Cooking workshops in Españolé – International House Valencia

In Españolé – International House Valencia we offer every week a cooking workshop to discover the Spanish gastronomy, learn to cook the most typical meals and of course, taste them! The favourite meal of our students is the ”Paella Valenciana”, as you know, the most typical dish from the Valencian Comunity.

Today, we want to show you how to cook a typical “Paella Valenciana”.



First of all, we will need the following ingredients (for 6 people):

– 600 gr. rice

– 300 gr. chicken

– 200 gr. rabbit

– 250 gr. of mixture of flat green beans and white bean (“garrofón”)

– 1 can of fried tomato sauce or crushed tomatoes

– 1 tablespoon sweet paprika

– 1 tablespoon of food coloring or 1/3 teaspoon of saffron

– 1 clove garlic

– salt

– Virgin olive oil

– 2L of water



  1. First we will clean the vegetables. If you are using frozen vegetables, you have to wait for it to thaw. Later, you have to cut off the garlic into slices and clean the chicken and rabbit. Both meats should be cut into uniform pieces. Before frying the ingredients, we will add the olive oil in the pan (paella) and let it heat. In this moment you should level the paella.
  1. Once the oil is hot, you will start frying the meat. The chicken and rabbit has to be fried until it has a golden colour.
  1. Once the meat is cooked, it is distributed around the paella and then we add the vegetables and garlic into the center of the pan. Once the vegetables have a golden color, mix them with the meat and add the paprika and tomato sauce. As the paprika must not stay long in the fire, we will add inmediately the water.
  1. 4. We add the water into the paella and mix it with the meat and the vegetables. We will cook it with high fire until it begins to boil.
  1. When the water is boiling, you can put the rice. Rice can be distribuited evenly or in the traditional way (pulling rice shaped cross). Then the rice has to be spread with the spoon so that way it will have the same amount of rice throughout the paella. From now on we can not stir the rice .
  1. 6. We will pour the saffron or food coloring just after we added the rice, that way the paella will take its characteristic color (yellow).
  1. Once all the water has evaporated from the paella, it will be almost ready to eat. The socarrat of the Paella is the rice layer deeper, touching the paella and burned slightly. Here we must be very careful. It is not to burn the rice, because if it burns, paella is not good. It is the last layer to toast the rice crisp.
  1. Once the paella is finished we will have to wait a few minutes and it will be ready to eat. It is garnished with lemon wedges. And … .. enjoy your meal!

In Españolé – International House Valencia, our students will learn to prepare this delicious meal and many other recipes from Spain. Do you feel like?


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