Highlights
Learn authentic Spanish cooking techniques through hands-on preparation of regional classics from across Spain
Master traditional Spanish rice dishes, including paella valenciana, arroz meloso, seafood rice, and fideuà
Explore the regional cuisine of Spain through dishes from Valencia, Galicia, Asturias, the Basque Country, Andalusia, and Central Spain
Develop essential Spanish culinary techniques, including sofritos, stocks, emulsions, braising, frying, and seafood cookery
Work with premium Spanish ingredients, including olive oils, seafood, Iberian pork products, conservas, cheeses, and seasonal produce
Prepare iconic Spanish dishes such as tortilla española, croquetas, bacalao al pil-pil, pulpo a la gallega, gazpacho, and Basque cheesecake
Discover the foundations of Spanish wine culture through curated tastings and regional wine pairings integrated throughout the course
Experience immersive culinary education in Spain through professional hands-on cooking classes, regional gastronomy, and traditional Spanish food culture
Quick Look
Period
April
Duration
7 days
Group Size
12 students max
Difficulty
Beginner to Advanced
Acommodation
Blue Sardine Boutique Hostel
Cost
€3450
Introduction
Spain is one of the world’s great culinary destinations, but Spanish cuisine is far more than paella and tapas. Behind every region lies its own culinary identity, ingredients, techniques, and food culture shaped by geography, climate, history, and local traditions. From the seafood stews of Galicia and the rice dishes of Valencia to the bold flavors of Andalusia and the refined simplicity of Basque cuisine, Spanish cooking is diverse, practical, seasonal, and deeply connected to everyday life.
Foundations of Spanish Cooking: Techniques & Regional Classics is a hands-on Spanish cooking course designed to introduce the essential techniques, products, and regional dishes that define authentic Spanish cuisine. Throughout this immersive culinary program in Spain, participants will prepare a wide variety of traditional Spanish recipes while developing a strong understanding of the foundations of the Spanish kitchen.
The course explores the core techniques used across Spanish regional cooking, including sofritos, stock making, seafood preparation, rice cookery, braising, frying, roasting, emulsions, and olive oil-based cooking. Alongside technical instruction, the program also introduces the cultural logic behind Spanish gastronomy, helping participants understand not only how dishes are made, but why they are prepared that way.
Over the course of the week, preparations may include tortilla española, croquetas, bacalao al pil pil, pulpo a la gallega, paella valenciana, fideuà, gazpacho, fabada asturiana, Basque cheesecake, and many other iconic regional dishes. The course also incorporates Spanish wine tastings and discussions about regional products, seasonal ingredients, and traditional food culture.
Designed for passionate home cooks, culinary enthusiasts, aspiring professionals, and anyone interested in authentic Spanish food, this program offers an immersive introduction to the techniques and regional classics that continue to define one of Europe’s most respected culinary traditions.
What You Will Learn
The foundations of authentic Spanish cooking and the culinary differences between Spain’s major regional cuisines
Essential Spanish cooking techniques, including sofritos, frying, roasting, braising, emulsions, and olive oil-based cookery
How to prepare traditional Spanish stocks, broths, fumets, and sauce bases used throughout regional Spanish cuisine
The techniques behind classic Spanish rice dishes, including paella valenciana, arroz meloso, seafood rice, and fideuà
Proper seafood handling and preparation techniques commonly used in Mediterranean and Atlantic Spanish cooking
How to prepare iconic regional Spanish dishes such as tortilla española, croquetas, bacalao al pil-pil, pulpo a la gallega, gazpacho, salmorejo, and fabada asturiana
Traditional Spanish methods for cooking vegetables, legumes, seafood, and meat with a focus on seasonality and simplicity
The role of olive oil, garlic, paprika, saffron, conservas, cured meats, and regional products in Spanish gastronomy
The fundamentals of Spanish tapas, pintxos, and family-style dining culture
The logic and science behind socarrat development, stock concentration, and rice absorption in Spanish rice cookery
How timing, resting, marinades, and advanced preparation influence flavor and texture in Spanish cuisine
Traditional Spanish dessert preparations, including Basque cheesecake, arroz con leche, and torrijas
An introduction to Spanish wine culture and the relationship between regional wines and local cuisine
The organization and workflow of a professional Spanish kitchen during the preparation of multi-course regional meals
The cultural and historical influences that shaped modern Spanish cuisine, including Mediterranean, Atlantic, and Moorish culinary traditions
Objectives
Build a strong foundation in the techniques, ingredients, and culinary principles that define authentic Spanish cooking.
