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
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Ingredient List
Serves 6-8

Sangria
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)

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.