This year, celebrate Friendsgiving Lanyap Cookery style! Invite some friends over (duh) and go with us on a little trip to Spain. We will learn about (and drink) Spanish wines, make a Spanish-style meat and cheese plate, and make shrimp paella.

You will need a paella pan for this class. Scroll down or click here to read Chef Sharp’s advice for buying a paella pan and to see some options that you can easily order online!

What are we making in this virtual cooking class?

• Shrimp Paella

  • There will be a vegetarian option for anyone that doesn’t eat shrimp!

• Spanish-style meat & cheese plate

When is this virtual cooking class?

Date: Sunday, November 20th

Start Time: 6pm Eastern/3pm Pacific

Price: $30/household

Platform: Zoom

Paella Pan Buying Guide

When buying a paella pan, bigger is better.

While you can fill the pan to make more servings, paella is all about the crusty bottom layer. So a thinner layer of paella is better. That is why chef Sharp suggests a different ‘serving size’ than manufacturers do for paella pans.

You also need to consider your burner size. While you probably don't have a single burner large enough for these large pans, get a pan that will cover multiple burners. This is why bigger is better, don't get stuck in the middle

There are plenty of paella pans out there. Here are some recommendations. Please note that the pans come in multiple sizes, so pick a size from the chart above that corresponds with how many people you will be making paella for on Friendsgiving!

• Garcima 16” pan

  • Carbon Steel. Made in Spain. Good value, not too expensive.

• Matfer Bourgeat 15 3/4"

  • Black Carbon Steel. The handles go up instead of out. This is on the pricier side, but it is made of thicker steel for more even heat distribution. Which would definitely come in handy if you every decide to make paella on the grill!

• Machika Enameled Steel Skillet 17”

  • This is the most budget friendly option. Enameled steel skillet, and a variety of sizes, including 15”, 17” and 18”.

• If you want to buy one in person, or if you didn’t allow enough time for one of the above options to ship, check out World Market, Sur La Tabla, Willians Sonoma, or your favorite local store.

Equipment Needed:

• Paella Pan (see above buying guide)

• Other equipment coming in early November!

• Knife

• Cutting Board

• Wooden spoon

• Sauce pan (for frying Marcona almonds)

Ingredients:

• Rioja Crianza or Reserva

• Albarino or Verdejo

• Manchego

• Capricho de cabra

  • You can find it at Whole Foods and cheese shops. If you can’t find it, any good goat cheese will work.

• Chorizo (Spanish dry)

• Membrillo (quince paste)

• Good bread or crackers

• Marcona almonds

• Olive oil

• Rosemary

• Smoked paprika

• Regular paprika

• Kosher Salt

• Onion

• Red bell pepper

• Garlic

• Tomato paste

• Saffron

• Shrimp (16/20 or 21/25 count)

  • Chef Sharp prefers head on shrimp

• Arroz bomba

• Stock

  • If you want to make your own shrimp stock, you will need:

    • shrimp shells, onion, garlic, white wine, bay leaves, tomato paste

• Parsley

• Lemon