Rice and Paella School

MADRID

Cocinea

Learn how to prepare a delicious paella

The courses and events that we organise in our cooking space in Madrid are a unique opportunity to learn how to. Unique opportunity to learn how to cook a real paella. Our master paella chef will guide you and share all his secrets.

In our workshops you can choose between three types of paella: Valencian paella, seafood paella and vegan paella.

At the end of the course, all participants will sit down to taste the paella they have made and will receive a paella specialist diploma and an apron from the Escuela de Arroces y Paella Valenciana as a souvenir.

Paella courses are an increasingly popular activity for groups of companies, a perfect Team Building exercise in which the participants will have to work together to achieve the necessary result.

Our courses to learn how to prepare paella in Madrid.

VALENCIAN PAELLA COURSE

Learn how to prepare an authentic Valencian paella with a traditional recipe from a great paella master.

VEGAN PAELLA COURSE

Our most innovative paella without any protein. Learn the recipe for a vegan paella with all the flavour of a traditional rice dish.

SEAFOOD PAELLA COURSE

One of the most traditional and tasty rice dishes made with top quality fish and seafood.

Valencian Paella Course

If you wish to learn how to cook an authentic Valencian paella, we are waiting for you at the Valencian Rice and Paella School in Madrid. In this workshop we will teach you how to cook your own paella while you enjoy an aperitif paired with Valencian wines.
We will finish by enjoying all the paellas with all the participants seated at the table.
You will learn a 250 year old Valencian paella recipe and we will award you with a diploma certifying the completion of the course. But the main objective of the course is to have fun in the kitchen!
This workshop is one of our most popular paella courses in Madrid.

Dynamic and content of the paella course

We offer you a workshop where you will learn to prepare Paella.

The dynamic will be the following:

Groups of approximately 2-3 people will prepare the paellas, with their fire, paella and ingredients. Always under the guidance of the master rice cooker, you will learn all the secrets of this 250 year old recipe which is now in the process of being declared a World Heritage Site.

During the cooking, you will taste an aperitif paired with wines from the Vicente Gandía winery (awarded best European winery 2018).

Once the paella is finished, you will sit down to taste the rice dishes.

We will finish the meal with a sweet touch: Valencian custard.

Drinks during the course are included.

The content of the workshop is as follows:

RICE DISHES WORKSHOP

  • Aperitif
  • Paella of your choice
  • Garden salad
  • Dessert

Diploma and apron

All participants will receive a Paellero Specialist diploma and the apron with which they carry out the activity.

Duration of the workshop

The duration of the workshop is approximately 3 hours: 2 hours of paella preparation and 1 hour of lunch/dinner.

Vegan Paella Course

If you want to learn how to cook a tasty and delicious paella without using meat, we are waiting for you in our vegan paella workshop at Cocinea. You will learn how to prepare a delicious rice with the best vegetables and some tricks so that the result is spectacular.

Learn how to cook your vegan paella while you enjoy a snack and have fun with the other participants of this delicious activity.

The course will be taught by a master paella chef with extensive experience in the preparation of paellas and rice dishes. When the paellas are ready we will sit down to taste them and have a great time.

Workshop dynamics and content

We offer you a rice workshop whose main dish will be vegan paella.

The dynamics is as follows:

Groups of approximately 2-3 people will prepare the paellas, with their fire, paella and ingredients. Always from the hand of the master rice cooker they will learn all the secrets of this recipe with more than 250 years of antiquity that is now in the process of being a world heritage site.

During the cooking they will taste an appetizer paired with wines from the Vicente Gandía Winery (best European winery award 2018).

Once the paella is finished they will sit down to taste the rice dishes.

We will finish the meal with a sweet touch: Valencian cream.

The space is in exclusive and drinks during lunch/dinner are included.

The content of the workshop is as follows:

RICE WORKSHOP

  • Appetizer
  • Table of national cheeses with handmade peaks
  • Andalusian Gazpacho
  • Main course
  • Vegan Paella
  • Garden salad
  • Dessert
  • Valencian Cream

The appetizer may vary depending on the number of attendees and always advising in advance to the organizing company.

