Paella de Marisco (Seafood Paella)

Paella de Marisco (Seafood Paella)
Paella de Marisco (Seafood Paella)
Paella de Marisco (Seafood Paella)
Paella de Marisco (Seafood Paella)
Paella de Marisco (Seafood Paella)

Paella de Marisco (Seafood Paella)

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In this two hour class, learn to make the perfect paella by award winning Cookbook Author and Olive Oil Sommelier Emily.  Emily is an eight time cookbook author including: Spain Recipes for Olive Oil and Vinegar Lovers.

What you will learn:

  • The history and origin of Paella
  • Two methods of cooking Paella: 1) Open fire 2) Stove top and Oven
  • How to properly clean and prep squid
  • How to make Emily's delicious Sangria
  • You will learn to make the simplest and most delicious tapa:  Pan Con Tomate (Tomato Bread)
  • Most importantly how to make the socarrat, the crispy rice on the bottom of the pan
  • All this sprinkled with olive oil tasting, buying and storing tips.

The number of paella recipes out there, authentic or otherwise, can be mind-boggling.  In this class Emily is going to teach you how to make Paella de Marisco or Seafood Paella.  You may be surprised to know that the original paella was made with rabbit and snails that fed off of rosemary growing in the fields.  

 About In My Kitchen Cooking Classes:

  • Fully Interactive
  • IMK Founder Paula Mohammed will join your Host online to ensure you have a smooth experience.
  • Ask as many questions as you like!

You May Be Interested:

Please note, a paella pan is needed for this cooking class.  We offer 38 cm (8 serving) enameled pans from Spain for sale.

For yourself or for a gift our paella gift pan includes: Valencian Paella Pan (8 servings), Bomba Rice,  Spanish Saffron, Spanish Sweet Paprika, In My Kitchen Host Emily's Spanish cookbook, and a handy In My Kitchen apron.  

Sample box of specialty olive oils and vinegars curated by Emily to be used in this class.

Emily's Cookbook:  Spain Recipes For Olive Oil and Vinegar Lovers


Pan Con Tomate
The simplest of dishes somehow always end up being the most delicious. It’s generally believed that this Catalonian dish was originally created to liven up stale bread and use up extra juicy tomatoes. A special bread called pan de cristal (literally, crystal bread), which has extra-airy pockets for more tomato-soaking-up potential, and tomatoes specifically grown for the express purpose of rubbing on freshly toasted bread are traditionally used for this in Catalonia, where it goes by the name pa amb tomàquet. The ingredient list is very small, so do use the best ingredients you can.

Seafood Paella
This version of paella is made with a mixture of shellfish and white fish, as is traditional in seaside communities. If you’re a shellfish person, feel free to substitute more shellfish for the fish, and, of course, vice versa.

A paella pan is the only way to go for the paella recipes.

Emily's Delicious Sangria

Recipes: Emailed upon registration

Technology: Connect to your host on zoom using your computer, tablet or mobile device. Your zoom link will be sent to you the day before your cooking class.

Class Involvement: We love to hear from you, so please chime in with questions. Public classes have 4-20 participants, to ensure everyone is able to ask questions. Private cooking events can have up to 497

Classes requires a minimum of 4 connections/registrations in order to take place.

Event Duration: 1.5 hours

Prep Time: 1 hour (marinating for sangria), 20 minutes ingredient prep
Ingredient List
Serves 6-8

1 orange
1 apple
1 peach
4-6 large strawberries
4-6 large blackberries
⅓c rum or brandy
¼ c Grapefruit white balsamic vinegar
1 bottle of fruity red wine
2c soda water

Pan con Tomate
4 large slices (each ¾–1”) bread, or square ciabatta buns
4 Tbsp robust extra virgin olive oil
4 fresh Roma tomatoes, halved
Sea salt

Paella de Marisco
12 clams
12 mussels
6 small squid, cleaned
12 jumbo shrimp or 18 small shrimp
1 lb white fish, such as cod, cleaned
6 cups warm fish stock
6-8 strands of saffron
2 sprigs rosemary
1 small red onion
6 cloves garlic
2 red bell peppers
4 Roma tomatoes
¼ cup extra virgin olive oil
2 Tbsp white wine vinegar
2 ½ cups short-grain rice
2 tsp sweet paprika (type of Spanish paprika: pimentón dulce)
2 tsp sea salt
Curly parsley for garnish (optional)

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Please note we do not offer refunds, but we do provide a full credit if you need to cancel.

If you cancel two weeks before your cooking class you will receive a full credit, which you can apply to another cooking class. After that, for in-person classes you may send someone else in your place (we ask you to notify us in advance if you're doing this). For online cooking classes you are welcome to transfer your spot to someone else.


This was such a fun way to connect with family abroad. What a great experience and we learned so much, the best part was we had a fabulous meal that we enjoyed over zoom with loved ones.

SAM W, Calgary AB

How It Works

Sign Up

Sign up for your cooking class. On-line: price is by device so feel free to invite friends to join you in your kitchen or make it a family event.

All in-person classes are suitable for families. Max 6 spots, book all 6 and have your own private event.

Cooking Instructions

All cooking classes include tested recipes.

On-line: After registration you’ll receive an email with your shopping list, equipment list and zoom info.

In-Person: After registration you will receive the recipes and the address for your Host's home. 


Online Cooking Classes are 1.5 hours in duration, and are co-hosted with In My Kitchen founder Paula Mohammed, on zoom.

In-Person Cooking Classes are 3 hours long about 1.5-2 hours in the kitchen 1-1.5 hours sitting down and sharing the meal together.