Paella has become a national Spanish dish, although it truly is a regional one, stemming from Valencia, the rice growing region on the south Mediterranean coast of Spain. There are as many recipes for paella as there are chefs who make it. The most fervent Valencians claim that none of the outsiders’ interpretations could ever be authentic.

In this hands-on workshop we will explore our favorite version. The menu includes a hearty portion of seafood paella - considered a meal in itself - as well as a seasonal salad and marinated olives as aperitivo. For dessert we will prepare some pomegranate trifásico shots. We will pair the paella with Spanish wine, of course. The workshop will conclude with a true sobremesa, as Camila always insists.

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