Southwestern cooking school classes foods market

In the Southwestern part of Spain lives the Iberico pig, a descendant of the wild boar. It is responsible for the unsurpassed taste and quality of this traditional dry cured sausage. Great for slicing and serving with bread and cheese.

Bomba is the supreme strain of rice in all of Spain. Bomba absorbs three times its volume in broth (rather than the normal two), yet the grains remain firm and delicious. For the perfect paella, there is no substitute.

For thousands of years, flor de sal has been hand harvested from the salt flats near the Bay of Cádiz. Considered to be one of the highest quality sea salts in the world, light and fluffy flor de sal is an essential spice in the kitchens of chefs across both Spain and the globe.

Sherry vinegars (and wines) are aged in the traditional 'solera' process, where the newest vinegar has its own cask, and is slowly blended with more venerable vinegars in different barrels every year. The result is a perfectly balanced, delicious reserva vinegar.

It is the traditional steel paella pan used by Spaniards for centuries. The pan bottom is dimpled in order to spread heat evenly. You can use this paella pan either in the oven, on top of the stove, or on an outdoor grill. As you use your steel paella pan it will become seasoned: changing color and absorbing more flavors as you continue to cook with it. After each use, treat the pan as you would any steel or cast iron pan: wash it by hand, then season it with a light film of oil to retard rust. Should any rust appear, merely wipe it off. These paella pans are made by a family in Valencia with over 50 years of experience in producing the finest cookware for paella.
Seasoning tip: If you coat the pan with olive oil and place it in a 350 F oven for two hours the process will help prevent rust. Safe for use with induction cooktops.