How to Make Paella in Seville Spain Cooking Class

Salmorejo (cold tomato soup), serves 6:

Ingredients:
1 kg red ripe tomatoes
120 g dense stale white bread
120 mL extra virgin olive oil
1 small garlic clove
1 leveled dessert spoon of salt
1 leveled dessert spoon sherry vinegar
For garnish: hard boiled egg, chopped Iberian ham

Cut the tomato top off, then cut them into quarters. Put them in the blender. Add the bread (if too dry, soak with water first). Next, add the garlic, salt, and vinegar. Blend all ingredients until smooth. Blend again and add the oil to the mix in a slow steady stream in order to create a creamy and salmon orange emulsion. Even out the flavor by adding more salt and vinegar if necessary, ht remember that garlic and vinegar will taste stronger after resting in the fridge.
Refrigerate salmorejo for at least 2 hours.
Before serving, garnish soup with chopped boiled egg, diced ham, and a drizzle of extra virgin olive oil.

Spinach with Chickpeas (serves 6):

Ingredients:
900 g fresh spinach
150 g cooked chickpeas
1 mediums size onion
4 garlic cloves
1 slice of stale white bread
5-6 tbsp tomato purée
Smoked paprika
Cumin
Sherry vinegar
Extra virgin olive oil
Salt

Boil spinach for about 5-6 minutes and set aside, a bit soggy is better. Heat 4-5 tbsp of oil in a large frying pan. Fry the garlic on low heat until golden brown, fish it out and out it into a pestle. Dice and fry the bread in the same oil and then take to the pestle too when it is nice and crunchy. Crush together and add a tbsp of the spinach water to form a paste.
In the same pan, fry the chopped onion with a pinch of salt until it is completely caramelized. Then, add smoked paprika and cumin and stir in the chickpeas. Add 5-6 tbsp of crushed tomatoes/tomato purée and cook it for 2 minutes, until the oil separates a bit. Next, add the boiled spinach with some of the spinach water, the bread paste, a tsp of salt, another tsp of cumin and a tsp of sherry vinegar to the pan. Mix well and cook until the liquid reduces, so you get a creamy stew. Let it set for 10 minutes before serving.

Paella Valenciana (serves 6):

Ingredients:
450 g round grain rice or bomba rice
The legs and wings of 1 chicken
10 runner beans
Half a cup of ‘garrofo’ or any kind of butter beans

50 g tomato purée/grated tomatoes
2 garlic cloves
Saffron
Sweet smoked paprika
Bundle of rosemary
Salt
Extra virgin olive oil

For the chicken stock: approx 3 liters cold water, 1 chicken carcass and additional bones, 1 leek. Add the bones and the leek into a stock pot with the water and bring to a boil. Cook it all, skimming periodically for an hour and a half ideally, or at least 45 minutes.

Before you start, make sure the paella pan is leveled, so the rice can be uniformly spread and the water can simmer even,y throughout the pan. To test this, all you have to do is pour a drop of olive oil in the middle of the paella pan and check that it stays exactly in the center. Then pour enough olive oil to coat the pan.
Salt the meat and fry it on high heat. Notice that when the pan is hot, the chicken will stick to it. Leave it until it unsticks itself and fry the other side. If you stir often at this point, the meat dries out. It is better to not disturb it too much.
Snap the runner beans, and chop the garlic very finely.
When the chicken is ready and it is nice and brown, if you are using a paella burner, turn the outside ring off, and the inner ring down, and push the chicken to the outside of the pan, so it stops cooking. If you don’t have a paella burner, reserve the chicken on a separate plate.
Add the snapped runner beans awith a small punch of salt and fry for a few minutes until they look caramelized. When ready, push them to the outside again (second layer). Add the minced garlic to the center of the pan and fry on really low heat until golden brown. Add 1/2 tsp sweet paprika, mix for 4-5 seconds, then add the tomato purée on top. Bring it altogether (chicken and veggies), then pour in the chicken stock so that it reaches the top of the rivets on the pan. Turn the heat up, and boil it down until the broth is right below the rivets.
If you are using the butter beans, add them now, always after the stock.
While you wait, wrap a pinch of saffron in some aluminum foil, and place it close to the heat for 3 or 4 minutes until it is a bit crunchy. Then put it in a bowl and break it down with your fingers, now, add a ladle of the stock from the paella pan to the saffron so that it infuses for a few seconds. Then add the saffron water back in the pan and stir.
Add salt (more or less a tbsp), try and add more if necessary (should be rich).
Next, pour the rice across the pan in an even line from handle to handle, precisely between the rivets, mix the rice evenly in the pan, and cook for 5 mins on high, 5 mins on medium, and 8 mins on low heat.
For the last 30 seconds, turn the heat up, drizzle oil, place some rosemary on top, turn off heat, cover with a tea towel, and let set for 5-10 minutes before serving.

Видео How to Make Paella in Seville Spain Cooking Class канала Mandy Mundo: The Backpacking Dietitian