Page 97 - WINE DINE AND TRAVEL EATING IBERIA
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The Class

                 Before we entered the kitchen, Elena took us to   ChefPepeinstructedusoneverystep...andeach
             grocery shopping in the grand historic market just a  of us had tasks like prepping onions and tomatoes or
             few blocks from the school. We visited about a half  cleaning squid or sauteing rabbit. This is a hands-on
             dozenlittlestallspurchasingbeans,fish,shellfishand  class full of valuable tips like how to add the rice and
             other seafood, rabbit, chicken, tomatoes, leeks, and  check the seasonings. When the pans were bubbling
             saffron. Our shopping cart full, we made our way  with rice, broth, and meat (or shellfish), he took over
             back to the school, donned our aprons and chef hats,  so we could return to the dining table for appetizers,
             and got down to cooking.                          salad, and wine - it was thirst-making work over
                Weworkedingroupsofthreeorfourbehindour         those hot burners!
             large paella station outfitted with a gas burner and  After taking class photos with our creations, we
             large enameled paella pan (easier to clean than tra-  dug into our finished masterpieces washed down
             ditional carbon steel versions). The paella burner  with lots of excellent wine. Once everyone was
             system provides steady, controlled heat so that the  stuffed and feeling happy, our graduation ceremony
             rice cooks evenly around the pan. Similar paella  began with each couple or team receiving diplomas
             cooking station kits with burner and pan are around  from the chef. No doubt, this was one of the most
             $200 on Amazon.                                   satisfying and fun experiences we had in Spain.























































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