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 š 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 š 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?
kgraumann
wgraumann
gofarther.me 
Sing me up! Yum
Ok, your on the list.
A cooking class! How fun is that! I’m so happy you guys are having great adventures!
Thanks Tanya, The cooking class was fun. We had planned for it in Tuscany and in Provence when we visit there, but the one in Andalusia today was not planned for and we just happened upon it.
I’m living vicariously through your writings–you both are gifted in being able to put into well-chosen words a picture of what your life is like on this journey. No whining, or complaining or criticizing–just pure joy, and (I perceive) a comfortable, relaxed persona.
That’s right. At least so far š Kathy is always good to go and a good sport–I’m the wild card in the deck.
I volunteer my kitchen for a demonstration when you get back š
We will have several parties from the cooking classes we take. Today was good. I did not know sangria had as much liquor (three kinds) as wine in it and that real Spanish sangria has apples as part of the fruit and how you marinate the fruit before the mixture takes place and that Fanta orange drink is an ingredient for sweet and Fanta lemon drink for dry sangria. They gave us recipes as well as demonstration. I liked being the bar tender to mix the sangria. I learned better hands on.
I had to google Paella! I’m learning thru your blog!! Looks yummy!! I would love to try and get your recipes for the sangria! Thank you for sharing your experiences with us!!
Hi Bonnie, I did post a Sangria recipe on the blog under the Life Lessons tab. Enjoy!
Thanks!! I’ll check it out!!
The colorant is easy to find!!! I can help. we use it in Cuban cooking all the time. Oh wait…. CuBan cooking is Spanish cooking!!!! We call the colorant ‘bijol” and it comes in a 1/2 oz container. It gives food that rich yellow color you see in all Spanish cooking. Yum to the Sangria. My dad used to make our ‘brew” when I was growing up. It was delicious. Count ME in for the SPECIAL PARTY!!!! Did I say YUM-O!??!
Thanks Marilyn. I have you on the party list.
Please add me to your party list, it will be such a fun time. The Sangria recipe is the next thing I will check out.
Hi, Delores! You are on our list…can’t wait!