Paellas, or rice dishes, are a real cornerstone of Catalan cuisine. We have lots of varieties, from arròs caldós (soupy rice) made in a casserole to arròs sec (dry rice) made in a wide paella (pan). In this class we’ll make arròs mixta (mixed rice), which is a dry rice made in a wide paella and is called mixta because it uses seafood and meat, which gives it an extraordinary mix of flavors. We will also cook 2 other market seasonal tapa dishes in this class that will nicely pair with the main dish. Typical dishes that I teach in this class include: roasted artichokes with shrimps, peas with jabugo, salted cod fish and chickpeas topped with grilled allioli, mussels with rosemary, escalivada (grilled peppers, eggplants, tomatoes and garlic)…