1. Cooking with Nuria from A La Taula Catalonia
Nuria offers cooking classes at her home in Barcelona, which offers a spacious renovated kitchen full of the typical architectural details of a 19th century Barcelona apartment building.
She grew up in Barcelona with a family that had a passion for food. Her mother made wonderful meals every day and she also spent much of their time traveling around Catalonia to try different restaurants.
Later, she lived in New York City for many years, where she received a health-supportive culinary education at the Natural Gourmet Institute. Nuria spent some time in New York working as a cook at Gramercy Tavern, then as a personal chef for a family, and finally as a cooking instructor; it was at that time she decided she wanted to teach the food from her home region of Catalonia and moved back to Spain with her husband and daughter.
With the Catalan expression “a la taula” (time to eat!) as the name of her cooking classes, she revives the memories of her mother calling her family when the meals were ready. With this expression, she invites her students to enjoy a delicious homemade meal in a warm and cosy environment. The students prepare the meal with her guidance, learning plenty of cooking tips and techniques typical in traditional Catalan cooking.
Nuria now runs popular half-day cookery classes, during which the main meal is prepared, two fresh market tapas dishes and a dessert. The ingredients are always high-quality, seasonal, fresh, local and organic whenever possible. Nuria shares her favourite family recipes, which have been tweaked with her special touch.
Her cookery classes are usually for small groups (maximum of 7 people) and private, both with the option of a local market tour. Students of all cooking levels and ages are welcome, as Nuria ensures everybody is engaged in a fun and friendly environment. Students with different dietary requirements are also catered for, Nuria adapts perfectly her unique dishes whilst making sure they get the full taste of Catalan flavors.
A La Taula is perfect if you want to learn about traditional Catalan home cooking whilst enjoying an authentic local experience, plus you get to take away some of her delicious homely recipes to make for your friends and family.
Please check her website for more information: www.alataula.com
2. Home cooking with Lynsey at La Rosilla
Lynsey is the founder of La Rosilla, a beautiful rustic farmhouse located in the heart of Andalucia. She now offers home-based cooking classes, event catering, and rural B&B accommodation in a mountainside villa.
Lynsey left the corporate world behind some 12 years ago. She relocated to the tiny village of ‘Solano’ within the breathtaking ‘Montes de Malaga’, a mountain range set behind the city of Malaga in Andalucia, southern Spain.
Lynsey came to Spain with her hubby, three children and her dog in search of new challenges that would fulfil her passion for food, wine and the unique culture of Spain.
La Rosilla was created in a rustic traditional ‘finca’ farmhouse. It sits on it’s mountainside with spectacular views alongside almond and olive groves.
The enviable climate of the Malaga region allows for all-year-round local and homegrown produce to cook with. These varied ingredients now form a significant part of Lynsey’s recipes, which she enthusiastically passes on to her cookery students.
La Rosilla is now foodie heaven and is where renowned cooking classes occur. Foodies come to enjoy and learn how to cook traditional recipes in picturesque surroundings. The warm evenings are spent sitting on the charming terrace under the grapevines.
If you are looking for home-based cooking classes in a rural setting in Spain, then La Rosilla is for you. Here, you will learn how to cook some of Lynsey’s unique recipes while soaking up Andalucia's special atmosphere.
At La Rosilla, you will breathe in the fresh mountain air, enjoy a place at the family table and leave as friends.
Please check her website for more information: larosilla-catering.com.
3. B’s Cooking Classes in Andalucia
Annie B ran her own successful catering and corporate hospitality company in London for over 15 years before succumbing to the charms of Vejer de la Frontera in Andalucia, where her award-winning home cooking classes are now based.
Annie is passionate about food, wine, and Spanish culture, and she offers tours and cookery classes from her home, Casa Alegre, in Vejer. Her traditional home was completely refurbished in 2003, transforming a centuries-old Andalucian patio home for five families into the stunning residence it is today.
The azotea (roof terrace) is where everyone gathers to relax, have a pre-lunch or dinner drink and enjoy the spectacular 270-degree views over Vejer and the Straits of Gibraltar towards North Africa.
Annie specialises in cookery classes that maximise taste with the minimum of fuss whilst celebrating all aspects of the country that originally drew her to Andalucia. Annie was honoured by the town of Vejer in September 2013 as a ”Vejeriaga de Adoption” in recognition of the attention she has brought to local gastronomy.
If you would like to join in one of Annie B’s cooking classes or see what her Spanish Kitchen is all about visit her website at anniebspain.com
4. Cookery Courses at Finca Buen Vino
Jeannie and Charlie Chesterton own Finca Buen Vino, a traditional Spanish country house close to the picturesque village of Aracena in Andalucia, southern Spain.
