M

Essential Spanish Cooking

Course Description

Embark on a culinary expedition with our Basic Spanish Cooking course, a five-day immersive program designed to introduce you to the rich tapestry of Spanish cuisine. Within this intensive workshop, you'll dive into the heart of Spain's diverse food culture, exploring everything from the vibrant world of tapas and pintxos to the traditional flavors of paella and beyond. Each day is split into morning and afternoon sessions, allowing us to cover the extensive variety and complexity of Spanish cooking.

Discover the communal joy of tapas and pintxos, small dishes packed with flavor, and learn to prepare various types of Spanish rice dishes, including the iconic paella along with several regional variations. Experience the robust asador culture, where meats are masterfully grilled to perfection. Sweeten your skills with Spanish desserts, exploring the range from creamy flans to crispy churros. Enhance your culinary creations with an introduction to Spanish wines, understanding the regional varieties, and pairing principles that elevate every meal.

Our course also spotlights regional Spanish cuisines, with a focus on the seafood-rich dishes of Galicia and the unique culinary traditions of the Basque Country. Through hands-on cooking sessions, tastings, and expert-led demonstrations, you'll gain a comprehensive understanding of Spanish cuisine, leaving you with not only new skills and recipes but also a deeper appreciation for Spain's culinary heritage.

Course available dates

March

2025

From March 23rd to March 29th

June

2025

From June 15th to June 21st

Course objectives

5

Who is this course for?

5

Course duration & itinerary

5

Course price

5
5

Course objectives

  • Explore Tapas & Pintxos Culture: Understand the social and culinary significance of Spain’s famous small plates, learning to create a variety of tapas and pintxos that capture the essence of Spanish flavors.
  • Learn to make Paella and Spanish Rice Dishes: Gain proficiency in preparing Spain’s hallmark paella, along with other regional rice dishes, focusing on techniques for achieving perfect texture and flavor.
  • Discover Asador Techniques: Dive into the traditions of the Spanish asador, where grilling and roasting meats play a central role, and learn the secrets behind preparing succulent, perfectly cooked meats.
  • Craft Spanish Desserts: Develop skills in making classic Spanish desserts, from the creamy indulgence of flan to the crisp sweetness of churros, understanding the balance of flavors that define Spanish desserts.
  • Introduction to Spanish Wines: Acquire knowledge of Spain’s diverse wine regions, grape varieties, and the art of pairing wines with Spanish dishes to complement and enhance flavors.
  • Explore Regional Cuisines: Delve into the distinct culinary traditions of Galicia and the Basque Country, preparing dishes that highlight the unique ingredients and cooking methods of these regions.
  • Learn to Select and Use Spanish Ingredients: Identify and source key Spanish ingredients, such as saffron, Ibérico ham, and various cheeses, understanding their roles in traditional Spanish cooking.
  • Understand Spanish Cooking Techniques: Master fundamental Spanish cooking techniques, including frying, baking, and the emulsification of sauces like aioli, to build a solid foundation in Spanish culinary practices.
  • Experience Spanish Seafood Preparation: Become familiar with the selection, cleaning, and preparation of seafood, a staple in Spanish cuisine, particularly in dishes originating from Galicia.
  • Cultivate an Appreciation for Spanish Culinary Heritage: Foster a deep appreciation for the history and culture that shape Spanish cuisine, encouraging ongoing exploration and learning beyond the classroom.

During this course, you will also:

  • 5Receive a complete course manual, printed and in pdf
  • 5Receive ACS Notepad and pens, along with a Custom ACS chef’s jacket, apron, and a hat
  • 5Taste 20 supreme Spanish wines

During this course we will make:

