The rice is the whole dish.
Half day
Market visit optional
You eat what you cook
Quoted per group
Paella is not a recipe, it is a sequence: the sofrito, the stock, the rice and the exact moment you stop touching it. Get one of those wrong and you have made something else.
The workshop can start with a market visit — a traditional Barcelona market, the products and the ingredients local cooking actually uses — and then moves to the kitchen, where you cook it yourself rather than watch a chef do it.
Then you sit down and eat it, together, which is the only correct way to end this. It is the tour groups book when they want to do something rather than be shown something.
A traditional market, the produce and the ingredients that Catalan cooking is built on.
The base. Where most home paellas are already lost.
The ratio, the heat and the reason you stop stirring.
The table, the pan in the middle and whatever wine goes with it.
Photos from our own tours.
If you take the market option we meet at the market; otherwise at the kitchen. The exact address goes in your confirmation.
Yes. The chef teaches and corrects; you do the work and the pan is yours.
It is optional. With it the activity becomes a half day; without it, it is shorter. We quote both.
Yes, cooked properly rather than as a side dish. Tell us numbers when you book.
MasterChef is competitive: teams, a clock and a jury. This one is a workshop — you learn the dish and then you eat it.
Chef Ferran Adrià’s secret ingredient has gone missing in the Gothic Quarter. Your group splits into two teams, each with a backpack and a roadbook, and the race is on to get it back. Riddles, logic puzzles and cultural challenges through the medieval streets, with hidden letters to collect along the way. The two teams […]
Two hours making your own piece with the broken-tile technique Gaudí made famous — and you take it home.
Split the group into teams, get into the kitchen and cook against each other. Minimum 10 people.