THE PAELLA CLUB

RECIPE
BOOK
A Journey into the Mediterranean Cuisine
contents
The Paella Club | Barcelona | 2021

01 02
THE THE
BROTHS ENTREES

03 04
THE THE
PAELLAS PRE-DESSERTS

05
THE
DESSERTS
 01
the
broths
Vegetable
Broth
Makes 3 liters

Ingredients
1kg white onion
500g carrot
500g leek
1 small potato
150ml extra virgin olive oil
250ml dry white wine
4ltr cold water
1 tbsp of salt

Method
1. Wash all of the vegetables.
2. Chop them all into medium sized cubes.
3. Place a large deep pot onto a medium heat.
4. Fry the chopped vegetables until they are
softened and browned, 10 minutes.
5. Add in the water, bring the mixture to a boil.
6. Turn the heat down to low and allow the mixture
to simmer for 30 minutes, use a timer to control
the timings.
7. Using a spider or a hand held sieve remove any
foam that appears on the surface of the broth.
8. Once the broth has cooked for 30 minutes,
remove all of the vegetables from it, this can be
done with a hand held strainer or a traditional
sieve.
9. Place the liquid back on the stove top and let it
reduce on a medium heat for a further 20 minutes
until the liquid is reduced by a further ¾.
10. Remove the mixture from the heat and allow it to
cool down to room temperature
11. Refrigerate

Chefs tip: this broth can be frozen and lasts up to 6

months
 Seafood
Broth
Makes 3 liters

The Ingredients
750g crustacean shells
350g small white fish
250g extra virgin olive oil
4 garlic cloves
4 liters of cold water
salt

Method
1. Place a large deep pot onto a high heat.
2. Add the olive oil and brown off the garlic cloves,
leaving them whole.
3. Before the oil starts to smoke add all of the
crustaceans and white fish stirring well.
4. Turn the heat down to medium and using the back of a
wooden spoon press down on all the ingredients to
release the flavour.  Cook for a further 5 minutes.
5. Place all of the water into the pan and allow the
mixture to come to the boil.
6. Turn the heat down to low and allow the mixture to
simmer for 30 minutes, using a timer.
7. Using a spider or a hand held sieve remove any foam
that appears on the surface of the liquid.
8. Remove the ingredients from the broth, saving only
the liquid.
9. Reduce the liquid by half the amount on a low
simmer, 20 minutes.
10. Season to taste. Remove and cool until it reaches
room temperature, then refrigerate.

Chefs tip: this broth can be frozen and lasts up to 6

months
 Makes 3 liters

Beef Broth
The Ingredients
1kg beef bones Salt to taste
100g extra virgin olive oil 300g of carrots
4 whole garlic cloves 200g of celery
4 liters cold water
Salt to taste

Method
1. Begin by preheating the oven to 250°C/ 480 F.
2. Roughly chop the carrots and the celery until left with chunks of both.
3. Place all of the pork bones onto a large baking tray and coat them with olive oil.
4. Cook the bones in the oven until they are golden brown and dark in colour.
5. Once the bones are cooked place them into a large deep pot and add in all of the water.
6. Bring the mixture to a boil and allow to simmer on a medium heat for 30 minutes using a timer.
7. Strain the bones from the liquid and remove.
8. Allow the liquid to simmer on a low heat for a further 20 minutes until it has reduced
by ¾.
1. Salt to taste.
2. Remove from the stove.
3. Allow the mixture to cool until it reaches room temperature and refrigerate.

Chefs tip: this broth can be frozen and lasts up to 6 months

 02
the
entrees
Gazpacho
 Serves 4

Ingredients
1/4 cucumber, peeled and roughly chopped.
1/4 red pepper, deseeded and roughly chopped.
1kg ripe tomatoes, de cored and chopped into large pieces.
2 whole garlic cloves.
150ml extra virgin olive oil.
70ml balsamic/sherry vinegar.
200ml of cold water.
Salt to taste

Preparation (24 hours in advance)

1. Place all of the vegetables and garlic cloves into a large tupperware.
2. Add 100ml olive oil, vinegar and cold water into the mix.
3. Allow this mixture to marinate overnight.

Method
1. In small quantities blend all of the mix in a smoothie blender.
2. Whilst the mixture is blending slowly add the remaining olive oil.
3. Blend until the mixture is creamy in texture and orange in colour.
4. Season to taste.
5. Strain using a sieve.
6. Refrigerate for a minimum of two hours.
7. Serve cold and garnish with olive oil.
Roasted
cauliflower Serves 4

and saffron soup

Ingredients 3. Place the cauliflower onto a baking sheet and

roast in the oven for 30 minutes.

