Carlos , I like to say thank you very much for your class , was very helpful and you are very open mind no only to teach also to listening . Was great having you on video chat.👏👏👏👏

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

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

Oil and fat do much more than add flavor. They influence grain separation, texture and the cooking process itself. Discuss techniques, quantities and different approaches here.

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.