Mediterranean Cuisine: Fish and Seafood
Paco Pérez brings the Mediterranean close in 6 unique fish and seafood recipes.
Restaurant ‘Miramar’ - 5 Michelin Stars (Gerona, Spain)
Paco Pérez brings the Mediterranean close in 6 unique fish and seafood recipes
Could you taste the sea without even plunge into it? Paco Pérez does so in this online cooking course teaching you how to take the sea to your palate through those recipes, techniques and elaborations that helped him succeed. By taking advantage of the proximity between the Mediterranean Sea and Miramar, chef Paco Pérez’s home, with 5 Michelin Stars, creates 6 different recipes and 35 excellent elaborations. You will find out everything about it during this course, where sea ingredients and the techniques to treat them with the maximum respect are the basis of any dish. You will get the best of each product.
A cooking course about fish and seafood taught with passion by one of the chefs of the sea. Creativity, emotion and identity in a unique course. It will take your smell, sight and taste to one of the paradises of the Iberian Peninsula. At last! The sea gets to your dishes thanks to one of the greatest chefs, and you will not even leave your kitchen.
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Course Syllabus
Course Content
Chapter 2 - Langoustine cannellone
Chapter 3 - Barbel in green
Chapter 4 - Sea prawn
Chapter 5 - Tuna, sea urchins and truffled juice
Chapter 6 - Sea bass, silky truffle-filled, baby cuttlefish, two grapes, sea and vegetable garden
Chapter 7 - Red mullet with seaweeds vinaigrette
Before you go
Chef Paco Pérez's techniques, gastronomy and philosophy
What you'll learn
In this online course you will be able to make complex elaborations with a high-quality result and natural premium products. You will enjoy the sea bite by bite and you will improve your techniques, mainly in products like prawns, sea urchins and seaweeds.
In this course, Paco Pérez shows you different ways of cooking seafood, seaweeds or fish depending on what you would like to remark in your dish. In addition, you will learn new cooking techniques used for different elaborations to add a unique, delicious and innovative touch to your recipes.
Who is it for?
Never mind if you are more of a sea or a mountain person, this online cooking course is not only thought for gastronomic professionals but it is also ideal for foodies willing to make their cooking knowledge grow with ingredients from our sea. Knowing and learning elaborations to combine with your creations with complete balance and technique to get the maximum benefit from every ingredient.
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Meet your Instructor
Restaurant ‘Miramar’ - 5 Michelin Stars (Gerona, Spain)
Accumulating 5 Michelin Stars, Paco Pérez's cuisine is characterised for his devotion towards his job and he suggests passion, creativity, perfection, cultural background and closeness in each of his recipes.
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
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If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
Ratings and Reviews
4.7
Avg. Rating
552 Ratings
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Richard Bullock
Potential but dissapoints
Unfortunately this course has not been put together very well. The videos do not always match the chapter intended for the recipes. What is worse is that if you need to use the subtitles in English, they are not synched with the videos which makes it hard to follow. This is not the fault of the chef, but the course should be reviewed and improved by the scoolinary team.
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BBQ TongTwister
Very much fine dining techniques
Good for fine dining aspiring chefs but not as interesting for advanced home cooks. The dishes are bite size which feel at home in a 25 course tasting menu. A lot of the ingedients are difficult to get if you are not from that region such as Alicante Prawns. English translation is poor and rather annoying at times. Rather than automated translation, someone should translate properly and dub it.
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Wonderful
A new way of cooking the sea, I only have one word: Wonderful. I have loved it and I am already making the recipes.