Passion for paella - a cooking class

When I saw the paella cooking class listed on the L'Academie Cuisine site I made a mental note to return and sign up for the class.  Previous experience has shown me that if I'm interested in a cooking class and can afford to pay for the class on the spot I should do so. When I returned a few weeks later to register that class was sold out. I picked up the phone and called L'Academie and requested to be placed on the wait list. I had begun to lose hope that a slot would open in the class when I received a call stating I would be able to attend.

The lobby was buzzing with conversation when I entered the building.  We were directed to sit in a nearby classroom to check registration. Two other people and I remained after all students names had been called. The instructor came in to talk with us and after a few minutes determined that we were the substitutes for a party that had not shown up.


On the menu:
Garlic Mushroom Toasts

 Gazpacho

 Paella Valenciana

 Paella Marinera

 Black Squid Paella

 Catalan Paella

 Lamb, Chickpea, and Eggplant Paella

 Paella Verduras 

 Red Wine Sangria Sorbet.

Chef Carol Nieroda was the instructor. She reviewed the menu and packet of recipes with

 the class. The team was divided into six groups of four. Each group would prepare alioli, garlic mushroom toasts, and gazpacho soup. Each group was assigned a paella to prepare. My group was assigned Black squid paella. We were instructed to make the dishes in the following order: alioli, mushroom toasts, paella.  The red sangria sorbet was made by a member of the volunteer team




One teammate made the alioli while another began to prepare the garlic mushroom toast. Another team mate and I began to prepare the gazpacho soup.




Preparing the garlic mushroom toast



The gazpacho soup was very easy to make. All the ingredients (tomatoes, onions, green peppers, cucumbers) were chopped into pieces small enough to be easily processed in a blender.  The ingredients were blended for varying periods of time depending on the team's desired consistency. My team wanted a somewhat smooth gazpacho.  We also set aside chopped green pepper, onion, and tomato for garnish. We used packaged croutons.



 



Gazpacho soup

The paellas were started once the mushroom garlic toast was near completed and the gazpacho soup was blended and placed in the fridge. The Black squid ink paella stands out because of brightly colored vegetables and seafood contrasted against the dark rice. I learned that the squid ink is sold in packets look very much like soy sauce seen in restaurants or some markets.  The most challenging part of preparing the black squid paella was resisting the urge to stir the rice once all the ingredients were added. The dish is meant to cook without any stirring. It took a while for the paella to cook and later Chef Nieroda told us that the Black Squid paella often took longer to cook in class because of the pans used.



Chopped artichokes and lemon wedges for the paella

Once all the paellas were ready the dishes were placed together so students could sample a little of each paella presented. It was a lovely to see all the paella variations lined up on the counter space.  I sampled a little of each paella.







Paella with lamb, chickpeas and eggplant



Black squid paella



paella verduras



mussels, clams and shrimp for paella marinera

rice for paella marinera




Paella Catalan style


All the paellas were good! After consuming paella each  class participant was brought dessert, red wine sangria sorbet. The instructor explained how to make the sorbet and fruit portions to include in the sorbet. This sorbet was heavy with peaches. I think orange would've been a better choice.

I'd recommend the class to others. If you have food allergies or dietary restrictions, I recommend telling the instructor at the start of class  so accommodations can be made. The only downside to the evening was tempers flaring among some the members of the team I cooked with. It made getting tasks completed challenging at times.


Be well,
Technicolor girl