Squid is one of the most sustainable seafood around and woefully neglected by domestic cooks. We seem to think we have to go to a fancy restaurant to eat it as it is too complicated for home.
This class has been designed to prove you wrong.
We will make:
* Squid donughts
* Calamars a la romana with Joan Roca’s recipe
* Squid stuffed with haggis (my contribution to fusion cooking)
* Squid stuffed with onions
* Fiduea with squid sofregit
* Black rice (cooked with squid ink)
If anyone has any dietry requirements – no meat, no wheat etc we can adjust what they do but if you don’t like squid, this may not be the class for you.
The cooking class is limited to a maximum of 8 students and is a real hands on class where you learn by doing (it has been called the stealth approach to learning ) enabling you to make the food you have learned with confidence and ease for family and friends.
The cost is inclusive of wine, containers to take any leftovers home, all the recipes and aprons
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Super Sobrasada and Squid...
RenaissanceGirl attended in March 2012,
reviewed on 15 March 2012
The Hubby and I are actually pretty accomplished cooks, and over the years we've taken a number of classes, but we never really cook Spanish. More confident with preparing sashimi than Spanish seems to be rather ridiculous, and as I've been talking to Rachel on twitter for well over a year now, I was determined to finally get along to one of her Catalan masterclasses. There were things I learnt here that I never knew :0)
Fideua, an utterly alien Valencian pasta dish in which you're looking to crisp the pasta, until it curls - delicious
Squid doughnuts, yes, really, which we then flavoured with mushroom powder, fennel seeds, cumin and curry, or squid ink... And they really do taste like doughnuts :0)
Squid stuffed with sobrasada, which is made in Majorca, and is a little like chorizo, but has a more pate like texture. This was very good in the squid, adding heat and spice (we also had it uncooked, when it was more delicate)
Squid stuffed with onions, which was utterly delicious too, and much nicer than it sounds!
We also made sofregit de calamar, which is like a very reduced ragu, intensified with squid, very rich, deep and full of umami flavours.
Rachel is an excellent host, we also had some very good bread, olives, sea urchin pate, the sobrasada, all washed down with delicious sherry. I will definitely be cooking with Rachel again :0) Now if only I could get to one of her pig days, which alas are always on Sundays! I'm utterly dying to get to one of them!
I finally feel as though I have a little more grasp of the style of Catalan cooking, and Rachel makes an admirable guide.