Cook a real paella valenciana. Then fight over the socarrat.
Paella comes from the rice fields just south of Valencia, and people here have strong opinions about it. In the workshop you cook the original one from scratch, then sit down in the garden and eat it with a jug of sangria.
- €65per person,
and up from there - 2–50people: a couple
or a whole school group - Originalchicken, rabbit and beans.
No chorizo - Gardenyou eat what you cooked,
with a jug of sangria
From the first oil to the last grain.
- Message me your date and how many you are. I check the day with the cook and write back.
- You cook. The cook talks you through each step, and you do the work: the meat, the beans, the tomato, the rice.
- You wait for the socarrat. That's the crispy layer stuck to the bottom of the pan. It's the best part.
- You eat it in the garden, with a jug of sangria. Everyone goes home with a certificate.
What goes in (and what doesn’t).
Paella valenciana has a short list of ingredients, and Valencians defend it. This is the one you cook.
Seafood paella exists and it's good. It's just a different dish.
- Chicken
- Rabbit
- Ferraura, the flat green beans
- Garrofó, big white beans
- Grated tomato
- Olive oil, a lot
- Saffron
- Round rice from the Albufera
- Rosemary, if the cook says so
- Chorizo
- Prawns with chicken
- Peas
Tell me the day.
From €65 per person. Send me your date and how many you are, and I'll write back with the price for your group and how to hold the day.
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Before you book.
Which paella do we cook?
The original paella valenciana: chicken, rabbit, flat green beans, garrofó beans, grated tomato, saffron and round rice from the Albufera. No chorizo, no peas, and no prawns with the chicken.
How many people can come?
From two people to a school group of fifty. Tell me how many you are and I'll confirm the price for your group.
Do I need to know how to cook?
No. The cook talks you through every step, from the first oil in the pan to the socarrat.
Can I do the paella without the walk?
Yes. Each thing can be booked on its own. Many people do both: old town in the morning, paella at lunch.
How do I book?
Message me on WhatsApp with your date and how many you are. I check the day with the cook and write back with the price and how to hold it.