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Voyage to Valencia: Classic Spanish Paella

March 17 @ 5:00 pm - 7:30 pm


Let’s take a voyage to Valencia, Spain (the birthplace of paella), and discover why non-Spaniards commonly view it as Spain’s national dish and Spaniards almost unanimously consider it to be a dish from the Valencian region. Valencians, in turn, regard paella as one of their identifying symbols. It is one of the best-known dishes in Spanish cuisine.

Like most cherished traditional dishes, paella is surrounded by debate regarding how to make it, where it’s from, and what it even is. However, there are a few things we know for sure: (1) Spanish paella, the cooking liquid is fully absorbed when the rice is al dente, making Visual search query imagepaella more like fried rice than creamy risotto; (2) While paella can have many different components, it almost always contains the following key ingredients:  rice, sofrito, broth, herbs/spices and vegetables.  In traditional, non-vegan paella, there is also meat and seafood however we will be veganizing this dish to rival the classic.  The herbs and spices are essential to making this dish and Chef Visual search query image Nico is going to teach you how to make your own Paella spice blend as well that you will bottle and take home so you can easily reproduce this dish.  Seating is limited for this class so make sure to sign up early!

**This is a hands-on class.  Each person will have their own station to learn alongside with Chef Nico.  You can eat or take your creation afterwards.  An electronic recipe & instruction card is emailed to you within 72-hours after the conclusion of the class.**


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March 17
5:00 pm - 7:30 pm


1310 S. 3rd St, Ste. 130
Las Vegas,


Vegas Vegan Culinary
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