Valencia Spanish Paella *In-Person*

Join Chef Luis and learn how to make the world’s most renowned rice dish, Paella Mixta. Luis' authentic version contains shrimp, mussels, chicken, saffron, pimentos, peas, tomatoes, scallops or squid (depending on the season), and more. Because it takes time to make an authentic paella, we will start our night off with some simple tapas and a classic green salad from Spain and real sangria while the paella is cooking. You'll learn about what distinguishes mediocre paella from exceptional paella, why to use the best type of rice from Spain and premium quality saffron from La Mancha, as well as other tools and ingredients to choose from. We will end our night with Chef Luis’ famous flan. Instructor: Luis de Haro



Start Date

April 26, 2024









Friday, 6-9pm. Apr. 26. The cost of tuition includes all food materials and fees.

This class will meet in-person at CCAE. Please view our In-Person Class Guidelines prior to enrolling.

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 who desires to explore the healthy, high-quality ingredients of the Mediterranean.