4. While cauliflower is roasting, place the wine

1 head of cauliflower into a small saucepan, and add the saffron.
1 liter vegetable stock Cook on the stove at a medium high heat and
½ cup White wine reduce the wine until you are left with only ¾ of
4-5 strands of saffron the original amount of liquid.
½ cup extra virgin olive oil 5. When cauliflower is done roasting, combine
1 tablespoon Spanish paprika the cauliflower, the wine and saffron mixture,
Salt to taste.
and the vegetable stock in a pan. Cook on high
heat until it reaches a boil, and then reduce
heat to let simmer for 10 minutes.
Method 6. While still hot, add the mixture into a blender
and blend until creamy.
1. Preheat oven to 300 degrees
celsius (575F)
2. Chop the cauliflower into small Chefs tip: for this recipe you can also add ½
florets and place into a bowl, add cup of cream to give it a richer flavor.
the olive oil and paprika and toss Depending on how you like your soup you can
well. Make sure paprika is coated add more also increase the broth in order to
evenly across the cauliflower. have a lighter soup.
"Ajo blanco"
white garlic
Ingredients

2 large garlic clove

500g of almonds Serves:12
100g old bread (dried) Cook time: 15 min
2L vegtable stock chill wtr Serve time: 15 min
150 ml of Extra Virgin Olive Oil
1 tsp Salt
50ml white wine vinegar

Method
1. In a large blender add half of each ingredient excluding the the olive oil and blend on high speed
until well blended and smooth (roughly 5 minutes)
2. Turn the speed on the blender to medium speed and while blending slowly add in the olive oil in
order to emulsify the mix
3. Once all the olive oil has been added, pass the mix through a fine sieve and into a separate
container and repeat the first, second and third step with the remaining half of the ingredients.
4. Mix both of the batches and taste for salt and vinegar, if you feel it needs more of either you are
welcome to add a touch more until you get the prefect taste.
5. Store in the fridge up to one week.

Chefs tip:
Ajo blanco is usually served cold, but here at The Paella Club we serve it warm by placing it in a
pitcher over a hot water bath. If placed directly on the heat you risk splitting the olive oil from the rest
of the soup!
Ingredients Escalivada  Serves 4
Extra virgin olive oil 
1 unit or 330g of eggplant.
5. Place tray into oven and roast
20g garlic (4 units).

for roughly 45 minutes. Take the

225g red bell pepper. 
tray out of the oven and let cool. 
10g sherry vinegar. 
6. Using a knife cut the peppers
125g sweet onion (1/2 an onion).
open, throw away stem and
25g balsamic vinegar.
seeds.
Salt to taste.
7. Peel the skin away from the
peppers. Cut the peppers into
strips and place in a bowl.
Method
8. Cut off the stem of the
1. Preheat oven to 200 degrees eggplant, and slice open length
Celsius. wise.
2. Wash eggplants and red 9. Now using your fingers pull
peppers and set aside pulp away from the skin. Pull
3. Peel outer layer of sweet apart into strips and place in
onions and set aside. bowl, throw away skins.
4. Place all vegetables and cover 10. Using your knife cut the
them with olive oil. Sprinkle onions into half’s, and then half
generously with salt and using again and place into a bowl.
your hands rub oil and salt into 10. Mix well, add oil, salt and
each vegetable making sure sherry vinegar to taste
everything is well coated.
03
the
paellas
Seafood
paella Serves 2

Ingredients

4 whole shrimp
120g squid, cut in thin rings
120g of rice, preferably use the bomba variety, if not substitute it for any
risotto rice
1 slice of lemon rind
1 clove of garlic
half a teaspoon saffron powder
80g chopped white onion
80g chopped red peppers
80ml fresh tomato puree
¾ glass of dry white wine
500ml fish broth
1 tsp salt
30ml extra virgin olive oil

