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DTSTART;TZID=Europe/Paris:20250904T193000
DTEND;TZID=Europe/Paris:20250904T220000
DTSTAMP:20260716T063713
CREATED:20190416T102115Z
LAST-MODIFIED:20250902T143715Z
UID:58207-1757014200-1757023200@apuntococina.com
SUMMARY:Curso de tartares\, ceviches y carpaccios  4/9/25
DESCRIPTION:Curso de tartares\, ceviches y carpaccios \nLa carne cruda no es moda de hace pocos días. Cuando pensamos en cómo los primeros habitantes podían alimentarse\, no es descabellado pensar que alguna carne cruda debieron degustar. Es como si lo llevásemos en nuestro ADN\, ese gusto por lo que no ha sido tocado por el fuego. \nDesde carnes\, en carpaccio hasta pescados en ceviche\, o sashimi\, hay quienes sienten una profunda inclinación a los crudos. Bien preparados y limpios\, son de gran satisfacción. \nHay quienes prefieren\, en cambio\, cocinar a altas temperaturas\, por aquello del cuidado del producto y la eliminación de cualquier tipo de mal. \nTomando en cuenta que la preparación de los crudos es todo un delicioso arte\, por muy sencillo que parezca\, mostraremos en el curso la distintas técnicas. \n¿QUÉ PREPARAREMOS? \nSteak Tartar\nCeviche de salmón\, naranja y cítricos\nTiradito de corvina frito al revés con aceite de especias\, ajetes tiernos y ali-oli de cilantro\nVitello tonnato ( carpaccio de ternera con salsa de atún y mayonesa )\nCarpaccio osmotizado de frutas de temporada\n  \n \n  \nPara cocinar no siempre necesitas fuego! De hecho\, cocinando en crudo se pueden hacer platos muy sabrosos y sin que las verduras sean las protagonistas. \n  \nEste curso de ceviches\, carpaccios y tartares está pensado para los días más calurosos de verano o para quién no quiera encender el horno. \nPlatos típicos de Perú que no puedes perderte \n 
URL:https://apuntococina.com/cursodecocina/curso-de-tartares-ceviches-y-carpaccios/
LOCATION:madrid
CATEGORIES:Cursos cocina del mundo
ATTACH;FMTTYPE=image/jpeg:https://apuntococina.com/wp-content/uploads/2019/04/Curso-de-cocina-peruana.jpg
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DTSTART;TZID=Europe/Paris:20250918T193000
DTEND;TZID=Europe/Paris:20250918T220000
DTSTAMP:20260716T063713
CREATED:20190415T154727Z
LAST-MODIFIED:20250916T170545Z
UID:57955-1758223800-1758232800@apuntococina.com
SUMMARY:Curso de cocina: pescados y mariscos 18/09/2025
DESCRIPTION:Curso de cocina: pescados y mariscos en A Punto\, escuela de cocina. \n  \n¿Qué prepararemos? \nBACALAO AL PIL PIL  \nCEVICHE DE PESCADO CON SU LECHE DE TIGRE  Y CHIPS DE PLÁTANO MACHO \nMEJILLONES AL VAPOR Y SU VERSIÓN CON CURRY VERDE \nMERLUZA EN SALSA VERDE \n  \nA continuación\, os dejamos este vídeo para preparar deliciosos mejillones en escabeche: \n  \n¿Cómo preparar mejillones en escabeche? \n \n  \n 
URL:https://apuntococina.com/cursodecocina/curso-de-cocina-pescados-y-mariscos/
LOCATION:madrid
CATEGORIES:Cursos de cocina tradicional
ATTACH;FMTTYPE=image/jpeg:https://apuntococina.com/wp-content/uploads/2019/04/pescados.jpg
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BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20250919T120000
DTEND;TZID=Europe/Paris:20250919T143000
DTSTAMP:20260716T063713
CREATED:20201016T174432Z
LAST-MODIFIED:20250904T091221Z
UID:70705-1758283200-1758292200@apuntococina.com
SUMMARY:Paella and tapas class 19/9/25