Diploma and Apron

All attendees will receive a Paellero Specialist diploma and the apron with which they carry out the activity.

Duration of the workshop

Approximate duration is 3 hours, 2 hours of cooking and 1 hour of lunch/dinner.

Seafood Paella Course

If you want to learn how to cook an authentic seafood paella, we are waiting for you at the Valencian Rice and Paella School in Madrid. In this workshop we will teach you how to cook your own paella while enjoying an appetizer paired with excellent wines.
We will finish enjoying all the paellas with all the participants seated at the table.

You will learn a traditional seafood paella recipe and we will give you a diploma certifying the completion of the course. But the main objective of the course is to have fun in the kitchen!

Dynamics and content of the paella course

We offer you a workshop whose main dish will be Paella.

The dynamics will be as follows:

By groups of approximately 2-3 people will elaborate the paellas, with its fire, paella and ingredients. Always from the hand of the master rice cooker you will learn all the secrets of this recipe with more than 250 years of antiquity that now is in the process of being patrimony of the humanity.

During the cooking they will taste an appetizer paired with wines from the Vicente Gandía Winery (best European winery award 2018).

Once the paella is finished they will sit down to taste the rice dishes.

We will finish the meal with a sweet touch: Valencian cream.

Drinks during the course are included.

The content of the workshop is as follows:

RICE WORKSHOP

  • Appetizer
  • Paella of your choice
  • Garden salad
  • Dessert

Diploma and Apron

All attendees will receive a Paellero Specialist diploma and the apron with which they carry out the activity.

Duration of the workshop

Approximate duration is 3 hours, 2 hours of cooking and 1 hour of lunch/dinner.

Paella cooking courses in Madrid are a perfect Teambuilding activity for companies that want to organize an event with their employees.

THE BEST PAELLA RECIPES

A good paella has to be prepared following a traditional recipe like the ones we teach you below.

If you prefer our Paella Mistress to teach you how to prepare it, you can sign up for the paella courses that we teach in our Space in Madrid.

Paella Valenciana

Receta de Paella Valenciana

PAELLA RECOMENDADA DE 42 A 46 cm de diámetro Ingredientes para cuatro personas

400 gr. arroz redondo
500 gr. De pollo, partidos en trozos de 50 a 60 gr.
500 gr. De conejo, partido en trozos de 50 a 60 gr.
200 gr. De ferradura (batxoqueta o judia verde plana) *
150 gr. De garrafón limpio**
2 tomates rojos medianos maduros.
1 cucharada de café de pimentón dulce
Unas hebras de azafrán
250 gr. De caracoles, previamente cocidos
120 ml. Aceite de oliva virgen suave
Ramita de romero fresco
Agua, 4 o 5 partes por cada 1 de arroz
*en caso de vivir en Valencia, puede añadirle otras verduras típicas, que encontrará en el Mercado Central, como el roget, la tavella o alcachofas (según temporada).

**el garrafón puede ser fresco, congelado o seco. Si es seco, se tiene que poner en remojo el día anterior y cocerlo durante 1 hora o 20 min. si es en olla a presión.

***la sugerencia de usar azafrán, a ser posible de calidad coupé, aporta un color anaranjado, un aroma y un sabor inigualables, a la vez que nos permite omitir el uso de colorantes artificiales que hacen la paella amarilla y, entre sus composición principal, está la tartrazina E-102.

ELABORACIÓN Trocear la carne, sin salarla, en trozos de 50 a 60 gramos. Trocear la batxoqueta, desgranar el garrafón y rallar el tomate. Con la paella a fuego suave en el centro, verter el aceite y observar que quede nivelado en el centro. Cuando el aceite esté caliente, añadir primero el pollo, pues su carne es más densa que la del conejo.

Cuando esté dorado por ambos lados, hay que apartarlo a los laterales de la paella y repetir la misma operación con el conejo. Es muy importante dorar muy bien toda la carne, a fuego suave y sin prisas, que esté todo bien frito, ahí radica parte del secreto de una buena paella. En el centro de la paella, sofreír la batxoqueta y, si tenemos, el roget. Sofreírlas con cuidado, sin que se quemen, y echar el garrofón y la tavella, si la tenemos. Apartamos la verdura a los laterales de la paella y echamos el tomate rallado en el centro, le añadimos sal y lo sofreímos.

