Spanish Paella cooking class and dinner in Haight Ashbury

This tapa is also classic Spain. I take great bread, lightly toast it, rub with garlic and then smear with ripe tomatoes. Then to gild the lily we garnish with a few flecks of coarse sea salt and add a cured anchovy on top!

These sometimes spicy peppers are in season and absolutely a delicious accompaniment to an excellent aperitif while we cook. I also like to serve Spanish olives stuffed with anchovies and chorizo from Spain!

An authentic paella using real "bomba" rice, house-made lobster stock (a real game changer), onion, pimenton, saffron, gulf prawns, clams, mussels, English peas and lemon. I like to serve with a bit of house-made garlic aioli for some kick.

This is a Spanish classic. Super fresh greens tossed with coarse salt, Sherry vinegar and young olive oil and paired with roasted beets & Laura Chenel goat cheese.

This extraordinary dessert hails from the Basque country from the town of Santander. I serve this cheese cake meets flan (but light!) with local berries. I will even share with you the recipe. It's incredible!