Organisation, preparation and finalisation of the most popular Mediterranean paellas
In this online course Kike Martí shows how to make paella. The popularity of this dish has meant that, nowadays, it has expanded with a large number of variants adapted to a multitude of ingredients and is therefore one of the most representative dishes of Spanish gastronomy on an international level.
If we talk about paella, the master rice cook will guide us when selecting the variety of grain, the utensils and even the best type of fire to make rice at home and at a professional level.
You will also learn how to organise a batch of rice in a restaurant and how to adapt it to your needs or what type of paella to choose to make at home.
Kike Martí will teach you how to make three concepts of rice dishes, gastronomic rice, prepared in an iron casserole and finished in a charcoal oven. A large-volume paella for restaurants or events made on a gas cooker and finally, a rice dish at home, in this case creamy lobster rice.
Among the recipes included in this course we cannot forget the 4 top Mediterranean rice dishes that will pleasantly surprise your guests or friends and family. You will receive tips and tricks from this master rice cook to make from start to finish the black paella, the vegetable paella and even the emblematic Valencian paella.
Course curriculum
Course Content
What you'll learn
Learn how to choose the best grain, type of fire and most suitable heat application.
In this online course, you will learn with the Rice Teacher of the Spanish Professional Cooking Team (Selección Española de Cocina Profesional). You will learn about the best grain of rice for each type of paella, what type of heat is more suitable for the different elaborations that you will be shown. Also, you will learn 7 recipes, from a gastronomic rice dish or large paella to a homemade rice dish, and all this without leaving aside classic paellas or dry rice dishes.
In addition, the rice teacher Kike Martí will reveal the secrets for the organisation of a shipment of rice in a restaurant, what can be ready in advance and how it should be done. He will explain what the broths/fumets, stews and toppings are.
Who is it for?
This course is thought for cooks and different professionals from the restaurants industry willing to implement or improve their rice dishes by adjusting a series of factors depending on the type of business. Likewise, it is thought for cooking lovers who want to discover the secrets to cook a good paella.
What you’ll need
- Gas or induction stoves
- Paella pans
- Gas or wood oven
- Ladles of 250 ml
- Saucepan for the cooking of broths and fumets
- Cast iron pan
- Cutting board
Kike Martí was born in Valencia, a city characterised for having one of our most outstanding dishes in the Spanish gastronomy, the Paella.
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
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Ratings and Reviews
Jack Rogers
The content and chef are both great. But the production, specifically the subtitles, are terrible. I know this is a Spanish culinary site, with all videos in Spanish. But you are still charging anglophones a full subscription, so the subtitles NEED to at least make SENSE. Being in the industry myself, a lot of the basics of these courses are common sense and well versed, and so unless you have professional language translators accurately translate the detailed description, the nuance is lost, and so is learning that 'extra' 20% of knowledge, which is what I was hoping for from all these courses. Really disappointing that you put this out, full price, as an "English" course.
Very good course, complete, you can see the passion of the Chef.