Cuando el tomate ha soltado todo el agua, sabemos que está sofrito. Entonces, añadimos una cucharadita de café de pimentón y lo removemos rápidamente, evitando que se queme, pues amargaría el sabor. Una vez cocinados bien los ingredientes anteriores, los removemos y dejamos sofreír todo junto durante unos instantes. La carne debe estar bien dorada y la verdura y el tomate, bien sofritos. A continuación, añadimos el agua a la paella, hasta casi el borde del recipiente. Subimos el fuego y, cuando empiece a hervir, añadimos el azafrán. Probamos y rectificamos el punto de sal, y ponemos una ramita de romero fresco, que en 10 minutos sacaremos para que no deje un exceso de sabor.

Dejamos cocer, a fuego lento, de 30 a 40 minutos. Si el agua baja del nivel de la mitad de una cuchara sopera, en vertical, o por debajo de los remaches internos de las asas de la paella, se añade más agua. No está mal quitar caldo o añadir agua, pero siempre que sea antes de echar el arroz. En este punto, añadimos los caracoles, si lo deseamos, y echamos el arroz haciendo un trazo del diámetro de la paella (cavalló), nunca en forma de lluvia.

Repartimos con la espátula el arroz, de forma uniforme, y ubicamos a la vez la carne y la verdura por toda la paella, proporcionalmente, y ya no tocaremos más los ingredientes de la paella. Cocer a fuego vivo, los primeros 5 minutos, a continuación bajar a fuego medio y los últimos 4 o 5 minutos a fuego muy lento: total, de 18 a 20 minutos de cocción. No sobrepasar nunca este tiempo, aunque nos quedase algo de caldo, pues el arroz se pasará (esclatar, como se dice en valenciano) y el arroz debe quedarnos seco y con el grano entero.

Si la paella se ha quedado un poco corta de caldo, se baja el fuego a mínimos y se puede tapar con papel de aluminio, para que evapore menos caldo. Si somos valientes y nos gusta el socarrat, subimos el fuego a tope en el centro de la paella, o la posamos en las brasas directamente, si hemos cocinado a leña.

Si quieres que el socarrat se quede suelto o se te ha pegado un poco, coloca la paella sobre un trapo húmedo, nada más sacarla del fuego. Apagamos y dejamos reposar 5 minutos. Si el arroz ha quedado un poco duro, tapamos la paella con papel o con un cartón y le salpicamos un poco de agua, dejando que repose unos minutos más. Para ser totalmente fieles a la tradición, la comeremos con cuchara de madera y directamente de la propia paella.

Cuantas más paellas cocines, más buenas te saldrán
¡Buen provecho!

receta paella de marisco

Paella de Marisco

Receta de Paella de Marisco

Como punto de partida preparamos un fumet (caldo) con tomate, cebolla, aceite oliva virgen y pescado de roca, galeras o cangrejos.

Tras añadir aceite de oliva virgen en el centro de la paella (aprovechamos para nivelar la paella), sofreímos las cigalas, las gambas o langostinos y retiramos. Sofreímos la sepia o el calamar en trocitos, añadimos la salsa de ñora o Salmorreta* y removemos todos los ingredientes hasta que queden bien integrados.

Una vez mezclado todo añadimos el pimentón dulce encima y removemos evitando que el pimentón se queme y añadimos el arroz en la paella (100 gr por persona) y continuamos mezclando todo hasta que el arroz se dore.

Ya dorado el arroz añadimos el fumet en la paella en una proporción de 1 de arroz por 3 de fumet y espolvoreamos un poco de azafrán al gusto. Subimos el fuego al máximo y cuando se empiece a evaporar el fumet añadimos los mejillones y el marisco de forma ordenada y vistosa. Una vez empiece a emerger el arroz bajamos fuego al mínimo y esperamos a que se evapore todo el caldo. Si fuera necesario añadir fumet lo haremos lentamente y asegurándonos de que esté caliente para no estropear la cocción. Una vez seco el arroz dejamos reposar unos 10 minutos.

