It was great to get back to the warmth of Gabriela Llamas’ studio for a series of Spanish cooking classes in English. Gabriela is a member of the Spanish Academy of Gastronomy and when she is not giving cooking classes in her beautiful kitchen studio, she is either writing articles for magazines; Vogue, Food & Wine and Spain Gourmet Tour to name a few, or catering for private dinners and functions for clients such as Krug, designer Luis Galliussi and the French Embassy in Madrid.
Good food certainly runs in the family and Madrid foodies are well acquainted with her mother’s kitchen shop El Alambique now run by Gabriela’s sister Maria. Both school and shop are situated just minutes from the Royal Palace.
Our first class was tapas and pinchos for parties; Spanish tortilla, stuffed baked mushrooms, red piquillo peppers filled with manchego, romesco sauce with quails eggs, broccoli and dipping potatoes, cecina (Spanish cured beef) with thyme and olive oil and of course the laborious ham “croquetas” and pears in saffron syrup for dessert.
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