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The Spanish Kitchen – Seafood Pintxos and Tapas

What is the difference between Pintxos and Tapas?? Both small bites, the difference largely depends on the location in Spain. Our Cuba and Spanish Expert Chef Yary, in this hands-on class, will share her world of knowledge, tricks and tips behind their preparation. Studying and working in Bilbao and other places within the Basque region of Spain, Chef Yary learned from some of the very best Spain has to offer. From the simple to elaborate, the world of small plantes is demystified and made easy and fun.

In this class you will make these delightful tapas:

Roasted Clams with Seasonal Mushrooms, Pancetta and Tomatoes served with a Grilled Asparagus, and

Mejillones a la Marinera- (Mussles Spanish Style) cooked in a rich saffron broth with Spanish flavors garnished with parsley picada and grilled bread, and a 

Classic Spanish Romesco on a seasoned baguette garnished with Smoked Salmon



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