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. José Arato, owner and Head Chef of Pimentón, has built an enthusiastic following around his take on this signature dish.
In this workshop, José will lead participants through the history, ingredients, preparation, serving – and eating! – of a classic chicken and seafood Paella Valenciana.
José Arato can be considered a true aficionado of Spanish cuisine. He 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 cooking classes, Pimentón offers wine pairing classes that teach aspiring cooks what to drink alongside the delicious dishes they’ve made.
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
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