Back in the spring, the hubby took me on a date to a paella cooking class at La Tasca, a Spanish tapas restaurant with several locations in the DC area. I love going to recreational cooking classes like these, especially when there’s booze being offered. Open flames + large group + sangria = disastrous fun? Yes, please!
On the day we went to our class, we learned how to make paella along with 30 or so other fairly rowdy folks. Cooking stations were set up around the room, outfitted with large propane burners, wide, flat sangria pans and pre-measured ingredients. Our cooking class was hands-on, but thankfully the staff at La Tasca thought ahead by making sure we had all of our ingredients laid out in the right amounts. Copious sangria consumption by a horde of hungry people can make numbers fuzzy. Still, while paella isn’t hard to make, my takeaway from our afternoon of rice simmering is that it involves a lot of careful planning before you even turn on the stove. After that class, I’ve spent the last couple of months practicing paella every once in awhile, and today I have a solid recipe for seafood paella with shrimp, clams and mussels.
I really enjoy reading your recipe. I usually get irritated at people with all their unnecessary commenting. I really enjoyed it. I’m planning on a special dinner and the seafood paella is it. I want to thank you so much! I hope to see more of you.
thank you!