arroz a banda.
Paella rice with fish broth class
+ tapa: gazpacho
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Learn how to cook this original fish and seafood paella rice! The recipe is very popular along Spain´s Mediterranean coast, from Murcia, through Alicante to Catalonia.
The name of the dish ”A Banda ” means ”on the side”. This is because of its pecularity - traditionally the fish and vegetables used in cooking the broth base are served as a second course. It´s essential to accompany this dish with Allioli sauce, which you will whip us yourself too. Alongside this Paella rice you will learn to prepare a king of summer tapas in Spain: Gazpacho - a cold vegetable soup. |
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Dishes
- Arroz a Banda (Paella Rice with Fish Broth)
- Gazpacho Andaluz - Allioli sauce |
You will learn to:
- Make a 'Mise en place' list (organize the ingredients and cooking plan)
- Clean, peel and cut vegetables (knife skills) - Clean and prepare fish - Cook 'fumet' (red fish stock) - Fry (different techniques) - Prepare sofrito for rice dishes (tomato flavour base) - Chop onions (different techniques) - Make Allioli sauce (emulsion techniques) - Measure and pour rice into a Paella pan - Cook Arroz a Banda - Blend vegetables for Gazpacho |
Class overview
Arrive 6:30pm
Welcome enjoy a tea or coffee while browsing the recipes for the course and meeting your fellow chefs From 6:45pm watch our chef demo two dishes then recreate each dish in groups of three at your workstation. Dinner 9pm– At our long ‘en famille’ dining table with a glass or two of beer you will be presented with a London Paella School certificate. |
Gift Cards
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