Did you know that the first version of Paella was made with snail and rabbit? Today, many Paellas include multiple types of meat varying from poultry to seafood, sautéed with rice, broth, a tomato blend, and saffron which gives the dish its rich, signature yellow color. Paella has been one of Spain’s staple dishes dating back to the 1800s, originating in Valenica, Spain. Paelle is an Old French word meaning ‘pan,’ which makes sense because when cooking Paella, every ingredient combines together in one giant, shallow pan. This past Friday, Young Chef’s Academy not only fed our minds with the history of Paella, but our bellies as well. Ten members of our community joined the team of chefs at Young Chef’s Academy to make one giant Paella. Guest Chef Gonzalo greeted us with his expertise on Paella and showed us the secrets of cooking up this hearty dish. Students helped prep vegetables such as onions, garlic, peppers, and tomatoes as Chef Gonzalo seasoned and sautéed chicken, pork and shrimp. Not only did our community chefs get a taste of Paella, but Chef Gonzalo also showed us how to make patatas (a potato soufflé) with a homemade aioli. The aromas that filled the kitchen along with the lingering tomato taste left on my tongue convinced me that I had spent the last three hours in a quaint little home kitchen in Spain. Who knew I could find a serving of Spain in the Stone Oak area? Craving to learn something new in the kitchen? NEISD Community Education teams up with Young Chef’s Academy every semester to bring yummy, innovative classes to our community. If you are interested in taking a class like this one, visit NEISD’s Community Ed registration site and enroll now.
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AuthorNEISD Community Education Archives
August 2017
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