Paella and Spanish Tapas

By Samantha Binkley

Had a blast in yesterday’s cooking class. Lots of happy faces as we spent our Sunday afternoon cooking delicious paellas and delectable Spanish tapas recipes. It’s hard to fully explain how cooking together in a group with a shared love and interest in healthy and delicious food makes me feel during the class. Just look at their smiling faces!

This class was a little different from the other paella classes. We made two paellas, a seafood paella loaded with shrimp, calamari, scallops, octopus, mussels and clams, and a chicken chorizo paella using organic chicken, uncured and nitrate free chorizo. The tapas dishes were simple but imparted delicious flavors to compliment our main meal.

Chicken and Chorizo Paella

We started the class with a delicious rendition of olive tapenade using mixed pitted olives, capers, sun dried tomatoes, tons of garlic and olive oil. Took us 5 minutes! But then we made the gluten-free flat bread to go along with it and it was fabulous and simple, but the technique is what was important. Step by step we prepped the batter, and in 5-minute increments, broiled the bread in the oven. Delightful!

Socca, chickpea flour bread!

We then moved onto the cauliflower cakes with yogurt and caviar and the Moroccan spiced roasted red pepper salad and truffle almond salad. We worked in teams preparing each paella which made everything super efficient. Everyone got to make paella and enjoy eating it too! When it was all done, we could not wait to sit down and enjoy our fabulous meal! Next open cooking class is February 17, 3 pm: GALentines Day. SIGN ME UP!