Spanish Paella

Join us for a night of conversation, anecdotes, and overall fun, plus a detailed demonstration of the cooking of paella, one of the world’s most renowned rice dishes. Our version contains scallops, shrimp, fish, mussels, chicken, saffron, pimientos, peas, tomatoes, and more. The palate, the nostrils, and the eyes will be highly stimulated with this dish. And to further stimulate the spirit, we will have some sangria. This is a hands-on class and everyone will help prepare the meal. Instructor: Luis de Haro



Start Date

October 16, 2020









Friday, October 16 from 6-8pm.
This class will be online via Zoom. You will receive a link and recipe packet on how to connect 3 days before the class starts.

If you register the day before the class starts or the day of the class, please contact for the zoom link.

Instructors: Luis de Haro


Luis de Haro

Luis de Haro was born in Madrid, and is a food connoisseur with a special interest in the complexity and variety of the regional cuisine of Spain. Luis examined and evaluated food and beverage departments of a multitude of hotels in America, Europe, and the Caribbean Basin, from 5-Star Conrad Hotel in Punta del Este, Uruguay to Sol Melia in Mallorca, Spain. In his travels through America and the Philippines, he identified the flavors of Spain and the influence of tapas in many of those countries. He believes in a practical and creative way of cooking that engages the cook wanting to explore with quality and healthy ingredients of the Mediterranean.