Method

1. Turn the paella pan onto a low/medium heat level.

2. Generously drizzle most of the olive oil into the pan saving a
quarter for later.
3. Add the whole garlic clove and the lemon rind until they both
turn a golden color, remove both ingredients from the pan
setting the garlic clove to one side for later.
4. Sear all of the shrimp for 30 seconds on each side.
5. Using the back of a wooden spoon press down firmly on the
heads of the shrimps until all of the liquid (corral) is released,
allow this to caramelize in the pan, 30 seconds.
6. Remove all of the shrimp and place them onto a plate.
7. Add a little more olive oil into the pan and cook the squid rings
for a total of 30 seconds all over, continue by removing the
squid and any juice left in the pan placing them on the same
plate as the shrimp.
8. To begin the sofrito add a little more olive oil into the pan,
place in the chopped onions and fry them until golden, at the
same time finely mince the garlic clove to add it to the onions.
9. Once the onions and garlic have reached the desired
caramelization set them aside in a corner of the pan. 
10. Place the red peppers into the centre of the pan, add a drizzle of olive oil and cook them until they
reach a charred colour, 8 to 10 minutes cooking time.
11. At this stage mix all of the vegetables together in the pan and continue cooking them until they are
dark in colour, constantly move your ingredients around to evenly distribute the heat.
12. Deglaze the pan using the white wine, when the alcohol has evaporated add in the tomato puree
and allow the mixture to reduce until it reaches a jam like texture.
13. In order to bloom your spices make a small well in the centre of the mixture, add in a tbsp of olive
oil and place the saffron powder into it, the spices will begin to bubble, when they have reached
bubbling point in the centre incorporate them well into the sauce.
14. At this stage add in all of the rice ensuring it is fully mixed into the sofrito, cook in the sauce for a
further 2 minutes.
15. Place the entirety of the fish broth into the pan, mix well and slowly so as not to lose any from the
sides, take the temperature up to a medium heat. Season to taste.
16. Begin stirring the mixture by making small circular motions across the circumference of the pan,
bringing it into the centre and picking up any bits that are stuck to the bottom. After four minutes of
constant stirring the mixture will become thick and gelatinous in texture, this indicates that the starch
has been successfully extracted, if the mixture has not reached this thickness continue stirring it for
another two minutes.
17. Remove the spoon, using the handles keep the pan firmly on the stove top and shake it slowly, do
this for 60 seconds until the mixture is evenly spread out across the pan.
18. In order to achieve the crispy layer of rice "socarrat" leave the pan on the stove on a medium heat
level, the smoke released from the centre of the pan will indicate that the rice is caramelizing
properly, when the smoke begins to smell like burnt toast -approx. 2 minutes- and then turn the
power off.
19. Place the seafood very delicately on top of the rice, do not press any of the ingredients into the
rice or mix the rice anymore, add the remaining juice saved from the squid.
20. Cook the paella in the oven at 200 degrees celsius or 395 degrees fahrenheit for 15 minutes.
21. Drizzle olive oil and serve.
 Black Serves 2

Ingredients
rice paella
150g of squid, cut in small cubes
80g chopped white onion
120g of bomba rice, can be substituted
80g chopped red peppers
by any risotto rice.
80ml fresh tomato puree
1 slice of lemon rind
¾ glass of dry white wine
1 clove of garlic
500ml fish broth
half a teaspoon saffron powder
1 tsp squid ink
30ml extra virgin olive oil
50g chopped parsley
1 tsp salt

Method

1. Turn the paella pan onto a low/medium heat level.

2. Generously drizzle most of the olive oil into the pan saving a quarter for later.
3. Add the whole garlic clove and the lemon rind until they both turn a golden color, remove both
ingredients from the pan setting the garlic clove to one side for later.
4. Cook the squid cubes for a total of 30 seconds while stirring. continue by removing the squid
and any juice left in the pan placing them on the same plate as it was before.
5. To begin the sofrito add a little more olive oil into the pan, place in the chopped onions and fry
them until golden, at the same time finely mince the garlic clove to add it to the onions.
6. Once the onions and garlic have reached the desired caramelization set them aside in
a corner of the pan.
7. Place the red peppers into the centre of the pan, add a drizzle of olive oil and cook
them until they reach a charred colour, 8 to 10 minutes cooking time.
8. At this stage mix all of the vegetables together in the pan and continue cooking them
until they are dark in colour, constantly move your ingredients around to evenly distribute
the heat.

