Confirmed bachelor Ryan Varga-Clark perfects the ultimate 'one pot' dish at a paella class run by the Pinchito tapas restaurants in London. Did he manage to add another culinary string to his bow?
I’m a big fan of ‘one pot’ cookery. I don’t mean that in the bachelor sense – limited to insipid stews, bottom-charred pasta bakes or soup. I mean real, effective, easy cooking that delivers bold flavours for to be shared by friends and family. Risottos, wintry hotpots and summer classics that literally can be cooked in one pot (no second pans of boiling rice or veggies here) and, given a nice enough pan, can be taken straight to the table for everyone to share. All you need do is break a good loaf of bread.
Paella is one of these dishes. Traditionally, it has a strict set of rules and ingredients, which might be why many of us haven’t risked it. It’s actually a very simple dish to make that’s a real crowd pleaser, and one that once you’ve perfected, you’ll be dying to make at every opportunity.
Master the paella
It’s easy to make something if you know how, but you’ve also got to know what a real paella should taste like (otherwise how do you know if you’ve got it right?) Not having the time to trundle off to Spain I headed down to Pinchito tapas on a sunny sunday morning for a paella master class, to find out how the professionals do it.
Getting started
The class starts with a description and explanation of all the ingredients used, and to my surprise, it isn’t that scary. We learn that it’s not about the vegetables, the seafood, fish or the meat (obviously these are important but they can vary according to region and preferred taste). It’s about the type of rice, the stock, the method and the ‘pimenton de la vera’ (smoked Spanish paprika) that makes the difference between a perfect paella and a stodgy gelatinous mess.
Paella may seem similar to a risotto but it’s actually very different, so many of the rules we’re used to when making risotto need to be forgotten to ensure a successful dish.
Top tips for a perfect risotto
1. Don’t stir! Once you’ve added the bulk of your stock you don’t continue to work the rice. Paella rice is different from risotto and you don’t want to work up a creamy pudding.
2. The Rice. Most supermarkets sell Senia, Calasparra or Bomba rice. Absolutely vital and worth searching for, if you want the perfect bite.
3. Stock. Sorry, but stock cubes simply won’t suffice. A good fish stock made from the same ingredients as your risotto is the best option, but a supermarket bought (liquid) stock is a pretty good option if you are in a hurry. (Pinchito make its own.)
The class finishes with a demonstration on how to make sangria, a taste of some bone dry sherry and a couple of jugs of the Spanish tipple whilst you all enjoy the paella that has just been made.
Pros
- A good introduction to a dish that can be prepared with almost limitless combinations of ingredients.
- Friendly, informal environment. Authentic and knowledgeable staff.
- Relatively cheap considering it includes the food, all drinks, water, dessert and coffee.
Cons
- The masterclass is taught and demonstrated by the chef and bar staff but it’s not very hands-on.
Pinchito tapas runs both paella and cocktail classes on request. Minimum of 10 people. £40 per person.
Pinchito tapas WC1: 11 Bayley St, London, WC1B 3HD T: (020) 7637 3977
Pinchito tapas EC1: 32 Featherstone St, London, EC1Y 5QX. T: (020) 7490 0121