gallery

Online Class Reviews
5.0 (9 Reviews)
Aimee 20 July 2020
"We had a great time learning about how to cook traditional Paella with Juan over Google Meet video chat. He seemed to have a well cultivated intuition about cooking this dish as he was able to guide my mom and I, both cooking in separate kitchens, through very precise timing and ratios of each ingredient, with delicious results. We also learned a bit of cultural history of Paella. Juan also gave us some other of his favorite combinations of ingredients to try. I would definitely recommend!"
Lisa Rydarowski 20 July 2020
"We had a wonderful experience cooking with Juan! He was so knowledgeable and fun and shared so much history and culture related to the food we were preparing. He shared a variety of options and delicious sounding combinations of ingredients for paella to suit particular tastes. He helped step by step with many excellent hints and answering any and all questions my daughter and I posed. What we made was the traditional recipe which is a good to place to begin. The paella was so delicious that my husband and I ate it for both lunch and dinner the day it was prepared. I also shared it with our best friends next door who also loved it. He was so correct in saying that "timing is everything" when cooking paella. Juan encouraged us to contact him with further questions after our session which both my daughter and I have done over the past several days. He was quickly responsive to each question. I would definitely take additional sessions. Thanks, Juan, it was a pleasure!"
Andrew Davis 25 June 2020
"I've made paella before but alway felt I wasn't quite getting it right. Juan gave me some excellent tips on how to prepare a paella, bring the flavors out and most importantly how to make sure that the rice is done "en su punto" as they say. If you want to learn how to make a real paella (no chorizo!!) and make it properly, I'd highly recommend taking a class with Juan."
Janice 21 June 2020
"He was attentive to each person. He wanted to see what we were doing to assist us. He was informative and patient. I had a blast and the paella was AMAZING"
Susan Marki 9 June 2020
"Our class with Juan was great. It was like he was in our homes, working with us. We prepared a traditional paella in the traditional way but Juan also described how we could alter the traditional paella in ways to suit our particular tastes. Loved it!"
Rachael Dohrn 29 May 2020
"I had fun cooking paella with Juan, he gave many tips for and history of paella, and and we had a lovely conversation while cooking. I look forward to mastering the art of paella! Thanks Juan!"
Jeanette 15 May 2020
"My kids and sister all living in different cities did a group cooking class with Juan. He was well organized, informative and patient throughout the process. He taught us the tips that only a local who makes this regularly would know. He also taught us how to make a Spanish Tortilla while the paella was cooking. We will continue to do these classes even after the SIP ends because we love to hear these kinds of tips that you just cannot get from a cookbook."
Jackie Tan 11 May 2020
"This was a fun way to get together with family. Juan was very helpful throughout the process. Provided some nice background about the history of the dish we prepared"
Sally 11 May 2020
"Juan led us step by step how to make a delicious paella! We had a wonderful time, learned about Spain's food and culture and cooked an amazing meal!"
Reserve Now

$30 initial guest
+ $18 each additional screen (max 9)
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HOW IT WORKS
  • Submit a request and get connected with your host
  • Pay invoice sent to your email and receive confirmation details and class link
  • Meet your host online at your agreed time for your private cooking lesson!
  • Free cancellation up to 48 hours before event