The Spanish Kitchen – Regional specialities from North to the South

Saturday 04 April 2020 to Saturday 04 July 2020

Overview

A wonderful food journey through different regions of Spain including inspiring authentic dishes from regions including Asturias, Cataluna and Cordoba. A fantastic selection of tapas and paella each having a little history of their own. Learn the techniques and simplicity of each dish and how to balance the flavours and spice used in Spanish cooking.

Tortilla de vegetal - Potato tortillas filled with lettuce, onion, tomato, tuna and aioli.

Croquetas jamon y queso - Jamon and cheese croquettes, crumbed and fried.

Brocheta de cerdo - Pork shoulder skewers marinated in Moorish spices

Paella de marisco - Seafood Paella.

Torrijas

Class Includes - Tuition, lunch/dinner with regional wine and beer, recipes

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