Paella is an extremely popular dish in Spain, and in this workshop you'll learn how to prepare this delicacy first hand from an expert chef and afterwards, of course, enjoy your own creation!
What to expect?
In this workshop, we'll learn how to prepare an authentic paella, one of the most emblematic dishes in Spanish gastronomy.
The tour meets in Banys Vells Street, to walk to the cooking school found in Born neighbourhood, just around the corner.
Once in the school, we choose only the freshest ingredients and the best rice to cook our seafood paella, while our chef explains to us the best way to prepare the dish, revealing all the tricks of the trade to ensure it tastes spectacular.
We'll also prepare starters, consisting of gazpacho, patatas bravas, and onion carpaccio with xató sauce (a typical Catalan sauce made of tomato. nuts and garlic).
As a finale, we'll enjoy the fruits of our labour by trying the menu we have prepared ourselves, paired with a selection of wines and with the cherry on top being the traditional dessert, a Catalan twist on crème brûlée: Crema Catalana.
|Adults||Children between 4 and 8||Children under 4|
Children between 4 and 8US$ 43
Children under 4Free
The tour includes an Spanish speaking guide, but the tour can sometimes be carried out in two languages.
Paella workshop with a professional.
Lunch with 3 different dishes.
Drinks (wine, cava, soft drinks and water).
Additional food and drinks.
Hotel pick up.
When to book?
Book as soon as possible to guarantee availability, especially during public holidays and festivities.
You can book up until the same day (2:00 AM local time) if there are still places available.
Once your booking has been confirmed, you will receive an email containing your booking voucher. Please print it out or download on your smartphone/tablet to show on the day of the activity.
Frequently asked questions
Q - How to book?
A - To reserve the activity, choose the date and complete the form on this page. You will receive your confirmation immediately.
Carrer dels Banys Vells, 8.