Spring Paella

by The Civic Kitchen Claim Listing

Valencians are justly proud of their traditional recipe, but paella can be easily adapted for the home kitchen without fancy equipment or ingredients.

$70

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The Civic Kitchen Logo

img Duration

2 Hours

Course Details

It’s spring, which happens to be Camila Loew’s favorite time of year for making Paella. She will Zoom in from Barcelona to lead guests in making a terrific vegetarian version of this time honored dish.

Valencians are justly proud of their traditional recipe, but paella can be easily adapted for the home kitchen without fancy equipment or ingredients. Camila will cover all of the paella basics, including ingredients, techniques, varieties, and how to make it without too much fuss or shopping. She will provide tips for modifying the recipe to include fish, shellfish or other proteins, as well as other seasonal vegetables.

While our paella cooks, we’ll snack on Marinated olives and make a simple but luscious Orange flan - all ready in time for a memorable Saturday lunch. We’ll finish with a toast of Cava (or your beverage of choice) as you sit down to enjoy your meal. ¡Salud!

 

Menu | Recipes

  • Spring Paella
  • Marinated Olives
  • with Citrus, Thyme, Garlic
  • Catalan Bread with Tomato
  • Pa amb Tomaquet
  • Orange Flan
  • with Chocolate Drizzle

 

 

  • Mission District Branch

    2961 Mission St, Mission District, San Francisco
  • Teacher's Name
  • Camila
  • Teacher's Experience
  • CAMILA LOEW is the founder of SOBREMESA and SOBREMESA CULINARY TOURS. After receiving her Ph.D. in Humanities and an academic career, her focus shifted to food, specializing in health-supportive cooking, and attended culinary schools in Barcelona and New York City. Camila and her family lived in Barcelona for 15 years, where she fell in love with the Mediterranean way of cooking and eating. They moved to Berkeley in 2013, where she became known throughout the Bay Area for her authentic paellas, prepared on site at many parties, and for teaching Spanish and Mediterranean cuisines. She is a certified nutrition consultant and works with clients individually as well as at the CANCER SUPPORT COMMUNITY, where she teaches Eating for Healing. She is also Academic Coordinator at the TORRIBERA MEDITERRANEAN CENTER, a joint venture between the UNIVERSITY OF BARCELONA and the CULINARY INSTITUTE OF AMERICA, promoting education on Mediterranean diets. Camila loves tea, Japan, and picnics. Although she misses Berkeley’s food scene terribly, in 2018 Camila moved her home base back to Barcelona. She continues to develop the culinary travel wing of Sobremesa, offering food-based tours to Japan, Barcelona, Jerusalem, and the Basque Country.
  • Gender
  • Female
  • Teacher's Nationality
  • N/A

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