While in Barcelona, I was able to attend a cooking class at Cook And Taste. The local company has an instructor teach you how to cook dishes that are traditionally found in the Catalan region of Spain, such as Tortilla de Patatas (a potato omelette) and Crema Catalana (a milky dessert). I also learned how to cook once of my personal favorites, Paella. It’s a staple at any Catalan restaurant, along with tapas and sangria. Paella is a rice based dish, usually with some kind of meat or fish, although you can make it vegetarian by omitting the meat and using a vegetable broth if you like. Part of what made the Paella so delicious was that the company only uses fresh ingredients from local markets. If you have access to a farmer’s market, I’d recommend getting your vegetables there on the day you plan to cook it!
Here’s what you need for it (serves 4):
- 18 ounces of chicken
- 5 ounces of green beans
- 1 red bell pepper
- 2 cloves of garlic
- 2 tomatoes
- 1 small sweet onion
- 6 tablespoons of olive oil
- 1 pound of rice
- 1 liter of chicken broth
- In a pot, heat the chicken stock.
- In a pan, heat the oil and brown the meat. Arrange the meat around the edge of the pan and add some salt for seasoning. I used a fairly large pan (as pictured) because I was cooking for a larger group, but any normal pan will do if cooking for a party of four.
- Chop the onion, the red pepper, the green pepper, and the green beans. Add them into the oil as well, frying them slightly. Wait a few minutes, then add the chopped garlic and fry over medium heat.
- Stir the grated tomato into the pan
- Once the tomato starts to dry, add in the rice and fry for a few minutes
- Then add in the chicken stock and distribute all the ingredients evenly in the pan
- Increase the heat to medium-high, and cook for 8 minutes, swirling the mixture to distribute the heat. Reduce the heat back to medium and mix for another 10 minutes
- Let it cool for 5 minutes
- Serve to guests and enjoy!