DESCRIPTION:Join our paella and tapas class in Madrid and prepare with us \n\n\nThe stocks: the most important part of our paella\n\n\nSeafood paella\n\n\nMeat paella\n\n\nVegetables paella\n\n\nAlioli\n\n\nPatatas bravas\n\n\nDessert: our typical torrijas ( sort of frech toast)\n\n\nFree home made sangría\n\n\n\nDiscover Authentic Spanish Cuisine with a Paella and Tapas Class in Madrid\nIf you’re planning a trip to Spain and are passionate about food\, there is no better way to immerse yourself in the country’s rich culinary traditions than by joining a paella and tapas class in Madrid. This unique experience allows travelers and food enthusiasts to explore the heart of Spanish cuisine while gaining hands-on cooking skills. Whether you’re a novice in the kitchen or an experienced home chef\, a Spanish cooking class in Madrid offers something for everyone. \nIn this article\, we will guide you through what to expect from a paella and tapas class in Madrid\, highlight the cultural significance of these dishes\, and delve into the delicious details of both seafood and meat paella—two iconic versions of Spain’s most celebrated dish. \nWhy Take a Spanish Cooking Class in Madrid?\nMadrid\, Spain’s vibrant capital\, is not only a political and cultural hub but also a gastronomic hotspot. Unlike coastal cities that focus on regional specialties\, Madrid offers a blend of flavors from all over Spain. This makes it an ideal location to explore traditional Spanish dishes like paella and tapas\, especially in an interactive\, educational setting. \nA Spanish cooking class in Madrid is more than just a culinary activity; it is a cultural journey. Participants not only learn how to prepare famous Spanish dishes\, but also gain insight into the history\, ingredients\, and techniques that define Spanish cuisine. These classes are typically led by professional chefs or culinary experts who share local tips and secrets passed down through generations. \n  \n \nWhat to Expect in a Paella and Tapas Class in Madrid\nWhen you book a paella and tapas class in Madrid\, you can expect a well-rounded culinary experience. We are waiting for you at our school located in the very centre of Chueca district.  the class typically moves to a kitchen studio or cooking school where the hands-on portion begins. Under the guidance of an instructor\, you’ll prepare a variety of traditional tapas\, such as: \nOnce the tapas are prepared and tasted\, the highlight of the experience begins—the making of authentic paella. Depending on the class\, you may prepare seafood paella\, meat paella\, or a mixta paella\, which combines both. \nThe Essence of Spanish Paella\nOriginating from Valencia\, paella is a rice-based dish that has evolved into various regional versions across Spain. While traditionally cooked over an open fire in a wide\, shallow pan\, modern techniques have adapted to kitchens worldwide. \nIn a paella and tapas class in Madrid\, you’ll learn to make this dish from scratch\, using high-quality Spanish ingredients such as: \n\nBomba rice – a short-grain variety ideal for absorbing broth and flavor.\nSaffron – an essential spice that gives paella its golden color and earthy aroma.\nPimentón (smoked paprika) – adds depth and smokiness.\nExtra virgin olive oil – foundational to Spanish cooking.\n\nLet’s take a closer look at the two most popular versions of paella that you’ll likely encounter in your Spanish cooking class in Madrid. \nSeafood Paella: A Taste of the Mediterranean\nSeafood paella\, known as paella de mariscos\, is a beloved variant that celebrates Spain’s coastal bounty. It features an array of fresh seafood\, and is especially popular during the warmer months. \nIngredients Commonly Used in Seafood Paella\n\nTiger prawns or king prawns\nCalamari or squid rings\nMussels\nClams\nFish fillets (such as monkfish or hake)\nFish stock or fumet – enhances the seafood flavor\nGarlic\, onions\, tomatoes\, and bell peppers\n\nCooking Method\nIn a Spanish cooking class in Madrid\, you’ll begin by sautéing garlic and onions in olive oil\, followed by adding chopped tomatoes and peppers. Once the sofrito (flavor base) is ready\, the seafood is lightly seared before adding the rice and