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In this course you will learn all the tips and tricks to make a perfect paella from Valencia. With the guide of Juanry, one of the best rice chefs in Valencia (Spain). His famous restaurant, "El Bolón Verde" is right now in the TOP 5 in VALENCIA in TRIPADVISOR, and is frequented by celebrities from all around the world.
In this course you will learn to cook the 10 most famous typical rice dishes form Valencia. And through this recipes you will learn all the techniques, tips and tricks to make your paellas absolutely perfect.
We have created more than 40 step-by-step videos for you to learn to cook paellas perfectly, as if you were beside Juanry in his kitchen. So close you could almost smell the paellas.
This are the recipes included in the course:
If you are a professional chef or just like Paella and want to lear to cook perfectly one of the most famous dishes in the world, this is your course!
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Certificate of completion.
|Section 1: "Arroz (rice) del senyoret"|
"Arroz del Senyoret": The ingredientsPreview
Special: The Caldero or PaellaPreview
"Arroz del Senynyoret": The Broth
Trick: Crush the broth
"Arroz del Senyoret": The ricePreview
Trick: How to serve the rice
Special: "Arroz del Senyoret" extra-thin
|Section 2: Seafood Paella|
Seafood Paella: The ingredients
Seafood Paella: The broth
Seafood Paella: The rice
Trick: How to serve a dish with seafood pieces
|Section 3: Lobster Rice|
Lobster Rice: The ingredients
Lobster Rice: The broth
Lobster Rice: The rice
|Section 4: Black Rice|
Black Rice: The ingredients
Black Rice: The broth
Trick: How to clean the cuttlefish
Black Rice: The rice
|Section 5: Vegetable Paella|
Vegetable Paella: The ingredients
Vegetable Paella: The broth
Vegetable Paella: The rice
|Section 6: "Arroz de Villajoyosa"|
"Arroz de Villajoyosa": The ingredients
"Arroz de Villajoyosa": The broth+ingredients preparation
"Arroz de Villajoyosa": The rice
|Section 7: Clawed Lobster Creamy Rice|
Clawed Lobster Rice: The ingredients
Clawed Lobster Rice: The broth
Trick: How to cut a lobster
Clawed Lobster Rice: The rice
Trick: How to reserve and serve a soupy rice
|Section 8: "A Banda" Rice|
"A banda" rice: The ingredients
"A banda" rice: The broth
Special: How to make "alioli" (galic-oil) sauce
Trick: How to present fish
"A banda" rice: The rice
Trick: How to serve the fish and the rice "a banda" (aside)
Special: Making a rice for 10 people
|Section 9: Baked Rice|
Baked Rice: The ingredients
Baked Rice: The broth and the "sofritos"
Baked Rice: The baking
|Section 10: Valencian Paella|
Valencian Paella: The ingredients
Valencian Paella: The "sofrito"
Valencian Paella: The rice
|Section 11: Bonus Track: The Rice of Julio Iglesias|
The Rice of Julio Iglesias: The ingredients
The Rice of Julio Iglesias: The rice
End of the course
Soy chef en mi restaurante "El Bolón Verde", Top 5 de Valencia en tripadvisor.com. Llevo más de 25 años dedicándome al arroz en la tierra de Valencia, cuna de la Paella.
Mi meta es que en todo el mundo se haga un buen arroz, y todo lo que sé te lo voy a enseñar.
I am a chef in my restaurant "El Bolón Verde", Top 5 of Valencia in tripadvisor.com. I have been cooking rice and paella for more than 25 years in Valencia, cradle of the Paella.
I am determined to achieve that good paellas are cooked all around the world, and all I know I will teach you. So welcome to the culture of paella!