By: Shannon Lumpkin | Marketing Coordinator | DZ Restaurants
Having lived in Madrid, Spain from 2021 to 2023, I was ecstatic when I booked my spot at Boca Bistro’s paella-making class.
I wasn’t terribly familiar with Spanish food before I decided to pack up my life in the United States and work in Madrid as an English teacher. My father had lived in Spain as a child on an air force base and he once told me about attending a wedding in a small village where the reception began with gigantic pans overflowing with paella. The dish is often presented at celebrations and has not only become a cornerstone of Spanish cuisine but one that celebrates a culture that emphasizes the importance of community, family, and togetherness.
Arriving to Class: Station Set Up
When I arrived at Boca Bistro for my class, I was led to a private room with eight small stations that had vegetables, chorizo, spices, oils, a cutting board, a knife, and a burner with a paella pan perched atop it. We also had vegetable stock that was made in house that morning at Boca Bistro. Chef Ian told us that the staff always start their day by making broths and bread from scratch to prepare for their lunch and dinner services.
Tapas and Cooking Tips from Chef Ian
During the class, we were given a few tapas to enjoy. These small plates, often served as cold or hot appetizers, are an essential part of the Spanish lifestyle. It once again represents the spirit of sharing and togetherness that is so important to Spanish culture. We sampled ham croquettes and shishito peppers which were so excellent I often forgot to stir my cooking paella. Chef Ian was always patient and nonjudgmental though. He would answer questions and give advice with compassion and genuine enthusiasm for the process. He mentioned frequently that being able to interact with guests in a class setting like this is his favorite part of working at Boca Bistro.
Once the paella was done cooking, we sat down and sampled Spanish olives and Boca’s house-made bread. Half the attendees in our class hadn’t ever tried paella and after just a few bites they wondered how they’d gone so long without trying it. “I’m so happy right now,” gushed the woman across from me. “This is so delicious.” After a crunchy churro with a chocolate drizzle to finish the night off, it was time to head out. Everyone received paella leftovers (if they had any left) and a booklet with the recipe we had followed. Ian also gave us tips on where to find quality rice and ingredients around Saratoga and the Capital Region for when we make paella at home.
Parting Thoughts: A Little Bit of Spain in Saratoga
It’s probably obvious at this point, but I had a great time at Boca’s paella-making class. My expectations were high and then surpassed. Chef Ian is a natural teacher, and I enjoyed hearing his anecdotes about the restaurant in between cooking advice. As I reflect on the class, memories of sharing food with my friends and coworkers in Spain keep coming back to me: a loud and festive dinner with my coworkers with dozens of tapas, a bowl of paella given to me by my roommate, and the croquettes and Tinto de Verano my friends and I would bring to Retiro Park for picnics.
Saratoga is quite a distance from Spain, about 3,500 miles. However, for a few hours, I felt the warm and celebratory spirit of the Spanish people and the joy I experienced when I was surrounded by good friends and good food. I’m thrilled to have a little corner of Spain here in Saratoga to visit at Boca Bistro.
