Cooking class in Spain: In a chef’s kitchen in Segovia

From the windows, I see people move around in hoodies, their hands dunked deep inside their jacket pockets. It’s comfortably warm indoors, but not hot at all. Still beads of sweat crop on my forehead. The clink of pots brings my attention back to the present. Olive oil sizzles on the pan. Jars and bottles surround me. Herbs, vegetables, fresh fruits, dry fruits and animal proteins occupy the centre of the mammoth round counter in front of me. In the kitchen of Kuma, a restaurant in Segovia, the chef directs us on how to start our Spanish cooking adventure.

Start with Spanish comfort food

We are five novices, mere tourists in Segovia (a city about 91 kilometres from Madrid), taking the chef’s Spanish gastronomic session. Unlike the other days spent in Spain, today we have to cook and then eat. The session starts with Spain’s favourite tapas dish, Spanish Tortilla, a potato and egg omelette that is ubiquitous all around the country.

We begin with chopping onions (just the way it is done in Indian kitchens). As the pan sizzles, the onions are put into the hot oil and cooked till soft. Already peeled and cut potatoes are put into the pan and left to be fried. The preparation is flavoured with garlic and soon we put in six beaten eggs. While the omelette is covered and cooked for many minutes, the chef readies us for the most critical part—we need to flip the omelette to cook the other side; one miscalculation and the whole thing would fall apart.

A cooking class in spain at Kuma restaurant — Kitchen counter

We have been put into groups of two (the fifth one paired himself with the chef). My cooking partner eyes me with caution when I ask her to allow me to flip. Our group is the first to go. The other members look at me doubtfully while I firmly grasp the pan, put a plate over it, and, with much confidence, turn it upside down. I hear a collective breathe of relief. One of them breaks into a smile and is surprised to know I can cook, and do cook at home! I am amused. Once the other side is cooked too, our Spanish tortilla turns out to be soft and golden. We call it a success.

Writer Tania Banerjee in Segovia — Cooking together

Upgrading to Paella

A cooking class in Spain would unfailingly involve paella, the national dish. This Valencian delicacy initially prepared only with rabbit meat has developed to include other kinds of animal protein. “Something to keep in mind is that we don’t cook paella with the kind of rice grain commonly consumed in India, the basmati,” says the chef.

The chef and his team have already marinated the meat, peeled and cut most of the required vegetables. At the chef’s command, the sous chef passes us the ingredients as required, and we engage in the elaborate process of cooking a paella. The chicken and the short-grain rice, the two main components of the dish, are slow-cooked together. The chef asks us not to disturb the rice with the spatula and let the heat do the magic. Onions, garlics, peppers, bay leaves and saffron slowly make their way to the dish, as does mussels and prawns.

Cooking class in Spain at kuma restaurant of segovia - paella cooking — Paella on the make

Showing a red pickle-like paprika, the chef warns us, “use this sparingly, it could make the dish very hot”. While I am enjoying my time in Spain, I am also missing spicy Indian food. On an impulse, I scoop a generous amount of the paprika and pour it over our paella. I am so thankful my partner is onboard with it. Though we thoroughly enjoy our paella, the other participants ‘ooh-aahs’ their way out of it.

Offbeat things to do in Segovia — Food is almost ready!

Whose paella is the best? At the dining table, the quandary remains unsettled. The chef is very kind and refuses to answer, rather he brings to the table a Segovian delicacy of chorizo lentil soup and a variation of hummus and pita for us to devour. Baklava concludes the meal. Since I have developed a newfound relation with baklava, I am stoked. I eat my part and eat others part too — embarrassed yet unable to control my dessert love. Can’t see someone say no to baklava or any sweet.

After a friendly chat session, we call it a night. I thank the chef and wish him all the best in a garbled voice, both mouth and hand still stuffed with baklava.

Have you tried to cook a Spanish tortilla or paella? Have you ever attended a cooking class in Spain? Comment below and let’s talk!

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Disclaimer: Tania was hosted by Spain Tourism Board. All thoughts and opinions expressed in the post are of her own.

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