*Preparación de la Salmorreta:

El truco maestro para obtener una maravillosa Paella de Marisco es utilizar un majado de ñora (Salmorreta) que potenciará el sabor del resto de ingredientes. Para su elaboración necesitaremos:

– 2 ñoras

– 2 dientes de ajo

– 2 tomates maduros (tipo pera)

En primer lugar limpiaremos las ñoras (eliminando las pepitas) que habremos hidratado en agua previamente durante dos horas aprox, pelaremos los ajos y trocearemos los tomates.

Ahora únicamente tendremos que juntar todos los ingredientes y triturarlos hasta obtener un puré homogéneo.

Como ves, ¡es muy sencillo!

paella vegana

Paella vegana

Receta de Paella Vegana

Ingredientes: verduras variadas

Cortar las verduras en porciones de 2 cm aproximadamente, no más pequeños, en la paella se reducen.

Poner aceite de oliva en el centro y nivelar. Empezar sofriendo las verduras a fuego lento, por tandas, de más duras a mas blandas, cada tanda, una vez sofritas retirarlas a los laterales de la paella.

Rallar tomate y ponerlo en centro de la paella y sofreírlo lentamente añadiendo 2 pizcas de sal en el centro del tomate. Mezclar todo, añadir una cucharadita de pimentón dulce y remover. Añadir agua hasta un dedo del borde de la paella. Añadir una pizca de azafrán, una ramita de romero y una pizca generosa de sal por comensal de la paella.

Poner fuego al máximo y dejar en ebullición durante 30’ aproximadamente (el romero debe de sacarse a los 15’). Una vez probado el caldo, que este gustoso y al punto de sal, hacer un canal en diagonal y añadir el arroz, que sobresalga levemente del caldo en forma diagonal (caballón). Remover y poner el fuego al máximo.

Cuando los granos de arroz de arroz empiecen a emerger en la paella, bajar el fuego al mínimo y esperar que se evapore todo el caldo.

¡Y a comer! Buen provecho

Learn how to cook paella

These are the secrets to prepare a good paella:

A good broth

Making a good broth for the rice is fundamental and will determine the final result in a surprising way.

A suitable container

For a paella to be perfect, it must be cooked in the right container so that the rice is well distributed in a thin layer.

Fresh food

No frozen food. We take care to use the best market products such as fresh seasonal vegetables, good quality meat and fish fresh from the sea.

The fire

The use of fire is of vital importance to ensure that the rice is cooked perfectly.

Resting the rice

If we let the rice rest before taking it to the table, it will finish "loosening up", it will be tempered and it will be just right.

A lot of love

The main ingredient is to prepare the paella with love and without haste, so nothing can go wrong.
Achieve a professional result

PAELLA KIT:
Burner + Paella

This paellero kit is a must for a professional result.
The burner is approved for indoor use as it has a safety valve with built-in thermocouple, the needle valve does not clog and has a better control of the flame at maximum and minimum. It has a greater lateral gas output, much more powerful and with better combustion than any other traditional burner.
Includes adjustable short legs, regulator and rubber hose.
The paella pan is made of enamelled steel with a size of 50cm, for 4-6 people which prevents rust during periods of non-use.

When you buy your pack-gift, send us an email to info@cocinea.es letting us know when you need it and when you can come and pick it up during our opening hours. And if you can't or you live outside Madrid, don't worry, we'll take care of everything and we'll send it to the destination you need.

Our partners

In Cocinea we have some luxury partners to be able to cook paella.

Official partners of Cocinea

TEKA is our official sponsor. A company of German origin, founded in 1924, dedicated to the manufacture of kitchen products.
They design products to create unique experiences, transforming the functional into the human, responding to the real needs of the customer. Modern, original and authentic appliances that inspire unforgettable moments in the kitchen.

WEB
Cocinea's official partners

AZAFRAN

DESBRÍN is a family company dedicated to the production and marketing of saffron from Villarobledo (Albacete) and they belong to the D.O.P. Azafrán de la Mancha, which accredits its origin and maximum quality.

