Valencia, Spain Photo Gallery

The local market.

Anyone want some rabbit? We used some in our paella.

These were huge pieces of meat.

There were many seafood items here that we had not seen in other markets.

Here's a few more.

I really don't know what this was, maybe a goat head?

This is where we went to cooking school.

It was nicely set up with chips, breadsticks, Prosciutto, and sangria for us to nibble on while we cooked.

I'm mixing up the batter for our sponge cake.

Brian is pouring the batter into the baking pan.

Brian is sprinkling cinnamon and sugar on the batter using the same technique as the chef.

We are here to learn how to make paella. First we cook the chicken.

The beans we used in the paella.

Some of the beans we snapped and some we shelled out. It reminded me of summer days back home.

Here are the spices and tomato sauce that we used in the paella.

We've cooked the chicken , moved it to the cooler edges, and now we have added the beans.

Doug's turn to stir the vegetables.

The cooked beans and chicken have both been moved to the edges and we add the tomato sauce.

I'm helping to stir the sauce while it cooks down.

It's a team effort. The paella pan had 3 different burners in rings to control the temperature.

Brian with Chef Louis.

Chef Louis with assistant Natalia explains how to make a Spanish omelette.

Brian and I with the paella that's ready to eat.

Our whole class with the finished products.

Our chicken paella!

The baked sponge cake.

The Spanish omelette that Brian got to flip.

My portion of the Spanish omelette, which was very yummy!

My portion of the chicken paella. It was delicious!