Explore the essential sauces and methods that define the Spanish table—creating rich sofrito, silky allioli, and bold romesco—before applying them across a dynamic menu. Gain confidence crafting perfectly crisp croquettes, balancing flavors in seafood dishes, and building a traditional paella from the ground up, as SVCI’s Chef Paul guides you step by step with technique-driven instruction while you actively cook, taste, and refine your skills alongside fellow participants. The class concludes with a bright, elegant citrus almond cake, showcasing Spain’s love of simple, expressive desserts, including Manchego croquettes with quince sauce, hazelnut-crusted halibut with romesco sauce, traditional allioli, classic sofrito, paella with vegetables and chorizo, and citrus almond cake.