  • RAW INGREDIENTS TASTINGS
  • 5Extra virgin olive oils
  • 5Spanish charcutería
  • 5Spanish cheese
  • 5Spanish fish conserves
  • TAPAS & PINTXOS
  • 5Montaditos
  • 5Jamón y paleta ibérica
  • 5Croquetas: jamón, ceps (porcini mushrooms), bacalao (cod), rabo (oxtail)
  • 5Boquerones fritos
  • 5Calamares fritos
  • 5Soldaditos de pavía
  • 5Pimientos de Padrón
  • 5Sardinas en escabeche
  • 5Gambas al ajillo
  • 5Pimientos de piquillo rellenos de bacalao
  • 5Pan con tomate
  • 5Txistorras
  • 5Anchoas
  • 5Mojama
  • 5Boquerones en vinagre
  • 5Olivas
  • 5Gazpacho
  • 5Salmorejo
  • 5Sopa de ajo
  • 5Tortilla de patatas
  • 5Patatas bravas
  • RICE, BEANS & PASTA
  • 5Paella Valenciana
  • 5Arroz caldoso
  • 5Arroz marinera (seafood)
  • 5Escudella
  • 5Fidegua
  • 5Fabada asturiana
  • 5Fabes con almejas
  • MAINS
  • 5Cochinillo lechal (Suckling pig)
  • 5Lechazo: Cordero lechal (Baby lamb)
  • 5Cachopo asturiano
  • 5Cocido madrileño
  • 5Cocido gallego
  • 5Txipirones en su tinta (Squid)
  • 5Pulpo a la gallega (Octopus)
  • BREAD
  • 5Gallego type bread
  • DESSERTS
  • 5Churros
  • 5Arroz con leche
  • 5Crema catalana
  • 5Tocinillo
  • 5Filloas
  • 5Torrijas
  • WINES
  • 5Cava
  • 5Ribera del Duero
  • 5Rioja Gran Reserva
  • 5Priorat
  • 5Monsant
  • 5Toro
  • 5Jumilla
  • 5Valdepeñas
  • 5Bierzo
  • 5Rueda Verdejo
  • 5Viura
  • 5Albariño from Rias baixas
  • 5Penedes
  • 5Jerez suite: Fino, Manzanilla, Amontillado, Oloroso, Palo cortado, Pedro Ximenez
  • 5Txacoli

We will also learn how to make:

  • 5Base tomato sauce
  • 5Extra Virgin Olive Oil infusions: hot and cold
  • 5Stocks
  • 5Mayonnaise

Who is this course for?

Our Basic Spanish Cooking course is tailored for culinary enthusiasts eager to immerse themselves in the rich and diverse world of Spanish cuisine. It’s an ideal fit for:

  • Food Lovers: Individuals with a passion for Spanish culture and cuisine who wish to expand their cooking repertoire with authentic Spanish dishes.
  • Culinary Students: Those pursuing a culinary education and looking to deepen their understanding of regional Spanish cooking techniques and traditions.
  • Home Cooks: Amateur chefs interested in exploring new flavors and techniques to bring the warmth and vibrancy of Spanish cooking into their homes.
  • Travel Enthusiasts: People who love to travel and want to recreate the culinary experiences enjoyed on their journeys through Spain.
  • Wine Aficionados: Those interested in learning more about the world of Spanish wines and how to pair them with traditional Spanish dishes.

Whether you’re a complete beginner or have some experience in the kitchen, this course offers a welcoming environment to learn about Spain’s culinary heritage. Through hands-on sessions and expert guidance, participants will not only gain practical cooking skills but also a deeper appreciation for the cultural significance of Spanish cuisine.

 

 

Course duration & itinerary

Arrival days are on Sundays, and student check-in into the rooms must be after 14:00 h. The course price includes transport from the Alicante–Elche Miguel Hernández Airport, IATA: ALC, or Alicante Terminal (Alicant Terminal or RENFE train station) to the hotel. Each student must promptly communicate their pick-up details to our Client Relations liaison. From Monday to Friday, there are regular lessons from 09:00 h to 17:00 h, both lunch and dinner are lessons in themselves. On the last day, Saturday, we have departure day, when students travel to the airport or train station.

Day 1

Sunday

Arrival day.

Day 2

Monday

Introduction to Spanish Cuisine. Tapas & Pintxos.

