Page 93 - WINE DINE AND TRAVEL EATING IBERIA

The Escuela de Arroces y Paella Valenciana was weremakingatraditionalValenciapaellawithrab-
founded in 2014 to combine instruction in the fine bit and chicken, while we, and another lucky stu-
art of paella making with cultural immersion that dent, would make a seafood version.
included buying the right ingredients and sharing Our paella professors were the winning team
the dish's history and social significance. Students of Elena, our translator and guide, and Pepe
here cook, rather than watch a demonstration. Fortea, our hilarious chef who didn't speak much
They also get to enjoy great local wines after English but had us in stitches with his broad ges-
throughout the class. Over 10,000 alumni are now tures and translated quips. Humor aside, the chef
authentic paella ambassadors around the world. was passionate about teaching the Valencian way
We didn't know what to expect or how many to make paella that he learned from legendary
fellow students would join us as we arrived on a masters of the dish such as Oscar Torrijos, Victor
late fall morning at the school headquarters in the Granero,JuanGorrea,andJuanCarlosGalbis.(We
heartofthehistoricdistrict.Wethoughtwewould didn't know who they were, but were impressed
be the first there, but found a long table full of anyway.)
paella chef wannabees eager to get started. Most

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