Page 89 - WINE DINE AND TRAVEL FALL 2024 SPAIN

cookie dough. Then, using two spoons, it is
easily shaped into balls to be coated in
flour, egg, and bread crumbs. We keep
handling to a minimum so that the
bechamel doesn't soften too much. Once
cloaked for flying, they can be gently rolled
into the shape desired. In class, under the
chef’s watchful eye, we worked in teams to
slip them a couple at a time into hot oil un-
til golden. Devour them while warm, ideally
with a crisp white Spanish wine like the one
served in class.
While we were filling up on croquetas,
preparation of the main dish - and a major
draw for the class - paella Valenciana, was
well underway. While there are seafood
and vegetable versions, our traditional rice
was flavored with chicken, along with an in-
tense sofrito, slow-cooked tomatoes,
onions, and other aromatics. Once Chef
Arantxa added the stock and it bubbled,
she drizzled the rice around the pan, em-
phasizing that only short-grain Spanish ar-

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