If you have not been lucky enough to learn to cook paellas the natural way of the Valencians, which is learning from their elders, here you will find other ways of doing it, less natural and at a reasonable price, but with excellent results. Always from the liberal lordship of the one who pays to acquire knowledge. It is not a professional training, nor an apprenticeship as a kitchen boy. It is not the case. These are immediate playful experiences, where one takes the knowledge home with them, and then, like all neighbor sons, if they are interested, they will apply the trial/error scientific method to acquire that mastery and virtuosity that we all yearn for but that very few achieve. . It can be learned here or anywhere in the world, where there is an experienced cook willing to share their knowledge.
A) Cooking workshops with great masters and hospitality professionals, who, apart from their restaurant work, have a space set up and dedicate part of their time to preaching the gospel of paella cooked over wood. No more no less:
Levante restaurant. Few people in the world take the art of making paella as seriously as Rafa Vidal. He is chef José Andrés’ adviser on this matter. He has trained the teams of restaurants specialized in Valencian Paella owned by the Asturian in different cities of the USA (Las Vegas, NY) and in the United Arab Emirates. José Andrés has been the architect of NASA incorporating the Paella Valenciana in the space travel menu. The Levante restaurant admits small groups by appointment. C/ Virgen del Fundamento 15, 46181 Benissanó, tel: 96 278 07 21 restaurantelevante.com/cursos.htm
La Barraca de Toni Montoliu in Meliana is undoubtedly the most picturesque. Around noon the coven or master class begins, depending on how you look at it. Some may be by the fire attentive to the steps in the elaboration, others strolling in a cart through the orchard. What Toni is most proud of is showing the public his garrofó fields, where he invites them to come in, pick and shell the pods. Two hours later he rings the bell and the paella is served in the different rooms of the shack. The class is pleasant and fun, Toni teaches it in Valencian but even the Chinese understand him. Partida de la Ermita s/n, 46113 Meliana, tel: 607 987 654 barracatonimontoliu.com
His brother Vicente does the same in Costa Rica with the product limitations that country has, but succeeding. The Moon of Valencia. C/ from La Máquina grocery store, 100 m. north. San Pedro de Barva, Heredia, Costa Rica. Phone: 506 2269 6665 lallunadevalencia.com
Discover L’Horta is another of my favorite places, unfortunately there is usually overbooking. The experience is full. Even before starting to cook with Nandi and Carmen, you can visit the garden and pick up some of the ingredients that will be used in making the paella. They explain the cultivation framework, how to set up a shed with reeds for the tomato plant. Highly recommended to spend the day with friends and family. C/ Josep Renau, 44, 46016 Borbotó, tel: 653 854 120 descubrelhorta.com
The Matandeta. The first to roll up their sleeves to make paellas for the public was Uncle Manolo, then Rafa and now Rubén. Three generations that have always wanted to share their good work with customers. It is in the middle of the rice fields. Advance reservation. Carretera Alfafar – El Saler Km 4, 46910 Alfafar, Tel: 96 211 21 84 lamatandeta.es
B) Schools of paellas/Workshops. Urban spaces where the national or foreign public receives an express lesson on how to make a paella, to later eat it. These courses are taught in classrooms with conventional stoves or gas diffusers. Much more affordable and faster:
“Valencia Kitchen Club”. It is one of the most prestigious and versatile training and event centers in the city. High qualification and equipment. It is used as an internship venue for gastronomy degree students at the University of Valencia. In their catalog there are cooking courses, where they obviously teach tourists how to make paellas in groups, coaching for companies, even activities for children and parents who love cooking. Plaça de Sant Felip Neri 6, 46021 Valencia. Phone: 961 057 129 valenciaclubdecocina.com
“La Cigrona” is a restaurant where this type of intensive paella course is held outside the menu, organized almost exclusively for tour operators. Llorenç Ferrís in approximately two hours shows them the way with an interpreter in the language that is necessary. Seated at the table and through strategically located monitors, the diners follow the description of the basic ingredients, the phases and the culmination of the paella, to immediately enjoy some typical starters (esgarraet, haddock mandonguilles), salad, rice and a dessert, all well washed down with wine or sangria. They admit groups of up to 40 people. They lack space. They are in great demand. C/ dels Serrans, 22 – 46023 Valencia
Tel: 963 15 37 52 lacigrona.com
“Ricepaella” (workshop
“My First paella”. Óscar Molina is in charge of this paella school, where a guided tour of the Russafa market is added to the above. Specialized in foreign groups, he has turned around the business model and is succeeding due to his personalized treatment. He also conducts tapas workshops and all kinds of celebrations. C/ Del Penyagolosa 5, 46006 Valencia. Tel: 626 090 879 myfirstpaella.es
“Food
“My Paella in the Garden”. It is another multisensory experience in the town of Riola surrounded by orange groves and rice paddies. During the process, the teacher reveals the secrets and traditions of paella, while an aperitif with typical products is offered. The activity can be completed with a visit and a boat ride on the Albufera lake. Camí Racó s/n, 46417 Riola (València) T: 609 603 337 mipaellaenelhuerto.com
“Don Pascualon”. Pascual Martorell left journalism to focus his life in another way. He landed in Venezuela in the mid-90s, he was there until the situation got too complicated; he later moved his family and his peculiar business to Costa Rica where he put down roots. Valencian narrative and gastronomic show. Escazú (Costa Rica) Tel: 506 8703 4720 donpascualon.com
“London Paella School”. Xavi Meroño thought that by setting up a rice school in London he would get the English to stop using chorizo ??in paella. The Spanish Invincible Armada sank but he is still there fighting. 1 Ethelburga St, London SW11 4 AG Tel: 007 393 90725 londonpaellaschool.co.uk
OTHERS
“The Kitchen” Natalia Llorente. Berlin (Germany) Tel: 49 1575 92 17 623
“Paella Experience” Rosen Perales. Munich (Germany) Tel: 49 1769 97 96 235 paellaexperience.de
“Maria’s Paella” Maria Jose Bolea. netherlands. Phone: 06 4850 15 03 mariaspaellas.com
“Paella Mate”. Jorge Belenguer. 13/525 rathdowne st. Carlton. Victoria, Australia.
Tel: 61 413 434 924 paellamate.com.au
CURSO ON LINE
cookobsession.com offers the possibility of learning advanced techniques with the aim of obtaining brilliant results in the preparation of thin layer rice. The influence of Félix Vallugera on social networks and tenacity as a chef with a late vocation, has promoted a practical and successful online course, in which even top chefs have participated.
THE MOST RANDOM COURSE (It’s like the lottery)
Arroz Tartana together with the teacher Juan Carlos Galbis, celebrate sporadic events in the rice mill owned by this brand. Showcookings, contests or meetings without a fixed schedule where secrets and techniques on the preparation of rice are revealed, with the endorsement of Juan Carlos Galbis and the honesty of the Valero family. Fifth generation of a dynasty dedicated exclusively to the cultivation, drying, peeling, storage, bagging and distribution of the best varieties of rice grown in the Albufera Natural Park. Rice with quality and traceability. ricetartana.com Tancat de l’Estell (El Palmar).
