Spanish cooking class

Many of us often confuse Spanish food with Mexican food. Unlike Mexican food, Spanish food is not fired up by hot chilies, and it is usually not as heavy. As in most Mediterranean countries, there is not one single cuisine in Spain but rather a series of different regional cooking styles, each preserving the various local traditions, and cooking techniques.

What is interesting about this country is how its history has "seasoned" its cuisine. For example, the use of saffron reflects the Moorish influence that arrived from North Africa in AD 712. Seafood plays a large role in the Spanish kitchen as a result of Spain coastal location on both the Mediterranean and the Atlantic. Olive oil plays another important role in la cocina espanola. It is one of the key flavors that define the national palate of Spain. Come and learn how to prepare the ultimate paella. Also, learn where Paella was created and its real meaning. Join Samira in the fun of making few of Spain's traditional dishes.

This class menu includes:

• Sangria
• Grilled red peppers gazpacho
• Variety of tapas such as tortilla Espanola (potato omelet)
• Garlic shrimp
• Olive and sun-dried tomato tartlets
• Catalan tomato bread
• Spice shredded beef
• Tomato flan
• Paella
• Garlic alioli
• Crema Catalana