Savor the flavors of Galician empanadas, gazpacho, and Alicante rice
At the peak of his career, Dani Garcìa made the vital decision to eliminate the canons of haute cuisine from his kitchen to focus on flavor and substance.
In this course, he explores traditional Spanish dishes, especially from the regions of Galicia, Andalusia and the Valencian Community, using modern restaurant techniques that can also be adapted to a home kitchen.
Upon completion of this online course you will be able to:
- Successfully create dishes using local ingredients and good technique.
- Select meats most suitable for breading.
- Control the humidity of fish, select the correct flour for breading, and fry at the correct temperature.
Course curriculum
Course Content
Chapter 2 - Grilled Malaga Avocado
Chapter 3 - Langostines a la Robuchon
Chapter 4 - Cherry Gazpacho
Chapter 5 - Cockle Empanada Gallega
Chapter 6 - Arroz al Sarmiento with Eel, Lardo and Toasted Nori
Chapter 7 - Tuna Contramormo (Head)
Chapter 8 - Breaded Fried Veal Fillet
Chapter 9 - Whole Sea Bass in Adobo
Course Farewell
What you'll learn
The chef is willing to reveal all his tricks to achieve the ultimate goal in the kitchen: to obtain the ‘best flavor in the world’.
You will find a dish focused on the quintessential ingredient of Malaga, the avocado, which holds the record for the highest production in Europe. Its flavor is slightly modified by the cooking process, enhancing its nuttiness and its oily texture that melts on the palate.
The “Robuchon” style prawns are ideal for an aperitif, Dani Garcìa has been inspired by a dish by Joël Robuchon. Unlike the original, which uses langoustines, here Sanlùcar prawns are used, wrapped in a layer of brick pastry with a basil leaf. It is then deep-fried to a crisp and served with kimchi mayonnaise.
Gazpacho is undoubtedly one of the most popular dishes in Spain. The chef reveals all the tricks, including ‘mama’s’ advice, to make a gazpacho with great flavor, but above all with great consistency. His gazpacho with cherry pulp gives the dish the right balance. He also explains how to make a “frozen” cheese powder, using a very simple technique that can also be done at home.
The Galician empanada has a different presentation from Argentina and is more similar to a cake. It consists of a crispy puff pastry crust with a filling. This recipe explains how to obtain the perfect dough, how to open the shells and how to obtain a reduction of clam broth and “Manzanilla”, a typical white wine from the area.
Rice with eel has its roots in the tradition of the Valencian Community. You will see the dynamic characteristics of cooking Alicante rice and the key steps that must be followed to achieve a perfect result every time.
Dani Garcìa shows how to prepare a fish stew with a very interesting cut: the contramormo. This is one of the lateral cranial muscles of the tuna and has a series of organoleptic characteristics that are essential for the success of this dish.
The marinating technique, traditionally known as ‘adobo’ is used to flavor fish without overcooking it. As a reminder of the tradition, the sea bass is served directly in its own carcass, including the head and backbone, which are also fried.
Who is it for?
This course is aimed at anyone interested in improving their culinary techniques and getting the most out of their local products.
What you’ll need:
- Parrilla for grilling
- Hand blender
- Toothpicks
- Kitchen thermometer
- Fine mesh sieve
- Hand blender
- Planetary mixer with hook
- Roller
- 10 cm diameter cake pan
- 10 cm diameter cookie cutter
- Kitchen brush
- 45 cm paella pan
- Close mesh sieve
- Kitchen torch
- Tenderizer
An eclectic chef who, after reaching the highest gastronomic award of three Michelin stars, is now dedicated to more informal catering.
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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.
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