Paella is often thought of as the Spanish national dish, but it is really a speciality of Valencia, though it has countless regional variations. Named after the pan it is cooked in, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice, saffron, pimentón, olive oil and a paella pan. Beyond that, there are innumerable variations incorporating everything from shrimp, clams and mussels, to rabbit, chicken and chorizo. An impressive and delicious party dish, it’s remarkably easy to master with a little bit of help and knowledge.
José Arato, owner and Head Chef of Pimentón, has built an enthusiastic following around his take on this signature dish at Evergreen Brickworks Farmer’s Market. In this workshop, José will lead participants through the history, ingredients, preparation, serving – and eating! – of a classic chicken and seafood Paella Valenciana. There will also be some small tapas to nibble on while the paella finishes cooking.
Chef José Arato is the owner and Head Chef at Pimenton, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella, tapas and moroccan cooking classes, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience Jose’s Mediterranean flavours every weekend.
Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
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