Cooking Point

I had an amazing time at Cooking Point! I made paella, sangria and gazpacho. The instruction was done in English and was easy to follow. We went to a local market to get produce and seafood for the dishes we made. The instructor was very knowledgable of the area, market, and explained how things are done in Madrid. He was very helpful and I would truly recommend you taking the class!

One of my favorite activities in Madrid! Not only was our instructor Eduardo enthusiastic throughout the class, but also very knowledgeable about the Spanish culture and food.
Using fresh ingredients that Eduardo prepared for us, we made sangria, mussels vinaigrette, garlic shrimp, chorizos in cider, Spanish potato omelette, Potatos bravas, and Pan con tomate (Tomato bread), all of which were simply d-​e-​licious! (And nothing beats home-​cooked meals!)
The lunch class offered courses on how to cook pallela and gazpacho. I would recommend anyone who wishes to learn how to cook traditional Spanish Tapas to take his class!

My wife and I took the tapas class and we could not say enough great things about our time with Eduardo! He speaks fluent English and was so detailed in his preparations and explanations about the ingredients we were using.
All in all he guided us in making 6 tapas ranging from sangria, garlic shrimp, mussels, a chorizo dish, potato y bravo sauce, etc and all were PHENOMENAL. We thoroughly enjoyed this class and our only regret is that we did not have the time to take his paella class!

I loved it! My sister and I took the paella class on a rainy day in Madrid.
Class starts by a quick five minute walk to a market. You get the fresh fish and vegetables needed for the paella and gazpacho. Along with some fruits for sangria!
Our instructor Eduardo does an excellent job explaining the market and foods. Back in Ohio we don’t have markets like this so it was cool to learn about the market stands putting together orders for restaurants in the early AM and the history. We learned about different meats, cheeses, fish, and produce.
From there we went back to the classroom and washed up and got ready to cook!
We started with preparing the sangria so it would be ready to drink with the meal. Then we learned how to make a traditional Spanish gazpacho. Puréed and strained for a smooth texture and serve cold. Delicious!
Next we learned the ins and outs of paella. Eduardo instructed us on how to chop and sauté everything to perfection! He explained differences in rice, saffron, and even olive oil. I had always wondered what the difference between extra virgin and virgin olive oil.
After the paella finished we enjoyed everything we made while Eduardo showed a slide show of pictures from paella cookouts and city fairs!
It was all very enjoyable and I wish I had time to do the tapas class! 70 € is totally worth it!