Paella Valenciana with Mike Diago, The Musical Ingredient
- 37b north front street, kingston, ny 12401
Paella is a Valencian word derived from the Old French word for pan. While the dish has ancient roots, its contemporary form originated in the mid 1800’s around the East coast of Spain near Valencia. Many outsiders mistakenly view paella as the national dish of Spain, while most Spaniards consider it to be a regional Valencian dish.
In this workshop, we’ll make a traditional Paella Valenciana with rabbit, chicken and lima beans. Students will walk away with a secure knowledge of the essential and optional ingredients and processes that go into Paella, along with an awareness of common mistakes to avoid. Experience the casual spirit that goes along with cooking this unique dish while nibbling on Spanish cured hams and tapas including tortilla de patatas and pan con tomate, while sipping wine and listening to curated music from Spain.
$95 per student includes 3hr workshop and recipes PLUS eat-what-you-make!
845 514 2300 to book or click the link to purchase tickets now.
ABOUT THE CHEF
Mike Diago writes about food and food experiences for regional outlets like Hudson Valley Magazine and his food and music pairing blog/journal, ‘The Musical Ingredient.’ Mike lived in Barcelona, Spain during part of his upbringing and learned to make Paella from family there at an early age. The dish has been an almost weekly household ritual ever since. His passion for Spanish culture also led him to explore the Flamenco music of southern Spain’s Gitanos. He spent five years studying Flamenco guitar with masters in Sevilla and NYC and can be heard performing around the Hudson Valley region.
photo credit: ID 110066871 © Juan Moyano | Dreamstime.com