Develop confidence in preparing traditional Spanish dishes from multiple regions of Spain.
Understand the structure and logic behind Spanish regional cuisine, including Mediterranean, Atlantic, and inland culinary traditions.
Learn how to prepare and use essential Spanish pantry items, stocks, sauces, and foundational preparations.
Gain practical experience with Spanish rice cookery, seafood preparation, braising, frying, roasting, and emulsified sauces.
Improve knife skills, kitchen organization, timing, and workflow through daily hands-on cooking sessions.
Develop the ability to execute complete Spanish meals using traditional techniques and regional ingredients.
Understand the role of seasonality, local products, and simplicity in Spanish gastronomy.
Gain familiarity with Spanish food culture, wine traditions, tapas culture, and family-style dining.
Learn how advance preparation, marinades, resting, and stock development contribute to flavor and texture in Spanish cuisine.
Build the technical foundation necessary for more advanced study of Spanish gastronomy and regional cooking.
Experience immersive culinary education in Spain through practical cooking, regional dishes, and cultural context.
During the Course, You Will Also
Taste a wide variety of regional Spanish products, including cheeses, olive oils, conservas, charcutería, seafood, wines, and seasonal ingredients.
Learn how Spanish culinary traditions change from region to region through discussions about geography, climate, agriculture, and local food culture.
Work with traditional Spanish pantry ingredients such as saffron, smoked paprika, sherry vinegar, garlic, olive oil, dried legumes, cured meats, and preserved seafood.
Develop an understanding of Spanish meal structure, tapas culture, pintxos traditions, and family-style dining.
Explore the relationship between Spanish wines and regional cuisine through guided tastings and food pairings.
Practice kitchen organization, mise en place, timing, and coordinated meal execution in a professional culinary environment.
Learn how traditional Spanish kitchens maximize flavor through stocks, resting periods, marinades, slow cooking, and layered preparation.
Gain exposure to both Mediterranean and Atlantic seafood traditions, including fish handling, shellfish preparation, and seafood stock production.
Discuss the cultural and historical influences that shaped Spanish cuisine, including Roman, Moorish, Mediterranean, and regional culinary traditions.
Prepare complete regional meals using techniques and preparations developed over the course of the week.
Experience hands-on culinary education in Spain while working in an immersive environment focused on regional gastronomy and authentic cooking techniques.
Who teaches this course?
Juan Penzini Granier
Academic Director
Check Bio
Juan Penzini-Granier is the founder and academic director of the Artisan Culinary School. With a career spanning over 15 years, Juan is a seasoned professional with a wealth of knowledge and experience in the culinary industry. Juan’s culinary journey began with formal training in baking, which he then complemented with education as a professional cook, then turned his career towards the managerial part of the culinary business. He went on to own and manage several successful restaurants in Venezuela, where he was awarded the largest concessions system at the most prestigious country club in the city. He also had the opportunity to go back to the school where he started his career, but this time as a kitchen instructor and food and beverage cost professor. Then, seeking to expand his horizons, Juan moved to Italy to pursue an education in professional charcuterie and cheese making and ended up being the director of an international culinary school. As a teacher and instructor, Juan has trained over 500 people from more than 45 countries, instilling in them a passion for culinary artistry and a commitment to excellence. With the Artisan Culinary School, Juan aims to offer a unique and immersive culinary education experience that empowers aspiring food artisans to realize their full potential. Juan’s dedication to culinary education and his vast expertise make him an invaluable leader and mentor at the Artisan Culinary School. His vision and leadership drive the school with excellence and inspire its students to reach new heights in their culinary careers.
Gallery
Itinerary
Discover everything we have planned for you in our itinerary.
Day 1
Sunday — Arrival Day
Arrival and transfers. Orientation and welcome aperitivo followed by an introductory dinner featuring regional Spanish products and wines.
Day 2
Monday — Spanish Culinary Foundations
Introduction to the foundations of the Spanish kitchen, including sofritos, broths, olive oil cookery, frying techniques, emulsions, and the essential Spanish pantry. Several preparations for later in the week begin on this day, including stocks, marinades, and desserts requiring resting time.
Preparations and dishes include:
Pan con tomate
Allioli
Mayonesa
Tortilla española
Pisto manchego
Croquetas
Fondo oscuro
Fish fumet
Basque cheesecake batter
Wine and herb lamb marinade
Day 3
Tuesday — Northern Spain I: Basque Country & Navarre
Exploration of the cuisine of Northern Spain through seafood cookery, cod handling, emulsified sauces, and Basque pintxos culture. The day focuses on precision, restraint, and sauce development.