ladling in hot fish stock. Saffron and paprika are stirred in\, and the paella is cooked uncovered until the rice is tender and a crispy layer forms at the bottom of the pan—this is the socarrat\, considered a delicacy. \nFlavor Profile\nSeafood paella is known for its light\, briny flavor and delicate balance of oceanic notes. The dish is often finished with a squeeze of lemon and a sprinkle of fresh parsley\, enhancing its freshness and visual appeal. \nMeat Paella: Hearty and Satisfying\nMeat paella\, or paella de carne\, is a robust and satisfying dish\, ideal for meat lovers. While it may not be as internationally known as its seafood counterpart\, it holds a special place in traditional Spanish cuisine\, particularly in inland regions like Madrid. \nCommon Ingredients\n\nChicken thighs or drumsticks\nRabbit (a traditional choice in Valencia)\nPork ribs or chorizo (depending on the variation)\nGreen beans or artichokes\nGarlic\, onions\, and tomatoes\nChicken or vegetable broth\n\nCooking Process\nIn your paella and tapas class in Madrid\, you’ll learn how to brown the meats first to develop rich\, deep flavors. The vegetables are added next\, followed by the sofrito. Once the base is ready\, rice and broth are introduced\, and the dish is left to cook slowly\, allowing the flavors to meld beautifully. \nTaste and Texture\nMeat paella has a savory\, earthy flavor\, with tender meat pieces and perfectly seasoned rice. The optional use of chorizo introduces a smoky\, spicy element\, making the dish even more complex and satisfying. \nThe Cultural Significance of Tapas\nIn addition to paella\, no Spanish cooking class in Madrid would be complete without exploring tapas\, Spain’s iconic small plates. These dishes are more than just appetizers; they represent a way of life. The tradition of sharing tapas promotes social interaction and community—whether you’re enjoying them at a local tavern or preparing them yourself in a cooking class. \nTapas vary by region and can be hot or cold\, simple or elaborate. During your cooking class\, you may learn to make: \n\nGazpacho or salmorejo – chilled tomato-based soups\nBoquerones en vinagre – white anchovies marinated in vinegar\nCroquetas de jamón – creamy ham croquettes\n\nThese tapas\, along with your freshly prepared paella\, form a complete and satisfying Spanish meal. \nWho Can Join a Paella and Tapas Class in Madrid?\nA Spanish cooking class in Madrid is suitable for all skill levels and age groups. Our paella and tapas class accommodate solo travelers\, couples\, families\, and corporate groups. English-speaking instructors ensure that international guests can follow along easily\, and the hands-on format makes learning engaging and fun. \nSome classes also offer wine pairings\, dessert preparation\, or even flamenco entertainment to enrich the culinary experience. \n  \nFinal Thoughts\nA paella and tapas class in Madrid is one of the most enriching ways to experience Spanish culture. Whether you’re mastering the art of seafood paella with its tender mussels and prawns\, or crafting a savory meat paella with chicken and chorizo\, the process is as rewarding as the result. \nBy participating in a Spanish cooking class in Madrid\, you not only savor authentic flavors but also take home skills and memories that will last a lifetime. This culinary journey offers a deeper connection to Spain’s heritage\, and a delicious way to celebrate it. \n 
URL:https://apuntococina.com/cursodecocina/paella-and-tapas-class/
LOCATION:A Punto CHUECA\, Calle Farmacia 6\, Madrid\, 28004
CATEGORIES:Spanish cooking classes
ATTACH;FMTTYPE=image/jpeg:https://apuntococina.com/wp-content/uploads/2019/04/paella-de-presa-y-costillas-de-cerdo-1.jpg
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