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News | Sep 20 2018

Institute of Culinary Education Offers 4 Courses on Spanish Cuisine

From the tapas party to the surf and turf, students will learn how to make everything from squid ink paella to shellfish stew

Students 2

The Institute of Culinary Education (ICE) in New York City is putting Spanish food and flavors front and center this fall with four exciting 4-hour classes.

The Catalan Cuisine class will be led by chef Edward Martinez, who will help students understand the food from Spain’s northeast region. They will learn to make scalloped potatoes with alioli, zucchini croquettes with romesco sauce, pork stuffed with apples, piquillo peppers stuffed with duck, roasted chicken with a caramelized veggie stew, a shellfish stew with squid, prawns and cockles, and crema catalana for dessert.

Those who sign up for the Paella Dinner Party will become experts at making this traditional dish. The main focus will be cuttlefish ink paella and paella from Valencia, but students will also learn how to make classic tapas such as Spanish omelet and garlic shrimp. The party will come to an end with a tasty dessert: Torta de Santiago.

At Spanish Surf and Turf, students will learn all about some of Spain’s most delicious meat and seafood dishes. The class will be making garlic shrimp, stuffed piquillo peppers, Valencia-style paella, beef meatballs in almond sauce and Spanish omelet, while they learn about Spanish cheeses and Serrano ham and olives. There will also be sangria to wash it all down.

And at the Tapas Party, students will get an up-close look at some of the “great pleasures of Spanish cuisine.” Highlights include Manchego and almond pintxo, bread with tomato and salt-cured anchovies, tuna stuffed piquillo peppers with salsa verde, ham croquettes, alioli, patatas bravas, quince jelly, and goat’s cheese with bacon and figs. The cava-sangria will go perfectly with the tapas selection.

Spanish pintxos
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