9. Add in the chopped parsley

10. Deglaze the pan using the white wine, when the alcohol has evaporated add in the
tomato puree and allow the mixture to reduce until it reaches a jam like texture.
11. In order to bloom your spices make a small well in the centre of the mixture, add in a
tbsp of olive oil and place the saffron powder into it, the spices will begin to bubble, when
they have reached bubbling point in the centre incorporate them well into the sauce.
12. At this stage add in all of the rice ensuring it is fully mixed into the sofrito, cook in the
sauce for a further 2 minutes.
13. Place the entirety of the fish broth into the pan, mix well and slowly so as not to lose
any from the sides, take the temperature up to a medium heat. Season to taste.
14. Begin stirring the mixture by making small circular motions across the circumference
of the pan, bringing it into the centre and picking up any bits that are stuck to the bottom.
After four minutes of constant stirring the mixture will become thick and gelatinous in
texture, this indicates that the starch has been successfully extracted, if the mixture has
not reached this thickness continue stirring it for another two minutes.
15. Remove the spoon, using the handles keep the pan firmly on the stove top and shake
it slowly, do this for 60 seconds until the mixture is evenly spread out across the pan.
16. In order to achieve the crispy layer of rice "socarrat" leave the pan on the stove on a
medium heat level, the smoke released from the centre of the pan will indicate that the
rice is caramelizing properly, when the smoke begins to smell like burnt toast, turn the
power off.
17. Place the squid very delicately on top of the rice, do not press any of the ingredients
into the rice or mix the rice anymore, add the remaining juice saved from the squid.
18. Cook the paella in the oven at 200ºC or 395F for 15 minutes.
19. Drizzle olive oil and serve.
 Wild
mushroom
&black truffle Serves 2

Ingredients

½ leek
70g finely chopped onion
70g finely chopped carrot
100g wild mushrooms
80ml fresh tomato puree
¾ glass of red wine
120g of rice, preferably use the bomba variety, if not
substitute it for any risotto rice
500ml vegetable broth
30ml extra virgin olive oil
1tsp salt
5ml black truffle infused oil

Directions
1. Turn the paella pan onto a low/medium heat level.
2. Generously drizzle most of the olive oil into the pan saving a quarter for later.
3. Add the leek into the pan and sear until golden and softened
4. Remove the leek and save for later.
5. To begin the sofrito add a little more olive oil into the pan and place the finely
chopped carrot, spread evenly across pan.
6. To ensure the carrot reaches its correct caramelization point cook it until it shrinks
in size, turns brown in colour and is crispy in texture. This will take around 4/6
minutes.
7. Remove the carrot from the pan saving as much oil as possible.
8. Add in the finely chopped onion, cook until it is golden in colour.
9. Place the cooked carrot back into the onion and mix well, cook for a further 2
minutes.
10. Move all of the ingredients to the side of the pan, add a drop of olive oil into the
centre.
11. Place the wild mushrooms into the centre of the pan and cook for 2 minutes.
12. Mix all of the ingredients together.
13. Deglaze the pan with the red wine, when the alcohol has evaporated add in the
tomato puree and allow the mixture to reduce until it reaches a jam like texture. 2
minutes.
14. At this stage add in all of the rice ensuring it is fully mixed into the sofrito, cook in
the sauce for 2 minutes.
15. Place the entirety of the vegetable broth into the pan, mix well and slowly so as not
to lose any from the sides, take the temperature up to a medium heat. Season to
taste.
16. Begin stirring the mixture by making small circular motions across the
circumference of the pan, bringing it into the centre and picking up any bits that
are stuck to the bottom. After four minutes of constant stirring the mixture will
become thick and gelatinous in texture, this indicates that the starch has been
successfully extracted, if the mixture has not reached this thickness continue
stirring it for a further 2 minutes.
17. Remove the spoon, using the handles keep the pan firmly on the stove top and
shake it slowly, do this for 60 seconds until the mixture is evenly spread out across
the pan.
18. In order to achieve the crispy layer of rice "socarrat" leave the pan on the stove on
a medium heat level, the smoke released from the centre of the pan will indicate
that the rice is caramelizing properly, when the smoke begins to smell like burnt
toast, turn the power off.
19. Place the seared leek very delicately on top of the rice, do not press any of the
ingredients into the rice or mix the rice anymore.
20. Cook the paella in the oven at 200 degrees celsius or 395 degrees fahrenheit for 15
minutes.
21. Drizzle truffle infused oil and serve.
Pork/chicken
and spring garlic
Serves 2

Ingredients

250g pork loin or chicken wings

1 clove of garlic
sprig of fresh rosemary, sage or thyme
80g chopped white onion
100g roughly chopped spring garlic (scallions)
100g wild mushrooms
80ml fresh tomato puree
¾ glass red wine
500ml beef or chicken broth
120g of rice, preferably use the bomba variety, if not
substitute it for any risotto rice
2 tsp pimenton dulce (sweet paprika)
0.5 tsp saffron powder
1 tsp salt
30ml extra virgin olive oil

