Published on Dec, 2024
We met Christine and were lucky enough to be the only people in her class. After a brief introduction, we proceeded to the Ruzafa market were we shopped for the ingredients to make our vegetarian paella.
Once we entered the large cooking class room, we met Anna. Christine made us sangria and reviewed the appetizers with us. Anna had prepared mussels, cheese, ham, olives and potato bravas. The mussels were cooked in white wine, slices of orange and the broth could easily have been a meal over pasta. some of the best mussels in a long time. She explained that the bravas were made vegan style with a topping that did not include eggs. We learned that in the heat of the summer the dish with eggs could be bad news.
The prep work continued slicing and dicing the ingredients for the meal. Christine clearly explained each step of the process. Her cooking tips and expertise was evident with every step.
As the paella was cooking, we were given a celebratory surprise. Once everything was thoroughly cooked, we sat down for more wine and a delicious meal! The paella was incredible.
Christine and Anna were the best and we will remember this cooking event as it was fantastic. I would highly recommend this class for anyone wanting to learn, cook, and experience a special meal.