Apart from dishes such as paella, Spanish omelette and gazpacho, Spain´s great cuisine has been little known throughout the world. However, this situation is gradually changing as more and more people become aware of the quality and variety of the country´s gastronomy. Also now, some of the world´s top chefs are Spanish.
We can offer you the chance to learn to make anything from basic dishes
to much more elaborate ones. Great stews and meat dishes , seafood recipes,
vegetable dishes, salads, desserts with a Moorish influence and so on.
You decide what you want to learn and we will put together a hands-on
class or classes for you.
We work with Spanish chef Willy Moya. He was trained in Spain and Paris and has run one of Seville's top restaurants, Poncio, where his creative Andalusian cooking has brought him accolades from around the world. Cooking sessions are around 2½ to 3 hours long, giving clients plenty of time to learn to prepare a range of dishes. Clients can decide what they would like to learn or just leave it in Willy's hands. Possibilities include:-
a selection of tapas dishes
popular rice dishes
Andalucian cold soups
seafood recipes
cooking with extra virgin olive oil
cooking with sherry style wines and sherry vinegar
dishes made with the ham and meat of the acorn-fed Iberian pig
You will get to eat everything you make and drinks will be served throughout the class.
As well as offering the classes on their own, we can combine excursions with cooking classes. Thus a visit to the Jerez region could be combined with a class preparing dishes with sherry-style wines and sherry vinegar. In the same way an olive oil excursion could be combined with a session on the use of olive oil in Spanish cookery. A trip to the ham-producing area would also lend itself to making dishes using Iberian ham and Iberian pork.
Prices for a group of:-
2 people - 155 euros per person
3 people - 135 euros per person
4 people - 120 euros per person
5-8 people - 110 euros per person
Here are a few of Willy's recipes to whet your appetite:
Raspberry gazpacho with king prawns
Ingredients ( for 4 people)
• 1 kilo tomatoes
• 1 cucumber
• 1 onion
• 1 green pepper
• 1 clove of garlic
• 5 raspberries
• 6 dessertspoons olive oil
• 2 dessertspoons sherry vinegar
• 100g bread
• 8 king prawns
Macerate the raspberries in the vinegar for 12 hours. Heat salted water in a large saucepan and when it starts to boil add the prawns. When the water starts to boil vigorously again leave for two minutes. Take out the prawns and put them in ice-cold water. Chop up all the vegetables and put them in a blender. Add salt, olive oil and the bread which has been soaked in water. Blend everything together and then pass the mixture through a sieve. Add vinegar and water to suit your taste. Serve the gazpacho with the king prawns (chopped up if you like) and the remaining raspberries.
Shellfish paella
Ingredients (for 2 people)
• red pepper
• green pepper
• 3 cloves of garlic
• a few threads of saffron
• 1 teaspoon tomato paste
• 2 cups rice
• 4 cups shellfish stock
• 12 peeled prawns (uncooked)
• 2 large red prawns
• olive oil
• salt
The shellfish stock can be made with the heads and peelings of the prawns by simmering them in 1½ litres water for 25 minutes with an onion, bouquet garni, a dash of fino sherry, a stick of celery and a carrot.
Sauté the chopped up peppers and garlic and then add the saffron and tomato paste. Add the rice and stock and salt. Bring to the boil and then add the prawns and cook for 16 minutes without stirring. When removed from the heat, leave covered for a few minutes before serving.
