Authentic paella is one of the world’s most delicious and iconic dishes.  Chef Instructor Bridget Charters will be here to show you how to make classic paella at home.

Bridget will explain everything you need to know to make paella including what kind of rice to use, how to make sofrito, how to season a paella pan and more. She’ll show you how to make a seafood paella with black rice and you’ll enjoy tastes. She’ll also show you how to make a classic “land based” paella using a recipe inspired by the traditional Spanish restaurant, Arroceria ‘Las Bairetas.’

You’ll watch Bridget demo, then you’ll roll up your sleeves and make a 10-inch pan of the classic land-based paella, working in teams of two.  The Hot Stove team will lay out all the ingredients you need such as chicken thighs, onions, garlic, vegetables, saffron, broth, and rice. You’ll enjoy eating your paella in class. If there are leftovers, we’ll pack them up for you to take home.

A glass of wine or beer is included in the price of the class.

What You’ll Learn:


  • A discussion of rice for paella
  • A discussion of styles of paella
  • A discussion of the difference between paella and arroz
  • How to season the paella pan
  • How to make the sofrito
  • How to make a seafood paella with black rice and enjoy tastes
  • How to make a classic ‘land based’ paella
  • A discussion of how to build a fire for classic paella cooked over a live fire


  • Make a 10-inch classic ‘land based’ paella in teams of two and enjoy eating it in class or take it home

Note:  The Culinary Collective provides amazing, authentic Spanish ingredients for this class. Culinary Collective is a Lynnwood, WA, based importer of gourmet heritage foods from Spain, working solely with Spanish producers that are rooted in and integral to the health of their communities. Culinary Collective takes pride in using strict sourcing criteria to ensure that products are all natural and fairly sourced.

If you have a question about this class, contact [email protected]

$90 registration here.