Paella Cooking Class Valencia: Make Sangria & Tapas at Home

★★★★★★★★★★ 5.00 (87 reviews) 100% rated it 5 stars

Free cancellationExcellent qualityLikely to sell out

1/19

Duration3h

GroupPrivate

LanguagesEN · FR

Mobile ticketAccepted

Cook paella and sangria in a Valencian chef's kitchen, then eat what you made

You’ll join Chef Jose in his Valencia home kitchen for hands-on paella and tapas cooking, make your own sangria, share stories over lunch or dinner, and leave with recipes—and maybe some flour on your shirt. The warmth of local tradition lingers long after you’ve finished dessert.

Step-by-step itinerary

Valencian cooking class with Chef Jose

Meet Chef Jose at IVAM
Walk 10 minutes to Jose's home
Learn molecular gastronomy technique
Make refreshing sangria
Learn paella history and secrets
Cook traditional Valencian paella
Prepare two tapas from scratch
Enjoy meal with Chef Jose
Have chufa de horchata mousse dessert
Try cremaet coffee
Receive recipe book from Jose

The Experience

“You don’t stir the rice,” Jose said, not even looking up as he sprinkled something fragrant into the pan. I’d already tried to sneak a spoon in once—old habits. We were standing in his bright kitchen just outside Valencia’s old town, sleeves rolled up, aprons already splattered. The walk from IVAM to his place was only ten minutes but we’d stopped twice: first for him to point out where his favorite horchata comes from (he swears by it), then again because I got distracted by the smell of fresh bread drifting out of a bakery. I’m glad we weren’t in a rush.

Jose’s got this way of making you feel like you’re just helping out at a friend’s Sunday lunch, not taking a cooking class in Valencia. He let us pick which tapas to try—Li wanted octopus so badly she almost forgot to ask about the sangria. Making that sangria was messier than I expected (I still have red wine stains on my notes), but it tasted sharp and cold, perfect after the walk. There was a moment when Jose showed us how to infuse rum for cremaet coffee and the whole kitchen smelled like cinnamon and citrus—felt like winter holidays somehow, even though it was warm outside.

I tried saying “pan tumaca” properly but butchered it; Jose laughed and said my accent was “creative.” We talked about why paella is always for Sundays here—he says every day should be Sunday if there’s good company. While the rice simmered (untouched!), we made two tapas from scratch. I still think about that creamy horchata mousse he served at the end; never had anything quite like it before or since.

Leaving with a little recipe book felt like cheating—a shortcut to those flavors back home—but honestly, it’s Jose’s stories and that slow afternoon around his table that stuck more than anything written down.

What’s included

Your day includes meeting Chef Jose near IVAM for a short guided walk through Valencia’s old town to his home kitchen, where you’ll make sangria together before learning step-by-step how to cook traditional Valencian paella and two tapas from scratch. Afterward you’ll enjoy everything at his table—including dessert mousse and cremaet coffee—with all recipes provided so you can try them again at home.

Good to know

Stroller friendlyPets welcomePublic transport nearby

Operated by Traveling Spoon