The finca is a perfect place to learn about the famous ‘Jabugo’ cured ham, local wines, and typical Andalucía dishes in a relaxed and friendly setting.
Jeannie and Charlie offer several cookery classes for small groups of 4 to 8 persons throughout the year. Their classes are fun and a perfect way to spend time with friends whilst learning about the local gastronomy and Andalucian culture.
The farmhouse boasts a beautiful location in the heart of the ‘Jabugo D.O’ area, famed for its high-quality black foot cure ham, regarded by many as the best in Spain. Visitors get to visit the village of Jabugo itself, explore the impressive curing cellars of the renowned 5 J’s brand, and learn about its history and production.
Students of the cookery classes at Finca Buen Vino get to learn about traditional southern Spanish recipes with French, Italian and Arabic influences. Jeannie and Charlie also allow students to choose the dishes they wish to cook from a selection of recipes from their own cookery book.
Recipes include ‘Spinach and Chickpeas with Cumin’, ‘Butter Beans and Clams with Tomato”, ‘Iced Garlic and Almond Soup’. There are also hearty roasts, ‘cocidos’ and winter game dishes of winter, and the light cold soups of summer. You will also learn how to use a ‘picada’ of ground and roast nuts, spices, and bread fried in olive oil to thicken stews. Fruit is used in savoury meat dishes such as 'Rabbit with Apricots and Spinach and Pinenuts' or 'Quails with Quinces.
Not forgetting the traditional Paella dish using less well-known ‘Black Rice’ made from squid ink. And for those with a sweet tooth, there are a few indulging desserts to prepare, such as 'Panna Cotta with Saffron', 'Rosemary Sorbet', or 'Cardamom and Honey Ice Cream'.
For more information,n please visit the Finca Buenvino website.
5. The Paella Club - Barcelona
An ultimate Spanish cooking experience where you aren’t made to feel like a tourist.
Ask people from around the world to name one Spanish dish and 9 times out of 10 they will answer “Paella”. It is not hard to see why this versatile dish and iconic presentation has achieved international gastronomic recognition.
At the Paella Club you can learn how to create a perfect Paella as well as the secrets behind Spanish cuisine.
The Paella Club is located in the El Raval neighbourhood of Barcelona just a stones throw from the famous La Boqueria food market. It is the brainchild of well-travelled chef, Alex Betolaza, who hails from the renowned gastronomic Basque region in northern Spain.
Alex’s travels have taken him to London, LA and Miami where he worked in numerous trendy restaurants. He noticed that when people knew he was Spanish they always wanted to know the secrets to cooking a perfect Paella dish, this is where the idea was nurtured and the Paella Club was formed.
Alex is aptly accompanied by award-winning executive chef, Alex Villar. Originally from Canada, Alex combines his Mexican and Spanish roots to create his signature spin on classic Mediterranean cuisine. He has worked in many top restaurants, most notably the world-famous Noma restaurant in Denmark.
The Paella Club offers a gastronomic education that links tradition with modern whilst maintaining an environmentally conscious approach, no food goes to waste as they donate any left overs to local neighbourhood food-pantries and the needy population.
Cooking classes at the Paella Club engage foodies from across the globe in a fun and exciting way with plenty of laughter over a warm stove. Their moto is that they treat their students as friends rather than simply passing tourist, and they do that very well.
Please check out the Paella Club website for more information: thepaellaclub.com
6. Taste of Spain Cooking Classes
Created in 1999, A Taste of Spain is a local travel agency specialising in organising private culinary tours and activities across Spain for international foodie travellers and food professionals.
A Taste of Spain offers interesting private hands-on cooking classes organized specifically to meet your preferences and cooking skills. Most of their cooking classes start with a guided visit to a local food market for seasonal products, where the tour gets active and fun. You can ask your expert cookery teachers questions and chat in a friendly, laid-back atmosphere.
Their cooking classes offer the bonus of being held at some very special venues, such as a members-only Basque Gastronomic Society, a penthouse with magnificent views, a delightful beach house by the Mediterranean, a fabulous rustic kitchen in a country home, a cosy professional kitchen and within a prestigious local cooking school.
The cooking classes are available in Madrid, San Sebastian, Barcelona, Costa Brava, Valencia, Seville, Marbella, Cádiz (Vejer) and Santiago de Compostela (Galicia), so you will never be far away from joining one of their exciting culinary experiences.
Please check her website for more information: https://www.atasteofspain.com/
I didn’t catch what the amazing paella cook said. If I don’t have bomba rice, which short grain rice would you recommend?
Would using other types of short grain rice change the flavour and texture?
Thanks!
Hi Sylvia,
The three main types of rice used in Paella is Bomba, Senia and Calasparra, all of which are short-grain rice varieties. In my opinion, using other types of short to medium grain
would not change the flavor drastically. It is a case of try and see which one you find is the best for you.