Journey to Valencia in this hands-on class where you will make a traditional Spanish Paella loaded with shrimp, shellfish, and chorizo sausage. Join food writer and chef-instructor Shawnie Kelley as she guides you through the technique for making the smoky sofrito and layering the proteins,
DurationJourney to Valencia in this hands-on class where you will make a traditional Spanish Paella loaded with shrimp, shellfish, and chorizo sausage. Join food writer and chef-instructor Shawnie Kelley as she guides you through the technique for making the smoky sofrito and layering the proteins, vegetables, and stock.
Discussion includes paella-specific ingredients, such as saffron and smoked pimenton, and the type of rice needed to achieve paella’s crispy texture. You will also make a refreshing Citrus Side Salad, popular alongside meat and seafood dishes in Spain. For the perfect ending, cinnamon-and-sugar-sprinkled churros take only a few minutes to fry and are paired with a chocolate dipping sauce. We’ll serve up a glass of sangria as you enjoy your taste of Spain.
Welcome to The Mix, Columbus State’s hub for cooking classes, nutritional education, and more. Our classes are open to the public and will give you the skills you need to cook with confidence, whether you’re a kitchen novice or a seasoned expert. All classes are held inside Mitchell Hall, the new home of hospitality and culinary arts at Columbus State. This state-of-the-art facility provides new learning opportunities for students and the community.
Expert Instruction
All of our teachers are certified by the American Culinary Federation and have years of professional cooking and teaching experience. Most serve as faculty in Columbus State’s culinary arts programs in addition to teaching classes for the general public, which means you have an opportunity to learn from accomplished chefs with a passion for sharing their knowledge with cooks of all skill levels.
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