Day 3

Tuesday

Exploring Galician and Basque Cuisines.

Day 4

Wednesday

Spanish Desserts.

Day 5

Thursday

The Art of Paella & Other Rice Dishes.

Day 6

Friday

Asador Culture – Meats & Seafood.

Day 7

Saturday

Departure day.

Arrival Day

Upon your arrival at the Alicante–Elche Miguel Hernández Airport, IATA: ALC, or Alicante Terminal (Alacant Terminal or RENFE train station), you will be greeted by one of our drivers, who will promptly take you to school by private shuttle. After checking in at the hotel, you can enjoy the local amenities until 19:00 h, when we will all meet for a quick 30-minute orientation session, after which we will share a welcome dinner prepared by our chefs.

All day
Arrivals at the airport or the train station.
13:00 h
Light lunch for early arrivals.
14:00 h
Check-in at the hotel.
19:00 h
Orientation session.
19:30 h
Welcome dinner.
Night at the hotel.

Introduction to Spanish Cuisine. Tapas and pintxos.

Discover the essence of Spanish cuisine, by tasting and understanding our ingredients, our regional cultures, and our cooking philosophy. Then we study the essence of Spanish social eating with an introduction to tapas and pintxos. This day is dedicated to understanding the cultural importance and variety of these small plates. Morning sessions cover the basics of assembling these bites, focusing on the interplay of flavors and textures. The afternoon brings practical experience, as participants create and share their tapas and pintxos, learning about the traditional ingredients and methods that make them a staple of Spanish cuisine.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Introduction lesson.
Spanish ingredients.
13:00 - 14:00 h
Tasting lunch.
14:00 - 17:00 h
Tapas and pintxos making.
19:00 h
Tapas dinner.
Night at the hotel.

Exploring Galician and Basque Cuisines.

This day explores the distinct culinary worlds of Galicia and the Basque Country. The morning is spent discovering Galicia's affinity for fresh seafood and vegetables, emphasizing simplicity and quality. The afternoon shifts to the innovative and unique approaches of Basque cuisine, exploring its commitment to excellence and creativity.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Galician cuisine.
13:00 - 14:00 h
Rustic style lunch.
14:00 - 17:00 h
Basque cuisine.
19:00 h
Northern Spain seafood dinner.
Night at the hotel.

Spanish Desserts.

Dedicate a day to the sweet side of Spain with an exploration of our desserts. Begin with an overview of the classic desserts, learning about the ingredients and techniques behind these sweet treats. The afternoon allows for in-depth practice, from preparing the bases to applying the finishing touches, culminating in a tasting session where the fruits of your labor are enjoyed.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Spanish pastry.
13:00 - 14:00 h
Ibérico lunch.
14:00 - 17:00 h
Spanish desserts.
19:30 h
Cocido dinner.
Night at the hotel.

The Art of Paella & Other Rice Dishes.

Embark on a journey into the heart of Spanish rice dishes, starting with the iconic paella. The morning focuses on the techniques and ingredient selection critical to crafting the perfect paella, emphasizing the traditional methods that distinguish it. The afternoon expands into other rice-based, noodles, and bean dishes that showcase the regional diversity of Spanish cuisine, such as arros meloso, arroz al horno, fideua, and fabada offering hands-on practice in the varied styles and flavors that characterize Spain's rich culinary heritage.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
The fundamentals of genuine Paella.
13:00 - 14:00 h
Paella lunch.
14:00 - 17:00 h
Rice, noodles, and beans variations.
19:30 h
Rice, noodles, and beans dinner!
Night at the hotel.

Asador Culture - Meats & Seafood.

