When it comes to making paella the recipes are endless. The dish isn’t difficult to make, but its the list of ingredients that can be intimating. A good recipe to work with is a great starting point, from there you can change it up to your taste.
I recently had the opportunity to learn how to make Spain’s most iconic dish from a chef Jose Arato, with the demonstration taking place at the Pimenton in Toronto.
The evening started with some of the most delicious tapas, which we enjoyed as chef Jose prepared ice cream right in front from us from scratch. Then, he put everyone to work by having us prepare the ingredients for the paella.
We cut up the vegetables, meat and seafood. One by one ingredients were added to the pan, each time adding a bit of chicken stock. It took about 20 minutes for all the ingredients to make it into the pan, before the bomba rice was added.
Another 20 minutes and we were ready to eat. I must say that the paella was simply delicious and I really liked the combination of seafood and chicken. This is dish I will definitely try to make again, maybe with my own combinations of ingredients. Thanks to Mary Luz Mejia from Sizzling Communications and if you are interested in learning your own paella visits Pimenton for class schedules.