Seville Spanish Cooking Class

This Spanish gastronomy class in Seville takes place in an emblematic place in the capital of Seville. The kitchen overlooks the Torre de Oro and the Guadalquivir River, one of the most beautiful postcards of the city. The activity lasts approximately two and a half hours and is explained by an expert chef.

When you think of Spanish gastronomy, one dish comes to mind: paella. According to tradition, the Valencian speciality originated in the interior of the region between the 15th and 16th centuries. It was a traditional peasant dish. The workers invented it by combining the ingredients they had at their disposal: rice from the Albufera, chicken or rabbit meat and green beans. All flavoured with saffron and paprika.

Today, the most famous and popular variant is the seafood paella, which includes cuttlefish, squid, mussels, prawns and crayfish. Nowadays, its popularity has transcended the borders of the region and it can be enjoyed anywhere in the country, including Seville.

The lesson includes another classic of national gastronomy: tortilla de patatas (potato omelette). This essential dish was born centuries ago and its history is still shrouded in mystery. Some believe that it was born in Navarre in 1835, during the First Carlist War. Others think it was born in Extremadura in 1798. The truth is that it seems like a simple recipe, but to make it in the best possible way you have to follow some specific guidelines that you will learn during the course.

Finally, the lesson is rounded off with a classic drink: sangria. It is a summer classic and much of its success is due to its fresh and fruity taste. You will learn how to perfectly blend red wine, oranges, peaches and lemon with a mixture of liqueurs. An experience that allows you to cook and then taste your own creations.