Fresh corn dough is pan-fried and filled with chorizo and cheese for a savory, Latin-inspired snack.
Tutorials in this course: 15
Total viewing time: 1 hour 36 minutes
Total course time (including prep and cooking): 16 hours 15 minutes
Spanish food is both down-to-earth and vibrantly representative of the country's varied culture and terrain. Emphasizing local farm and ranch fare found in the various regions of Spain, these dishes are crafted so the ingredients themselves shine through as the stars of their straightforward and simple preparations. From succulent seafood and delicate poultry, to the earthy simplicity of juicy red tomatoes with rich olive oil, Spanish cuisine offers something to satisfy any palette.
The following collection of tutorials highlights the essential flavors and textures of Spanish cuisine, stressing the importance of high-quality ingredients and well-balanced boldness. From street fare to fine-dining dishes, this course provides fundamental recipes and skills of traditional Spanish food, to bring a little taste of Spain into your home kitchen.
Alberto Cabré is the chef and co-owner of Casa B in Boston, where he serves Latin-inspired tapas, and leads a regular series of cooking and cocktail-making classes. After leaving his architecture career behind, Alberto ran a personal chef business before opening his own restaurant, Casa B, which emerged as a labor of love crafted by the flavors, colors, textures, and memories of his roots.
Chef Josu Zubikarai is the executive chef of SER where he serves Spanish comfort foods with a modern perspective —food which is heavily influenced by his upbringing in Basque, Spain.
Ryan Shields is the executive chef at modernist Spanish restaurant, Bullfight in Austin, Texas where he serves up thoughtfully designed tapas dishes that include a diverse variety of high quality, traditional ingredients.
Roman Murphy is the executive chef at Austin eatery, Bess Bistro. His ability to create dishes that are sophisticated and uniquely his own has recently landed him recognition by Zagat on their Austin’s 30 under 30 list.
Joe Anguiano is the co-founder and executive chef of the critically acclaimed VOX Table in Austin, Texas. Joe specializes in crafting sophisticated small-plate fare that highlights local and seasonal ingredients.
Chef Geraldine Gilliland is the executive chef and co-owner of Lula's Cocina Mexicana and Finn McCool’s Irish Pub in Santa Monica, California. She has a James Beard nomination for her cookbook, and has been named “one of the top 6 chefs in the United States” by Bon Appetit Magazine.
Fabian Gallardo is currently the head Chef at Petty Cash Taqueria in Los Angeles. Food & Wine awarded Petty Cash the title of Best Tacos in the United States for 2015 and Eater included the restaurant in their list of 38 Essential Restaurants in Los Angeles.
What You Need
- Chef’s knife
- Paring knife
- Cutting board
- Mixing bowls
- Large sauté pan
- Small saucepan
- Steaming pot
- Measuring cups
- Metal tongs
- Large offset spatula
- Rubber spatula
- Rolling pin
- Plastic wrap
- Baking sheet
- Parchment paper
- Pastry brush
- Pastry cutter (optional)
- 2-inch pastry cutting ring
- Mortar and pestle
- Serving plate or platter
- Ingredients are listed within each respective tutorial
This popular bar food is found throughout Spain; the spiciness of the paprika and peppers give these potatoes their designation as “brava,” or brave.
These creamy morsels, a popular dish for Spanish mothers to make with their children, are created by deep-frying thickened béchamel sauce dotted with chicken and Serrano ham.
"This is the most popular tamale that we serve at Lula. It's simple green corn and can be made at any time of the year."
This churro recipe kicks the classic dessert up a notch with hints of vanilla and a beautiful chocolate dipping sauce.