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El Sabor de España: PAELLA Cooking Workshop

REGISTRATION IS CLOSED

El Instituto Cervantes ha organizado un taller de cocina española, para todos aquellos que quieran aprender los secretos de una buena Paella.

Intentaremos usar solo ingredientes locales para ser capaces de repetir lo aprendido en casa.

Pero sobre todo descubriremos una forma de cocinar unicamente española, de la mano de nuestro chef andaluz Antonio Luna, para luego comernos lo cocinado.

El taller durará 2 horas con un precio de $20 por persona y tendrá lugar en las cocinas del National Hispanic Cultural Center. Las entradas están limitadas, por favor regístrense antes del 17 de Abril en el[masked]-4777.

 

 

 

 

 

 

Do you picture yourself cooking Paella? If you always wanted to know the secrets of making real Spanish rice, you will now have the opportunity.

We’ll meet chef Antonio Luna who was born and raised in Seville, Andalucía, inside the kitchens of the National Hispanic Cultural Center. All the necessary ingredients will be provided. We want to learn new cooking skills that you can practice at home, and that’s why we will only use local products. But not everything will be about learning ancient Iberian kitchen secrets. After we cook an amazing Paella, we will sit down and savor all of its flavors.

The entrance fee is only $20. Please register at[masked] by April 17. This master cooking class will be 2 hours long.

Stay hungry, stay foolish, stay Spanish.

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  • Diana K

    ¡Estaba fantástico! Quiero Mas. Abrazos de Diana

    April 20, 2013

  • Barbara F.

    Sabroso! Fabuloso! Antonio es Muy bueno enseignarnos. Gracias

    April 19, 2013

  • Fran Ahern S.

    Sorry I have to usher at NHCC!

    April 18, 2013

  • Jill O.

    Conflicto este tiempo -- nos vemos en el mes que viene!

    April 17, 2013

  • Rosa Linda R.

    Me alegro que puedo ir con mi amiga visitando de Mexico, Anabel. Hablo con Mimi en El Instituto Cervantes porque yo no puedo comer camarones. Decidieron que van a cocinar una Paella vegeterian tambien.

    1 · April 16, 2013

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