Method

1. Dry rub your meat using 0.5 tsp of the salt and the sweet paprika,
shake well in a bag or in a bowl until mixed well. Set to one side.
2. Turn the paella pan onto a low/medium heat level.
3. Generously drizzle most of the olive oil into the pan saving a quarter
for later.
4. Add the whole garlic clove and the sprig of chosen herb until they
both turn a golden color, remove both ingredients from the pan
setting the garlic clove to one side for later.
5. Sear the meat for 2 minutes on each side and remove.
6. To begin the sofrito add a little more olive oil into the pan, place in
the chopped onions and fry them until golden, at the same time
finely mince the garlic clove to add it into the onions.
7. Once the onions and garlic have reached the desired caramelization
set them aside in a corner of the pan.
8. Place the spring garlic into the centre of the pan, add a drizzle of
olive oil and cook them until they reach a charred colour, 2 to 4
minutes cooking time.
9. At this stage mix all of the vegetables together in the pan and
continue cooking them until they are dark in colour, constantly move
your ingredients around to evenly distribute the heat.
10. Move all of the ingredients to the side of the pan, add a drop of olive
oil into the centre.
11. Place the wild mushrooms into the centre of the pan and cook
for 2 minutes.
12. Mix all of the ingredients together.
13. Deglaze the pan with the red wine, when the alcohol has evaporated add in the tomato
puree and allow the mixture to reduce until it reaches a jam like texture. 2 minutes.
14. In order to bloom your spices make a small well in the centre of the mixture, add in a tbsp
of the olive oil and place the saffron powder and remainder of sweet paprika into it, the spices
will begin bubbling when they have reached bubbling point in the centre incorporate them
into the sofrito.
15. At this stage add in all of the rice ensuring it is fully mixed into the sofrito, cook in the sauce
for 2 minutes.
16. Place the entirety of the meat broth into the pan, mix well and slowly so as not to lose any
from the sides, take the temperature up to a medium heat. Season to taste.
17. Begin stirring the mixture by making small circular motions across the circumference of the
pan, bringing it into the centre and picking up any bits that are stuck to the bottom. After four
minutes of constant stirring the mixture will become thick and gelatinous in texture, this
indicates that the starch has been successfully extracted, if the mixture has not reached this
thickness continue stirring it for another two minutes.
18. Remove the spoon, using the handles keep the pan firmly on the stove top and shake it
slowly, do this for 60 seconds until the mixture is evenly spread out across the pan.
19. In order to achieve the crispy layer of rice "socarrat" leave the pan on the stove on a
medium heat level, the smoke released from the centre of the pan will indicate that the rice is
caramelizing properly, when the smoke begins to smell like burnt toast, turn the power off.
20. Place the meat very delicately on top of the rice, do not press any of the ingredients into
the rice or mix the rice anymore.
21. Cook the paella in the oven at 200 degrees celsius or 395 degrees fahrenheit for 15
minutes.
22. Drizzle olive oil and serve.
 04
the pre-
desserts
Boozy 
Granny
Smith

Ingredients

350ml cold water

250g caster sugar
100ml gin
2 granny smith apples
2 whole limes

Method

1. Mix the water,sugar and the rinds of both

lime's together in a saucepan and bring
to the boil.
2. Allow the mixture to simmer on a low
heat for 10 minutes.
3. Remove from the heat and cool down
completely.
4. Once cooled add the gin and juice from
the lime's.
5. Peel, core and slice into 1cm wedges.
6. Place the apples into the syrup,
refrigerate and allow to marinate for 24
hours.
7. Serve on shaved ice and grate lime zest
to finish.
8. Let rest in fridge for 6 hours before
serving.
Margarita
Sorbet
The Ingredients
500ml cold water
300g caster sugar
4 whole lemons
4 whole lime's
200ml tequila

