Peruvian Paella

A hands-on cooking class culminating in dinner served with wine and beer.

The Spanish paella is popular all over the Americas, and each culture has made it their own. In Peru, they adapted the dish using their some of their most prized ingredients, including the striking aji amarillo. In this hands-on cooking class, Nico Vera will teach us how to prepare this traditional criollo dish, served with a side of his always captivating tales and tips. 

MENU

Seasonal Green Salad
Arroz con Mariscos -- Peruvian paella
(includes onion, shrimp, squid, and mussels; substitutions and omissions cannot be made)
Salsa Criolla 
Suspiro Limeño -- a sweet dulce de leche custard topped with a meringue cloud
 

Born in Peru and based in San Francisco, California, Nico Vera is the founder, food writer, and chef for Pisco Trail, where he specializes in Peruvian cuisine and Pisco mixology. Pisco Trail’s mission is to promote Peruvian food and culture through pop-ups, dinners, classes, and events that are a gastronomical tour of Peru’s unique cuisine and culinary history. He shares his adventures and recipes on his blog: www.piscotrail.com, where he invites you to visit and learn more about Peruvian food and Pisco cocktails.