Paella and Tapas
Spaniards are particularly fond of munching throughout the day and night on tapas, an activity that comes its own verb, "tapear." These small plates are often a precursor to the signature dish of Spain: paella. Join Chef Melanie Cecilio as you learn the tricks of the trade needed to prepare Paella Valenciana (chicken, shrimp, Spanish chorizo, and mussels); Paella Negra (squid-ink rice and squid); Gambas al Ajilo (sizzling shrimp in garlic and olive oil); Mejillones con Bechamel (mussels baked in béchamel); Chistorra Empanadillas (spicy sausage and potatoes encased in a flaky pastry); Patatas Bravas (potatoes with spicy tomato sauce and aioli); Manchego Croquettas (cheese croquettes); and Ensaladilla Rusa (cold potato salad, carrots, hard-boiled eggs, and pimiento-stuffed olives in a lemon-mayo dressing). Wash it all down with a housemade Sangria.