Paella – A love story

Mike and I recently celebrated our anniversary. Typically we mark
the occasion with small gifts and dinner out. This year was different. On my constant quest to “shake things up”, I enrolled us in a day-long Spanish cooking class. Mike was game and even seem pleased by the idea.

The class was targeted at English speaking tourists, which felt shameful since it was back tracking my quest for an “authentic” Spanish experience but the TripAdvisor reviews were good enough for me to get over it.

Barnacles

The class started with a tour of the main marketplace in Barcelona and included a review by the chef of the best stalls to buy particular products. Some of the products were familiar, like nuts, spices, fish or fruit. Some were things I had heard about but not seen, like bull penis or goat heads. And some were things that had never

Turkey Eggs

occurred to me to be food, like barnacles or turkey eggs.   I am not sure why it never occurred to me to eat turkey eggs, it just hadn’t. Also, it had never occurred to me that bull meat was different from cattle or cow meat but at the market in Barcelona it gets its own stall. Who knew?

Our class of about 10 people wandered through the market acquiring the food we would use to cook our meal. We bought monkfish carcasses to make broth, razor clams for an appetizer, eggs for crème Catalan (like flan), shrimp and mussels for paella and melon for soup. Each ingredient was rather humble on its own and nothing was terribly special but we were assured it would come together. The class returned to the kitchen and together we made a feast.

Mike and torch

We learned to crisp Serrano ham between baking sheets, the difference between a Spanish and French omelet, how to make fish stock and most importantly for Mike, how to caramelize sugar on top of a dessert using a blow torch.

The pièce de résistance of our cooking was a large paella. We chopped, cleaned, trimmed, stirred and with lots of attention built our lovely, fragrant paella. From rather humble ingredients we created something special. The chef told us that. “yes, he makes paella for every class” but even knowing that it was delicious and felt special because we had made it.

During the whole class we were constantly plied with wine, which contributed to the merriment, but I like to think that the meal was like our marriage: with some attention and work something marvelous is within reach.