This Thursday we'll be hosting our very first live session inside Carlos Paella Academy. Whether you're just getting started or you've been cooking paella for years, this is your chance to ask anything. https://www.skool.com/live/sWVw3QZQf2G Thursday - 10:00 pm (UTC+2) Madrid TIME - 04:00 PM New York TIME - 03:00 PM Chicago TIME - 01:00 PM Los Ángeles TIME 🥘 Techniques 🔥 Common mistakes 🍚 Rice selection 🧑‍🍳 Equipment ❓Or any paella question you have. 👇 Before Thursday, introduce yourself in the comments and tell us: Where are you from? What's the #1 question you'd like me to answer live? I'm looking forward to meeting you all! Carlos

Temperature constantly changes throughout the cook. Knowing when to increase or reduce the heat is one of the keys to consistent results. Share your observations and questions about temperature management.

Hi everyone! 👋 One of the best things about this community is that we're bringing together people from all over the world who share the same passion for Spanish rice. Drop a comment and tell us: 📍 Where are you cooking from? 🇺🇸 USA? 🇨🇦 Canada? 🇬🇧 UK? 🇦🇺 Australia? 🇳🇴 Norway? 🇪🇸 Spain? ...or somewhere else? I'd love to see how far this community reaches. Let's put our countries on the map! 🌎🥘

Altitude and atmospheric pressure change the way rice cooks. Cooking in Madrid isn't the same as cooking in Denver or Bogotá. Let's discuss how pressure affects cooking times and final results.

Have you ever heard something like this? This is very typical from Alicante, in the east coast of Spain