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Paella and Tapas

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 Ajillo (sizzling shrimp in garlic and olive oil); Jamon Serrano and Manchego Cheese with Membrillo (quince paste); 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.

Paella and Tapas

Course ID: PAETAP Duration: 4.50 hour(s)


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