Way back at the beginning of December, Living Social had a deal for a cooking class at The Wine Artist.
I saw it. Thought about it. Decided it would be more fun with a friend. Realized I couldn’t come up with someone I would want to cook with because that has always been such a special thing for me. I cooked for Kaima. I cooked with O.D. Churroman. I cooked alone. That was it.
So I got on with my day.
Two hours later, my salsa dancing friend (Donna Martinez – whose has one of those names that you have to say her full name… and in quite the nasal tone) sent me an email asking if I would be interested in taking a cooking class with her because Living Social had a great deal. Since I already knew I had wanted to do it, I decided to just go for it. We bought it, booked it for January, and spent the next few weeks talking about how excited we were.
On the day of our class, Donna Martinez updated her Facebook status talking about how excited she was for her cooking class and proceeded to enjoy the ensuing commentary of how amazing she was and how she MUST cook for everyone. It seemed, Donna Martinez forgot to mention that I would be joining her. Of course, that worked to my advantage because then I would not have anyone demanding I cook for them, especially since none of them know that I only cook for special people.
Because Donna’s heritage is Mexican and and I’m Cuban, we decided to take the “Taste of Spain” class where we would learn to make:
Spinach & Cheese Empanadas
The Wine Artist is a winery in Lake Forest. (Who knew that Lake Forest had one?) It is a charming little place where they make and bottle their own wine. They even have Wine Bottling Events where you can design your own label, pick your own wine, cork it, slap the label on, and take it home.
It is SO. COOL.
Plus, they have all kinds of cooking classes and there is wine with every class. Yes, you read that correctly. Wine with every class.
I am not the biggest wine drinker, but some of these wines were DELICIOUS!! And I am in love with the idea of creating my own labels.
The first thing the chef/teacher/owner (MJ Hong) did was ask “Red or White?” and pour us all a glass. She explained that she likes to keep the classes between 8-10 people so that the intimate and dinner party feeling isn’t lost. Besides, if you have as much fun as we did with total strangers, how much more fun could be had with a handful of your closest friends?
Everyone got a station and a job. Not that we were assigned jobs it went more like:
“I’ll chop the bell peppers!”
“I’ll cut the fruit**!”
“I’ll handle the cucumber***!” (yes, of course that was Donna)
Once the sangria was …
Once the fruit was chopped and in a pitcher soaking up the wine and other alcohols and the gazpacho was chilling, it was time for the empanadas.
MJ explained that a ruler and a pie cutter were the easiest way to cut the dough into a good size for empanadas. She suggested we do triangles because it was easier and didn’t waste any dough, but that if we were going to make more than one kind of empanada (e.g. spinach and cheese, meat, mushrooms) that having one kind as a triangle and another as a half moon would be an easy way to distiguish the two.
Now that the empanadas were baking, we set down to “work” on the paella****.
And while our paella was cooking, we enjoyed our fresh-out-of-the-oven spinach & cheese empanadas and our gazpacho.
Did you know gazpacho can be served with tortilla chips?
I didn’t, but Kevin did.
Just about the easiest thing ever to make.
- 1/2 cup of Olive Oil
- 4 oz of Boneless Chicken – cubed into small pieces
- 1 Large Onion – finely chopped
- 4 oz Chorizo Sausage – crumbled and with the casing removed (or you could go with Traditional Spanish Chorizo and not crumble it)
- 5 cloves of Garlic (although, we used 10 because I like garlic) – minced
- 2 Bell Peppers (red or green) – cut into thin strips
- 3 Tomatoes – seeded and chopped (you could cheat and use canned diced tomatoes if you wanted)
- 4 cups of Chicken Broth
- 1/4 teaspoon of Saffron
- 2 cups MEDIUM grain rice (uncooked)
- 1/2 teaspoon of Turmeric
- 1/2 teaspoon of Paprika
- 1/2 teaspoon of Dried Oregano
- Salt & Pepper – as little or as much as you want
- 8 oz of Uncooked Shrimp – peeled and deveined (or keep the ends on if you want, but peel them for sure)
- 1/2 lb of Mussels – cleaned and debearded (or buy them cleaned and open already to save yourself time)
- Chopped Parsley – for garnish
- Lemon Wedges – to serve
Contrary to what you may be thinking, you DO NOT need a paella pan.
Does it make it easier? Maybe a little.
Does it look cooler? Sure.
You can make it in a frying pan, just remember that wider is better than deeper. 😉
You want a shallow-ish pan otherwise your rice won’t cook all the way through.
However, if you feel like you really want the Paella Pan in order to score “Cool Points” then don’t worry about spending hundreds of dollars on one. You can find a great pan at Target.com for around $30. OR, if you’re already going to special order the Spanish Chorizo, you could order the exact size paella pan you want from LaTienda.com.
So, how do you make paella?
Heat the oil in the pan.
Brown the chicken.
Add the chorizo and onions. Cook for 5 more minutes.
Add the garlic, bell peppers, annd tomatoes. Stir fry for a few more minutes.
Heat the chicken broth in a sauce pan and, once heated, add the saffron. (This way, the saffron will color everything a bit more evenly.)
Stir the rice in to the paella pan and sauté for 5 more minutes.
Pour in the broth.
Add turmeric, paprika, oregano, salt, and pepper to suite your taste buds.
Add the shrimp on top.
Add the mussels on top.
Make sure just a bit of broth from the paella gets into the shell so the actual mussel cooks, but it still should be sitting on top of the paella, not drowning in it – you don’t want to take too much of the broth away from the rice.
Simmer for about 15-20 minutes.
(Until the liquid has been absorbed and the rice is tender.)
The bottom will burn a little. That is the best part. It does not mean you failed.
Top with parsley.
Garnish with lemon wedges.
*My fascination with paella first occured when I saw a Pinky and the Brain episode where Brain says, “Pinky, are you thinking what I’m thinking?”
And Pinky replies, “I think so, Brain, but how are we going to get the Spice Girls into the paella?”
**Fruit for the sangria.
***Cucumber for the gazpacho.
****Up until recently, no one could get me to eat anything that came out of the ocean. Up until the night we made paella, I had never had mussel before. Luckily, I’m not allergic. Oh, and I eat seafood now. 🙂