Method
1. Begin by shaving the rind from all of the lemons, use
a vegetable peeler.
2. Mix the water, sugar and lemon rind in a deep
saucepan.
3. Bring the mixture to the boil.
4. Simmer the mixture on a low heat for 10/15 minutes.
5. Remove from the heat and strain the liquid.
6. Allow the mixture to cool to room temperature.
7. Add the tequila.
8. Freeze the mixture as it is for 12/15 hours.
9. Remove the mixture from the freezer allowing it to
soften slightly but not melt.
10. In sections place parts of the mixture into a smoothie
machine.
11. Blitz the mixture until it turns white in colour and
creamy in texture.
12. Place all of the mixture into a deep tupperware box.
13. Grate all of the lime zest into the sorbet and mix well
14. Freeze for a further 12 hours.
15. Scoop, grate lime zest on top and serve.
Sangria
Marinated
Watermelon
Quantity will depend on watermelon size

The Ingredients:
500 ml wine (red or white).
150 ml brandi.
150 ml orange juice.
50 ml lemon juice.
1/2 tbl spoon sugar.
1 cinnamon stick.
2 garlic cloves.
200g of seedless watermelon.

Preparation (24 hours in advance)

Mix all of the ingredientes, except for the

watermelon, in a large bowl or pitcher and
let sit in the fridge until cold. We
recommend that the sangria is made the
day before to assure its as cold as possible
but it's not entirely necessary.

Method for the watermelon:

1. Cut seedless watermelon into cubes or

any other desired shape and place into
an airtight container
2. Cover the watermelon with the
homemade sangria and place into the
fridge for a minimum of 4 hours to a
maximum of 6 hours.
3. Gently take the water melon pieces out
of the sangria, let drip and place neatly
over crushed ice
4. Using a microplane or a fine grater,
grate fresh lime zest on top of each
watermelon piece.
 05
the
desserts
Salted chocolate mousse
Ingredients
1 liter whipping cream (divided in two: 750g  and 250g)
1/4 of a tablespoon of regular salt.

chocolate
200g of 75% dark
Sea salt flakes
Extra virgin olive oil (optional)

Method

1. Chop the chocolate into small pieces and place in a bowl.

2. In a saucepan, mix the table salt and the 250g of cream and bring that almost to a boil and pour
over the chocolate without stirring. 
3. In a large bowl start beating the cream, until the cream starting to thicken and form slight peaks,
place in a fridge and keep cold. 
4. Stir the chocolate and cream together until completely smooth. 
5. Using a rubber spatula fold in ¼ of the whipped cream into the chocolate mixture until no streaks
are left. 
6. Using a rubber spatula fold in the above mixture into the remaining whipped cream until no streaks
are left.
7. Keep chocolate mousse in a airtight container in the fridge until ready to serve. 

Serving

In the desired serving dish, place two spoonfuls of the chocolate mouse, drizzle a little bit of olive
oil and finish with sea salt flakes. Finish it by garnishing it with any chopped candid nuts of your
choice.
Crema
catalana

Ingredients
550g whole milk 
1 cinnamon stick
1 lemon 
½ lemon rind, peeled
½ orange rind, peeled
54g egg yolks (2 egg yolks).
50g sugar 
25g cornstarch 
Flake or Maldon salt

Method

1. In a sauce pan place milk, cinnamon, orange and lemon

rind and infuse for 20 minutes at medium high heat,
making sure the bottom of the pan does not stick.
2. In a large bowl whisk together egg yolks, sugar and
corn-starch until they are pale yellow and airy.
3. Remove skins and cinnamon stick from milk and slowly
add half the infused milk to the egg yolks while whisking,
once well mixed add the rest of the milk and mix.
4. Pour mixtures back into sauce pan over medium high
heat and using a rubber spatula stir until mixtures starts
to thicken and covers back of spatula.
5. Remove from heat and pour into desired serving dishes.
Let cool at room temperature then place info fridge until
fully set.
 THE PAELLA CLUB
A PLACE OF CULINARY
EXPLORATION

Born with the idea of providing people with the opportunity to learn, cook,
laugh, and meet individuals from around the world who share a common
passion for gastronomy, The Paella Club offers different culinary experiences,
all of which are truly hands-on cooking workshops.

By operating under the principles of the slow food movement, we strive to

provide the highest quality experience that sources goods from local actors in
order to help preserve and share Spanish culture and tradition, all the while
maintaining a environmentally conscious approach.  

We strive to minimize any food waste by donating any leftover goods to

neighborhood food pantries and in-need populations, and regularly partner
with local NGOs to host fundraising events.

All of our experiences use locally sourced ingredients in order to provide a

true farm-to-table experience that celebrates the not only the local culture
and environment but, most importantly, the people involved in it.

[email protected]

+34 682 080 801

+34 672 272 276

@thepaellaclub
www.thepaellaclub.com