They exclusively use earthworm humus to provide organic matter and do not use fertilisers or pesticides on the soil to produce this wonderful saffron from La Mancha.

The weeds are removed by hand and when they dry out in May-June, the weed cutters are used. They do not remove the weeds from the land as they later mix the plant remains with the soil to generate a natural compost for an extra supply of organic matter.

It is harvested by hand, flower by flower, and only three pistils are obtained from each one to enter a drying and dehydration process. To obtain one kilogram of dried saffron, 120,000 flowers are needed, so it is not surprising that it is one of the only condiments on the planet that is sold by the gram.

It is a must in our paellas. It is highly valued and obviously produces marvellous results. It is the magical yellow touch that colours the rice and gives it an unmistakable flavour.

From the earth and the sun to the table, natural and without additives, 100% natural.

OIL

PICUALIA, is an innovative company recognised by the sector, distinguished in 2016 as the best olive oil mill in Spain. Located in Bailén (Jaén), in the heart of Andalusia.

They have more than 50 national and international awards and occupies a prominent position in the ranking of the best olive juices.

We, at the School, use the picual variety which comes from olives that are extracted directly from the tree in the last days of November. It is a fully ripened olive, black in colour, which means that in these oils we lose the green freshness but gain softer notes from an organoleptic point of view, thus obtaining Extra Virgin Oils that are ideal for cooking with an Extra Virgin of great quality but preserving the traditional flavour. The most predominant tasting notes are ripe banana peel, tomato soup, ripe fruit mush or aromatic plants from the Sierra Morena, which still persist in this fruit.

WEB
Cocinea's official partners

RICE

MOLINA ROCA is a family business, Master rice producers in Valencia since 1903. For generations, the Torres family has been perfecting a unique product with a differential quality thanks to their selection process of the best rice.

They are characterised by a deep bond with the land, the people of the countryside and the Mediterranean rice culture. This constant innovation, driven by chefs and farm workers, has made Molino Roca the favourite rice brand for cooks, which is why it has become an essential ingredient in our Paella courses.

The variety we use is Dinamita, a round grain rice, with a high amylose content that stands out for its absorption power, as well as its texture, consistency, and purity, and when it reaches the plate… it is pure dynamite!

WEB
Cocinea's official partners

WINES

VICENTE GANDÍA, is a great Valencian winery managed by the fourth generation of the same family. Winemakers since 1885, they grow both local and international varieties.

It is the largest winery in the Valencian Community and its wines boast more than 500 medals in different wine competitions. In 2014 it was also awarded as the best Spanish winery in the prestigious international competition AWC Vienna.

EL MIRACLE WHITE

Vintage 2019, variety Macabeo, Moscatel, Malvasia and Merseguera. With aromas of white flowers and tropical notes, in the mouth it is fresh, friendly and with an elegant acidity.

EL MIRACLE red by Mariscal

Highlights include its 90 Parker points in 2013 or its inclusion in Wine Enthusiast’s “Best Buy” list with a label designed by Javier Mariscal.

Crianza, vintage 2018, 100% Tintorera. Aged for 8 months in second-use French oak barrels and made by hand to achieve phenolic maturity and fruit balance.

EL MIRACLE ROSÉ

Vintage 2019, 100% Bobal variety. Aroma of sour strawberry with hints of berries and an elegant, fresh and long-lasting presence on the palate.

WEB
Cocinea's official partners

FLAMES

FLAMES is dedicated to the creation of industrial and domestic gas paella burners and their accessories. Its passion for gastronomic culture gives it a great knowledge of the different sectors to which it adapts its products.

We use the professional paella burners for indoor use from the TT Series, which are designed for use in the hotel and catering industry. They are ideal for use in the preparation of paellas and are equipped with the Optim System, pilot burner and safety valve.

They are approved for indoor use, are more robust, have a larger gas chamber and, most importantly, have a safety valve with built-in thermocouple, making them the safest on the market.

WEB

DO YOU NEED MORE INFORMATION ABOUT OUR PAELLA COURSES?

Contact us and we will solve all your doubts




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    Phone
    Address

    C/ Plomo 10, 28045 Madrid

    Phone
    Address

    C/ Plomo 10, 28045 Madrid