Preparations and dishes include:
Bacalao al pil pil
Salsa verde
Marmitako
Gilda pintxos
Piperrada
Basque cheesecake
Shellfish stock reinforcement
Day 4
Wednesday — Northern Spain II: Galicia & Asturias
Focus on Atlantic Spanish cuisine through rustic regional dishes, seafood traditions, farmhouse cooking, and slow-cooked preparations. Production begins for several rice and sauce preparations for the following day.
Preparations and dishes include:
Pulpo a la gallega
Caldo gallego
Fabada asturiana
Empanada gallega
Arroz con leche
Seafood fabrication and cleaning
Romesco sauce
Day 5
Thursday — Rice & Mediterranean Spain
Technical exploration of Spanish rice cookery, including stock management, socarrat development, seafood handling, and Mediterranean culinary techniques.
Preparations and dishes include:
Paella valenciana
Arroz meloso
Seafood rice
Fideuà
Allioli refinement
Romesco
Seasonal Mediterranean vegetable dishes
Day 6
Friday — Central & Southern Spain
Focus on the cuisine of Central and Southern Spain through Moorish influences, braising, slow cooking, Andalusian classics, and rustic meat and vegetable preparations. Several dishes utilize marinades and preparations started earlier in the week.
Preparations and dishes include:
Salmorejo
Gazpacho
Carrillada
Wine-braised lamb shoulder
Espinacas con garbanzos
Torrijas
Traditional pork preparations
Day 7
Saturday — Departure Day
Departure transfers and check-out.
Specifics
Inclusions
Six nights of accommodation in Altea, Spain.
Daily hands-on cooking classes and technical instruction from Monday through Friday.
All ingredients, products, equipment, and culinary materials required during the course.
Daily lunches and dinners during practical cooking sessions.
Welcome dinner on arrival day.
Regional Spanish wine tastings and food pairings are integrated throughout the course.
Course manual and educational materials.
Artisan Culinary School chef uniform set.
Airport or train station transfers on scheduled arrival and departure days from Alicante Airport or Alicante Train Station.
Guided tastings of Spanish regional products, including olive oils, cheeses, conservas, charcutería, seafood products, and wines.
Access to professional kitchen facilities and equipment throughout the course.
Coffee, water, and refreshments during class sessions.
Not Included
Flights or other transportation to and from Spain.
Travel insurance, medical insurance, and visa expenses if required.
Alcoholic beverages outside of scheduled tastings and pairings.
Personal expenses, shopping, and optional activities outside the course schedule.
Additional hotel nights before or after the scheduled course dates.
Private transportation outside of scheduled arrival and departure transfers.
Laundry services and other personal hotel services.
Who is this course for?
This course is designed for passionate home cooks, culinary enthusiasts, aspiring chefs, food professionals, and travelers seeking an immersive Spanish cooking experience in Spain.
It is ideal for anyone interested in learning authentic Spanish cooking techniques through hands-on preparation of traditional regional dishes and classic Spanish recipes.
The program is particularly well-suited for those who want to better understand Spanish gastronomy beyond paella and tapas, exploring the regional diversity, ingredients, and culinary traditions that define Spain’s cuisine
No professional culinary experience is required to participate successfully in this course. The program is structured to be approachable for motivated beginners while still offering valuable technical depth for more experienced cooks and culinary professionals.
This course is also an excellent choice for culinary students, private chefs, food entrepreneurs, and hospitality professionals looking to strengthen their knowledge of Mediterranean cuisine, Spanish regional cooking, seafood preparation, rice cookery, and traditional Spanish culinary techniques.
Participants seeking a cooking vacation in Spain that combines practical culinary education, regional gastronomy, Spanish wine culture, and immersive food experiences will find this course especially rewarding.
Did you know?
Did you know that Spain is home to more than 8,000 kilometers of coastline, giving rise to one of the world’s most diverse seafood traditions and regional fishing cultures?
Did you know that many of Spain’s finest regional specialties depend on centuries-old preservation techniques such as escabeches, salazones, and conservas, which are still widely used today?
Did you know that some of Spain’s most celebrated dishes rely on only a handful of exceptional ingredients, proving that product quality is often more important than complexity?
Did you know that each Spanish rice dish is traditionally paired with a specific type of rice, stock, cooking vessel, and technique depending on the region and desired texture?
Did you know that Spain is one of the world’s leading producers of olive oil, wine, cured meats, seafood, and artisanal cheeses, making it one of Europe’s most important gastronomic destinations?
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