Wood-fired Paellas
Prepare the Best Paella in the World and other exceptional rice dishes with Noelia Pascual, wood fire chef.
Co-director of Cachito, winner restaurant for Best Paella in the World (Alicante, Spain)
A harmony of tradition and innovation savoured in each grain of rice
In this course you will learn to prepare dishes on the wood fire. The use of fire signifies a ‘before and after’ in the way in which we eat, and by using it properly we can get the most out of it to enrich the aromas.
We have chosen a selection of the most successful rice dishes prepared by Noelia Pascual: a sticky rice with cod, the traditional recipe for rice with a soufflé crust from Elche (typical of the Elche area) prepared in a clay casserole dish, and the rice with rabbit and snails could not be left out as it is proclaimed the Best Paella in the World.
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Course Syllabus
Course Content
Chapter 2 - General information about the wood fire
Chapter 3 - The base of the rice dishes: the broths and stocks
Chapter 4 - Vegetable rice
Chapter 5 - Cod, potato and onion rice
Chapter 6 - Rabbit and snail rice (the best paella in the world)
Chapter 7 - Rabbit and chicken rice senyoret
Chapter 8 - Ilicitan Rice with Crust
Before you go
Master the wood fire that will give personality to the best rice dishes and paellas
What you'll learn
In this course you will learn to master the technique of fire cooking: what type of wood to use, how to lay it, how to light the fire, how to maintain it and the effect of firewood on the rice.
You will discover everything you need to know to make the best rice dishes with or without firewood: which rice to use, proportions, whether to use saffron threads or make an infusion, how to make a perfect crispy bottom, etc.
You will learn about cutting and cooking meat, such as cleaning snails, and cutting up chicken and rabbit to make the famous “senyoret” rice that is eaten with a spoon, without getting your hands dirty!
The chef Noelia Pascual will even teach you how to prepare from scratch, her broths, stocks and brands from the world of champion rice, to a crusted rice, to one with vegetables and another with cod and potatoes.
Who is it for?
This course is aimed at professional chefs and adventurous amateur chefs. With these recipes you can show off good seasoning and put on a show around the fire and the table.
Necessary equipment
- Paella pan 60 cm diameter
- Clay pot
- Iron tripod
- Costrera (metal implement)
- Firewood
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Meet your Instructor
Co-director of Cachito, winner restaurant for Best Paella in the World (Alicante, Spain)
Noelia is a 4th generation wood fire chef, and today she honours her ancestry and all of Spain by being the winner of the World Paella Day Cup.
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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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