Round One of Three–Spanish–check, Italian and French still to come. Paella and sangria were on the menu at the cooking school Kathy and I attended this afternoon. Paella originated in Valencia, Spain, but has been adapted all over Spain as an important menu attraction. Today we learned how to make it from scratch, including the broth which forms the base. We had the added bonus of learning how to make authentic sangria, both red and white. I got to be the bar tender 🙂 so I have it down pat. For those of you familiar with this blog, my sangria now ranks up there with my special cream in taste.
It was a fun experience learning to cook with the restaurant sous chef who hails from Mexico. He said, “The secret to good cooking is to buy fresh ingredients and cook with your heart.” That will take some adjustment since I previously thought the secret was to buy three of four prepared foods, throw them together and call it dinner 😉 We may have some trouble finding a few of the requisite ingredients for Paella when we get home, but Kathy and I know what to look for, such as colorant, a neutral saffron that adds the right orange gold color to the paella. I told Kathy she can make the paella and I’ll make the sangria–anyone hungry?