The Best Paella chef in the world for 2018-2019 is giving Paella cooking class. Chef Raul and Jordi, of the most famous Paella restaurant BON AIRE in EL PALMAR, Valencia, is now offering a unique culinary experience.
Hands on paella workshop under the supervision of Raul / Jordi that will teach you all the little secret how to make an authentic Paella Valenciana!
In his own restaurant, and his own kitchen,
THE BEST CHEF IN THE WORLD will guide you, step by step to prepare the BEST Paella ever!
After Lunch we will enjoy a traditional boat ride in the Albufera Lagoon in a typical fisherman boat.
This activity is only for small groups, up to 8 participants only each time, so you can know the chef and ask all you need and want to know..
we will show you the True Essence of Paella.
We have 2 option of transportation:
1. we will pick you up at 11:30 from the old city center - Plaza de ayuntamiento.
2. with the public transportation line number 25 heading to EL PALMAR. We will advice you the place and time where you need to take the bus in order to be there on time.
we will give you a welcome drinks and aparatives.
The duration of the paella workshop is about 3 hours. including time for lunch. apart of that there will be a boat ride in the lagoon - no extra charge! so total time will be around 4 to 4.5 hours.
After the Paella is ready we will eat it with 2 traditional valencian first course, drinks are available, and dessert and coffee o tea..
when lunch is over, we will take a typical fisherman boat to enjoy the the lagoon.
transport included - we will pick you up from the center of Valencia. welcome coffee , beer, wine, juice, cava and aperative will wait for you on arrival. paella valenciana with chicken and rabbit and snails - 1 big paella for 3 o 4 people2 entries per person.wine, beer, juice - will be served during lunch time. up to 2 glasse per person. water are free!2 type of dessert + coffee o tea. typical boat ride in the lagoon for about 35 min. diploma at the end of the workshop.English, French, Spanish, Valencian.