This isn't a cooking show. It's a hands-on class in a small group where you'll learn to make paella the way it's always been done in Valencia: hands in the rice, local chefs correcting your every move.

We start at Ruzafa Market. Not the Central Market packed with tourists taking photos—this is the neighborhood market where locals do their daily shopping. Here you'll see the real Valencia while selecting fresh ingredients with your chef.

Back at the kitchen, we welcome you with homemade tapas: manchego cheese, jamón, steamed mussels, patatas bravas, and olives. While you nibble, you'll learn to make sangria and toast with DO Valencia wine, beer, or soft drinks.

Then comes the main event. Your chef will guide you step by step to make an authentic Valencian paella (meat and vegetables) or a seafood paella with its traditional salmorreta sofrito. You'll learn why we use J.Sendra rice, how much saffron is too much, and the secret to achieving the perfect socarrat—that golden, crispy layer that Valencians consider the best part of the dish.

When your paella is ready, we all sit down together to eat. We serve it with Valencian tomato salad, seasonal fruit, coca de llanda (the traditional sponge cake from here), coffee, and a shot of mistela to finish like a local.