“I’m 24, originally from the United States, and recently moved to Valencia. My parents came to visit, and we booked this paella cooking class to do together with my friends. Belen and Reyes hosted the class, and it was absolutely perfect — we had the most amazing time. We started with appetizers and drinks, then cooked the paellas alongside the other attendees. My friend has a nut allergy, and Reyes thoughtfully prepared special appetizers just for her so she could enjoy everything safely — such a kind touch. The entire class was taught with so much love, humor, and expertise. After cooking, we all sat down at a long dinner…”

“This was a great experience and a lot of fun! We had a great afternoon of tapas, sangria, and the paella that we made! It was great to learn about traditional Valencian paella. The instructors were fun, esp Jose, and helpful!”

“Our family had the best evening together learning the history of paella and its ingredients that make it official, while cooking it to perfection! Reyes was a wonderful instructor along with Julia who made delicious tapas for us while we cooked and kept our glass full of wine! Highly recommend!”

“In addition to learning how to make true paella, I also learned a lot of new cooking/baking techniques from the chef. We made paella, an omelette appetizer, and a delicious cake. Sangria and wine were included. Highly recommend this workshop.”

“Great experience cooking Paella as a group, we each were able to do parts of the process with the chef watching to make sure it turned out amazing. We did the seafood paella and worked side by side with the normal paella team. The trip to the market was interesting to see all the fresh fish, vegetables and fruits.”

“The paella was perfect!!! I loved the crunchy rice”

“Anna our chef instructor was wonderful! The rest of the cooking staff were also great and provided warm Spanish hospitality. Anna was charming, funny, entertaining and very knowledgable. She made our group feel like family. And the sangria was refreshing and the paella was fabulous. A must do activity in Valencia. Gracias!”

“We had an amazing time exploring Valencia and learning about the local food and customs. Jack was fantastic guide and we had a perfect small group size. Would highly recommend this tour as part of your time in Valencia.”

“This was a lovely way to spend an afternoon. I was the only person booked for this experience so it was really cool being able to ask him whatever came to mind about paella, the ingredients, etc. It also allowed Chef Jordi to speak a lot on his childhood and how paella had a big influence on him and his family. The market was really cool, picking out fresh and local ingredients. (I'm from the USA, and you can't find rabbit unless it's a very specific place) The cooking takes place in his apartment which I think added a quaint and homely touch which leveled up the experience. He has…”

“We really enjoyed the friendliness and professionalism of our guide, Jordi. We quickly made acquaintances with our fellow paella makers and enjoyed making a traditional sangria and paella. Overall it was an extremely enjoyable workshop and we would highly recommend this to other travellers”

“We had such a delightful time. We learned many useful and creative cooking ideas and techniques. The staff were enthusiastic, friendly and spoke perfect English, helping a group of strangers to bond and to share the joy of good food and each other’s company.”

“Fun walk - interesting facts of city shared - variety of food sampled. Market was really neat to see. Highly recommend”

“Our paella-making day in Valencia was a truly unforgettable cultural and culinary adventure. The day began with a guided visit to the local mercado, where we handpicked fresh ingredients—nothing frozen, nothing artificial. This was traditional paella Valenciana, so no seafood—just chicken, rabbit (conejo), local green beans (judía verde), and rice. Led by a world champion of paella, we learned every step of the process, from preparing the sofrito to achieving the perfect socarrat—the prized crispy layer at the bottom of the pan. We quickly discovered that timing, fire control, and ingredient placement are critical. As our chef warned us, “Es catastrófico quemar el arroz”—burning the rice is ...”