Alicante: Paella & Sangria Cooking Class with Market Tour

Summary

Cook paella from scratch after shopping Alicante’s market stalls

You’ll wander Alicante’s bustling Central Market with a local guide, pick fresh ingredients for your own paella, then cook alongside a professional chef in a real restaurant kitchen. Taste homemade sangria and tapas as you learn each step — it’s relaxed, lively, and full of small surprises you’ll remember long after you leave.

Step-by-step itinerary

Day 1 — Market visit and paella cooking class

• Explore Mercado Central stalls
• Meet local vendors
• Learn about Mediterranean ingredients
• Choose paella ingredients
• Enter local restaurant kitchen
• Prepare broth and salmorreta
• Cook paella from scratch
• Make fresh sangria
• Enjoy tapas while paella simmers
• Eat homemade paella and sangria

Top questions

Is this cooking class held in a real restaurant?

Yes, the class takes place inside an actual working restaurant in Alicante where locals eat.

Do I get to visit Alicante’s Central Market during this tour?

Yes, there is a guided visit to Mercado Central to buy fresh ingredients before cooking.

Are vegetarian or vegan options available for the paella?

Yes, you can choose vegetarian when preparing your paella during the class.

Is everything included or do I need to bring anything?

All ingredients, equipment, aprons, and recipes are provided for you.

Is this workshop suitable for children or people with mobility needs?

The venue is wheelchair accessible and infants can attend with adults; strollers are allowed.

Will we get recipes to take home after the class?

Yes, you’ll receive recipes so you can recreate the dishes at home.

How long does it take to walk from Mercado Central to the kitchen?

The walk is short; both locations are close together in central Alicante.

What’s included

Your day includes a guided stroll through Alicante’s Mercado Central to select fresh local ingredients, hands-on cooking of traditional paella (seafood, meat or vegetarian) led by a professional chef inside an authentic restaurant kitchen — not just for tourists — plus homemade sangria preparation and tasting of local tapas along the way. All equipment, aprons, and recipes are provided so you leave ready to cook at home too.

What’s the experience like?

I was almost late because I got distracted by the smell of oranges outside Mercado Central — honestly, I’d never seen so many different tomatoes in one place. Our guide, Carmen, waved us over with a grin and started chatting with the olive vendor like they were old friends (maybe they are). She let us taste a sliver of cheese that I still think about. The market felt loud but warm, all chatter and clinking coins, and I fumbled my Spanish ordering saffron. Carmen just laughed and helped out.

We carried our bags down some side street to this restaurant where the kitchen wasn’t hidden away — you could actually see locals eating lunch at the bar. The chef, Luis, handed me an apron that smelled faintly like paprika. He showed us how to make salmorreta for the paella base; mine looked a bit lumpy but nobody cared. While things simmered, we made sangria (I might’ve gone heavy on the fruit) and nibbled little anchovy toasts and spicy almonds. Someone asked about vegetarian options and Luis didn’t miss a beat — just swapped out the seafood for artichokes like it was nothing.

Lunch was noisy in a good way — people passing plates around, sharing paella straight from the pan. It tasted smoky and rich, not at all like what I’d had back home. There was this moment when everyone went quiet for a second after the first bite. Then someone cracked a joke about their burnt rice and we all laughed again. I left with recipes stuffed in my bag and hands smelling like garlic. Still can’t pronounce “salmorreta” right but I keep trying.