Nate and Kara take a cooking class in Barcelona with instructor Lalo, learning to make gazpacho, paella, and Spanish omelette. They practice flipping the omelette, prep cuttlefish, taste wine and dessert, and work through the organized, station-based class after a beach day.
It is 6pm we laid on the beach all day recovering from La Tamatina and the lack of sleep that we got from getting on the bus at 3:30 to get there.
And my hair still smells like tomatoes even though I've washed it twice and swam in the ocean. But tonight we're doing one of our favorite things. We're going to a cooking class.
And we're on our way there now. Maybe running a little late.
Hello.
Nice to meet you. Hi.
Hey. I'm Nate.
How are you?
Oh, it feels wonderful in here.
I will explain. Going to show you just a little bit of what we have to do and then you're going to work all together as a family. We are going to simmer with the flavor of cinnamon stick that we're going to crack. We're going to use sourdough bread, one slice to make it creamy.
And what are we going to use on the tooth stick that we have here? We are going to scrape the flesh. This will be the pool. This is a reconstruction of the cattle fish.
Movie. Like this liver pushing, pushing, pushing, pushing, which is like chocolate. Okay. No, actually it's the foie gras will be all the flavor of muscle. Clams, prawns, plantain.
Our instructor Lalo just told us all the things that we're making, went around to all the stations and showed us how to make gazpacho, paella, dessert, toast. I'm in the seafood section. I've already learned like 10 new things, so I'm really excited. I kept stay in the seafood position and not touch any of the vegetables because it's all.
Really exciting. I get to start by pulling all the intestines out of the prop.
I pulled out my pillow.
Next I get to cut up a cuddlefish, which is kind of like a squid and an octopus.
We finished all the prep work, cleaned and chopped, and now we can start cooking.
We're getting to test the tomato brand.
And now it's going to smell better because it's going to be fried.
You're going to scribe the edges and you're going to keep going up and down, pressing. And you're going to help to make the shape of the Spanish omelette. Okay. Just like this. Slowly, with love and passion. Take it easy.
Lots of love and passion.
So much concentration.
And when you flip it, you're going to flip it and you're going to block your hands. And it does by itself.
Yeah.
Okay, so just try, practice a little bit. Okay, So I like flip, flip.
Are you gonna catch it?
Okay.
Okay, that makes me. I like having a backup. Okay. So I'm just gonna practice.
I'm not gonna.
Really? Yeah.
Don't do.
Just practice.
Okay. Start breathing.
Okay, so what's gonna happen if I dump it all over the stove?
Well, you have problems.
You got me.
Yeah, but it's not so easy.
Okay.
Okay, so now what are we going to do? You're just removing to filtrate the Spanish on the end. You're going to flip, but you're not going to flip slowly because if not, we're going to spill all the egg. Okay. You're going to flip, and then you're going to remove the pen and you're going to put it back. So we have the Spanish umbrella. So with this, we're going to let it slide over and pull. Okay. We're going to fill the edges back in there. Yeah. Because we have to put the other side.
Here we go.
I'm going to assist you. Okay. So don't you worry.
You ready?
No. Are you okay? Take the. Take the pen. Put your hand.
Put your.
Like that. Okay.
And she's heavy. Hold on. Okay.
Okay, ready? Flip it.
Now.
Flip it. Yeah.
Now.
Okay. One, two.
Oh, no.
You went too quick. Okay. Don't you worry. Look. Cool. Oh, this is showtime. Okay. Don't you worry. Put it on the cake. It's all right. Now we're going to. No, I don't think so. So we're going to put it here and now look, everything has solution. Don't you worry.
Okay.
You work too. Too fast, too fast, too fast. Too much energy. Don't worry. Lou, stay here. We have to cook the other side. Okay. And now.
Smoke.
You got. You got this. Somebody else want to try?
No, no, no.
Perfect.
I think you have problem. Okay.
I think a lot of pressure on the wooden part.
Nothing happens.
Look really pretty.
And it looks so good.
Okay, Take the head. Okay. Press and swallow.
And then next up is the paella. And I just learned how to eat a prawn properly.
All you.
And wine. We need wine.
Yeah, and then sepal wine. Red light.
That is so delicious.
Is it?
It really is.
It seems like it would taste really fishy or really salty.
It's like sweet. It's.
Nate's favorite part of the day is dessert.
And play with fire.
We're gonna have to invest in a blood porch.
How fun was that? So beautiful.
Thank you so much.
Bye.
I am so full. That paella was delicious. I've never had it before. I think that was both of our first experience having paella. But I don't think anything's ever going to beat it.
I also really enjoyed the way the cooking class was organized. We've never been to one that was. Was organized that way. Like, everybody had their own station, and so they were in charge of, like, one portion of the meal. But then you also kind of helped out where you were needed, and the chef would stop you whenever he was doing something important. So it was efficient. So we got to eat faster, but we also got to learn about all the dishes.
It was so delicious. So thank you. Cooking Barcelona. I think we're gonna go slip into a food coma now.
Now what? Pattern a lot. Okay. The Spanish style, for example, a pinch of salt. Is this.
Two pinch of Spanish.
That's how I pinch salt as well.
Pinch of salt?
Yeah.
Favorite pinch of salt.
It's a handful, but you have just one chance.
I was gonna say, did you cook a second one? Do you prepare a second one just in case?
Scraping it off of the oven.
Very disappointed in myself.
