Beyond Paella: Arroz Negro (Spanish Black Rice)
This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
The repertoire of Spanish rice recipes goes beyond the world famous rice dish, paella. Camila is here to guide you through some of the lesser famous, but equally delicious, rice dishes in this class series.
On the eastern coast of Spain, Valencia, namely the Ebro Delta, is the largest rice growing region of Europe. As you might guess, Valencians prepare rice in many different ways. This class will focus on one of Camila's favorites: arroz negro, or black rice. The name of the dish is not due to a dark varietal of rice (like forbidden rice), but because it is tinged by squid ink, an ingredient that makes this dish a little extra special, and worthwhile for any celebratory menus you might be dreaming up this holiday season.
MENU
Arroz Negro, Spanish Black Rice
Alioli, a traditional condiment for this dish
Homemade Fish Fumet
Equipment and Ingredient List for the class found here; check before buying a ticket.
This menu contains the following common allergens: Fish, Shellfish, Egg, (egg-free if served with no allioli). If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.
If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.
Camila Loew holds a Ph.D. in Humanities and is a certified nutrition consultant. Having lived alongside the Mediterranean for almost two decades, she believes that the best cooking relies on simple recipes with outstanding ingredients. That's the Mediterranean way she conveys in her classes, along with the concept of sobremesa, which happens to be the name of the company she runs. Sobremesa is the leisurely time we spend gathered around the table. In addition to running Sobremesa Culinary Tours, through which she offers delicious cultural and culinary experiences abroad for fellow food-lovers, Camila founded and directs the Food Studies & Gastronomy program at the University of Barcelona, and teaches academically about Mediterranean food culture to American students abroad. Since 2014, Camila has been sharing her love of regional Spanish and Mediterranean cuisines at 18 Reasons. For more information visit her website www.sobremesa.life
Photo Credit: Camila Loew
