Cooking Class: Vegetarian Paella with Helena Vaello

Cooking Class: Vegetarian Paella with Helena Vaello


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Paella is possibly the most famous dish of Iberian culture and this seminar will explore just how easy and versatile this national dish is. In the company of a local culinary expert, we will learn how to make a vegetarian paella, as well as the context behind this national dish.

Where does the flavor comes from when you make a paella with no fish or meat? We will learn that the magic factor in paella is the dish itself, and how we can make a wonderful rich rice dish with just spices, vegetables, and the best use of water and heat.

Furthermore, we will take a look at the origin of this well-known Valencian dish, meant to be shared. Why and how Paella became the icon that it is today, and what ingredients and techniques make an authentic paella and which don’t.

In this hands-on conversation, we will learn how to prepare this tasty Iberian staple. Led by a culinary expert, and home cook Helena Vaello, this interactive lesson will have you making veggie paella like an expert. Designed to deliver a taste of Spain, participants will come away with an understanding of how to make this beloved dish and learn about its different forms and flavors.

We’re not giving away the secret recipe just yet, but here are some ingredients that you’ll need to prepare this delicious dish. If you can't find any of the vegetables fresh, they can be canned or frozen (not ideal, but could do).

For the vegetable stock:

  • 1 leek
  • 1 carrot
  • 1 turnip
  • 1 onion
  • 1 small celery stick (no leaves)
  • 1 ripe tomato
  • 150ml of white wine
  • 3/4 l of water

For the paella:

  • 250g of rice: bomba (round) or similar (J. Sendra, Bahía, Sénia, Albufera...) (Please note: not risotto rice)
  • 125g extra virgin olive oil
  • 3/4 of a glass of white wine (rather dry)
  • 400g of cauliflower
  • 150g of green beans
  • 1 bell red pepper
  • 100g peas
  • 100g fava beans
  • 50g of white beans (ideally Garrofo) or chickpeas (already cooked)
  • 1 ripe tomato
  • A pinch of saffron
  • Tsp of paprika
  • 1 garlic clove
  • 1 lemon
  • Alternative vegetables (courgette, eggplant, broccoli, green pepper, spring onions)

Helena Vaello's passion for food has determined her career. After finishing her Audiovisual Communication studies at the age of 23, she changed course and started a successful catering business that was in operation for 5 years. Then, whilst pursuing a postgraduate course on gastronomic journalism, she began working as a freelance restaurant consultant and cooking instructor. Helena has written about food for several media outlets, including the national food and tourism guide, Guía Repsol, covering a wide range of national events related to haute cuisine, food trips, conventions, and different presentation and specialized courses. Over the past several years, she has worked in the communications and PR team in one of the top producers of ibérico meats, Arturo Sánchez. At present, she leads that department in Remírez de Ganuza, an iconic winery located in Rioja Alavesa.

This conversation is suitable for all ages

90 minutes, including a 30 minute Q&A.

Customer Reviews

Based on 5 reviews
80%
(4)
20%
(1)
0%
(0)
0%
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0%
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A
A.

Guest did not leave comment

C
C.
A delightful look at making paella

Very enjoyable. Helena was delightful. A lovely experience watching her father cook, looking at the unexpected snow and gaining a lot of insight into what makes a "real" Spanish paella. I can't wait to get a paella pan along with bomba rice. Highly recommend and conversations with Helena Vaello.

B
B.C.
Great class and new recipe!

Very interesting talk about the whole culture of paella. Helena and her dad (because most paella cooks are men!) work together--and my husband and I cooked along--to make a delicious paella.

S
S.

Guest did not leave comment

P
P.
Interesting and delicious!

Helena and her padre were terrific cooking this delicious paella. I cooked along with them and mine turned out great. During the cooking, Helena told us about the history and customs. It would be good if I had the recipe ahead of time and if it were in cup measurement instead of metric. Also the ingredient list did not match what was used. But a delightful class and meal. Salud.

Customer Reviews

Based on 5 reviews
80%
(4)
20%
(1)
0%
(0)
0%
(0)
0%
(0)
A
A.

Guest did not leave comment

C
C.
A delightful look at making paella

Very enjoyable. Helena was delightful. A lovely experience watching her father cook, looking at the unexpected snow and gaining a lot of insight into what makes a "real" Spanish paella. I can't wait to get a paella pan along with bomba rice. Highly recommend and conversations with Helena Vaello.

B
B.C.
Great class and new recipe!

Very interesting talk about the whole culture of paella. Helena and her dad (because most paella cooks are men!) work together--and my husband and I cooked along--to make a delicious paella.

S
S.

Guest did not leave comment

P
P.
Interesting and delicious!

Helena and her padre were terrific cooking this delicious paella. I cooked along with them and mine turned out great. During the cooking, Helena told us about the history and customs. It would be good if I had the recipe ahead of time and if it were in cup measurement instead of metric. Also the ingredient list did not match what was used. But a delightful class and meal. Salud.