Page 97 - WINE DINE AND TRAVEL EATING IBERIA

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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