On this last day, we immerse ourselves in the asador tradition, in honor of Spain's love for grilled and roasted meats and seafood. The morning session introduces the foundational techniques of marinating, grilling, and roasting, highlighting how they enhance flavor and texture. Afternoon activities involve applying these techniques to various meats and seafood, focusing on the practical skills needed to execute these dishes flawlessly, underlining the significance of fire in Spanish cooking. We will also have our last Q&A session. The course concludes with a celebratory dinner, pairing the week’s dishes with selected Spanish wines, and awarding certificates of completion, marking a journey through Spain’s culinary landscape.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Asador techniques.
13:00 - 14:00 h
Peasants lunch.
14:00 - 17:00 h
Preparing our final dinner.
Final Q&A with the instructor chef.
19:30 h
Farewell dinner banquet.
Certificates and awards.
Night at the hotel.

Departure day

Following breakfast at the hotel, take some time to unwind and make the most of the local facilities at your leisure. When it's time, our arranged transportation will escort you to either the Alicante–Elche Miguel Hernández Airport (IATA: ALC) or the Alicante Terminal (Alacant Terminal or RENFE train station), depending on your travel plans. For guests with later departure times, we're pleased to provide a complimentary light lunch to enjoy before you leave.

08:00 - 10:00 h
Breakfast.
Until 12:00 h
Express checkout of the hotel.
13:00 h
Light lunch for late departures.
All day
Transport to the airport or train station.

Course price

All-inclusive price

€2,750.00

The enrollment fee for the Basic Spanish Cooking is set at €2,750. This all-inclusive price covers not just the comprehensive culinary education you will receive but also ensures a worry-free and comfortable experience from start to finish. Included in this fee are land transportation services to and from Alicante airport or train station, ensuring a seamless journey. Accommodations are provided at a luxury boutique hotel in Altea, offering a restful and elegant stay throughout the course. All meals are covered. Additionally, the fee includes all necessary coursework materials and a professional kitchen uniform. Upon completion of the course, participants will receive a certificate. This all-encompassing package is designed to offer an unparalleled educational experience, allowing you to focus entirely on your culinary development.

All the following are included in the price:

  • NTransport to and from Alicante–Elche Miguel Hernández Airport, IATA: ALC or Alicante Terminal (Alacant Terminal or RENFE train station) to the school by private transport.
  • NFull room and board for the duration of the course. All meals are included, with water and wine*.
  • NAll lessons, theory and practical, as they are described in the itinerary.
  • NCourse booklets/manuals, notepads, and pens.
  • NCustom ACS kitchen uniform: one professional chef jacket, one apron, and a hat.
  • NAll coursework materials.
  • NAccess to the School’s online community.
  • NCertificate of course completion.

The all-inclusive price of €12,750 is based on single occupancy. For those wishing to share their room with a companion, we offer attractive discounts.

*All wines are selected by our resident sommelier

What is not included in the price?

  • MTravel insurance.
  • MAirfare and any travel expenses not stated in the itinerary.
  • MPersonal expenses and shopping during the course, excursions, visits, outside dinning.

The itinerary is subject to change if the instructor deems necessary, only for the improvement of the overall experience of all students.

Base price

€2,050.00

Alternatively, for students who prefer to handle their accommodations and logistics, we offer a course-only modality priced at €2,050. This option includes the full educational experience of the course— practical cooking sessions, and all necessary coursework materials—while allowing students the flexibility to arrange their stay, transport, and meals outside of class hours. This modality is ideal for local students or those who wish to explore living arrangements on their terms.

All the following are included in the price:

  • NMeals from Monday to Friday: Lunches and dinners.
  • NAll lessons, theory and practical, as they are described in the itinerary.
  • NCourse booklets/manuals, notepads, and pens.
  • NCustom ACS kitchen uniform: one professional chef jacket, one apron, and a hat.
  • NAll coursework materials.
  • NAccess to the School’s online community.
  • NCertificate of course completion.

What is not included in the price?

  • MTransportation to the School.
  • MAccommodations.
  • MBreakfasts.
  • MTravel insurance.
  • MAirfare and any travel expenses not stated in the itinerary.
  • MPersonal expenses and shopping during the course, excursions, visits, outside dinning.

The itinerary is subject to change if the instructor deems necessary, only for the improvement of the overall experience of all students.

Frequently Asked Questions