Spanish Cuisine: Free Course
Eight chefs with a combined total of over 5 Michelin Stars and 3 Repsol Suns will teach you signature dishes from Spanish gastronomy.
Learn from their unique perspectives: Clara Villalón, Chema Soler, Pepa Muñoz, Noelia Pascual, Xabier Goikoetxea, Jorge Lanuza, Julio Fernández and Dani García.
A world that cooks better
Prepare Spanish cuisine with the unique expertise and distinctive style of each chef instructor
Spanish gastronomy is synonymous with passion, tradition and creativity. This is a selection of recipes taught by highly prestigious chefs, ranging from home-style cooking to haute cuisine. Each lesson will immerse you in the art of creating memorable recipes that capture the culinary essence of Spain.
At the end of this course you will:
- Master the key techniques for preparing classic and contemporary recipes.
- Explore regional variations in Spanish cuisine.
- Learn of the secrets that make Spanish cuisine a world reference in gastronomy.
Develop your culinary talent
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Course Syllabus
Course Content
Chapter 2 - Traditional Anchovies Escabeche
Free
Chapter 3 - Cherry Gazpacho
Free
Chapter 4 - Fried Anchovies in Sevillian Marinade
Free
Chapter 5 - Betanzos-style Spanish Omelet
Free
Chapter 6 - Pickled Cauliflower
Free
Chapter 7 - Ham croquette
Free
Chapter 8 - Cod, potato and onion rice
Free
Chapter 9 - Squid in its Ink
Free
Discover the recipes, vision, history, and secrets of Spain’s top chefs
What you'll learn
Traditional Anchovies: You will learn the cold pickling technique applied to a classic Spanish dish. This recipe is part of the Pickles, Marinades and Escabeches course, with Chef Jorge Lanuza.
Cherry Gazpacho: A modern and refreshing version containing basil oil and feta cheese powder. This recipe is part of the Mediterranean Cuisine course, with Chef Dani Garcia.
Fried Anchovies in Sevillian Marinade: Learn to prepare a traditional Seville-style marinade with Jerez vinegar and Pimentón de la Vera, followed by the perfect frying technique. This recipe is part of the Contemporary Andalusian Cuisine course, with Chef Julio Fernández.
Betanzos-Style Spanish Omelet: The secrets to making an ultra-creamy tortilla de patatas. This recipe, named after its town of origin, uses thinly sliced potatoes. This recipe is part of the Spanish Omelet course, with Chef Clara Villalón.
Pickled Cauliflower from the Kitchen Garden: A comforting, homemade vegetable dish. This recipe is part of the Spanish Home Cooking course, with Chef Pepa Muñoz.
Ham Croquette: A step by step guide, from the béchamel and ham bone broth to perfect breading and frying. This recipe is part of the Croquettes course, with Chef Chema Soler.
Onion, Cod and Potato Rice: An award-winning paella chef shares the key to making brothy rice over a wood fire. This recipe is part of the Wood-fired Paellas course, with Chef Noelia Pascual.
Squid in its Ink: An introduction to Basque cuisine with an avant-garde twist, featuring baby squid, tomato-vodka foam, and a tapioca crisp. This recipe is part of the Basque Cuisine. course, with Chef Xabier Goikoetxea.
Meet your Instructor
A world that cooks better
We are the world’s leading online culinary training platform. We offer courses in cooking, baking, pastry, cocktails and mixology, sommellerie, barista, and nutrition, plus management and marketing courses for restaurateurs.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
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You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
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