Paella Afuera

Overview:

Paella is as much about place and timing as it is about ingredients — best cooked outdoors, shared communally and enjoyed at an unhurried pace. This spring demonstration class brings that spirit to the Arboretum, where longer days and warmer air set the stage for cooking over an open flame and gathering around a generous pan of food.

Chef Cheo Smith will prepare a classic paella afuera (outdoors), guiding you through the essential techniques that bring the dish together: building depth at the base, layering ingredients for maximum flavor and allowing the rice to cook undisturbed. Along the way, you’ll hear stories and observations drawn from his time in Andalusia, where food is closely tied to where it is grown, seasonality and the simple act of lingering at the table. The paella will be paired with uniquely Spanish accompaniments — pan con tomate, roasted olives and nuts, a bright salad and a sangria that will become an instant favorite all summer.

In this class you will learn:

• The foundational elements of a well-balanced paella, from sofrito to finished rice
• How to manage heat and timing when cooking paella outdoors
• Packing flavor into proteins by building a fond for deglazing
• How wine, tapas and ambiance complete the Spanish table

On the Menu: 

• Paella al Aire Libre — cooked outdoors over fire with chicken, Spanish chorizo and shrimp
• Pan con Tomate — crusty bread with tomato and garlic grated in
• Spanish Olives and Bar Snacks
• Andalusian-Inspired Salad with orange, fennel and an Aioli dressing
• House Sangria

Notes:

• We are unable to accommodate individualized changes to the menu.
• Per University of Minnesota Policy, sampling alcoholic beverages is for educational tasting/pairing purposes and will be limited to small pours. 

Instructor: 

Chef Cheo Smith brings his experience in kitchens of all sizes — from the home oven to producing hundreds of school lunches a day, and now, to the Farm at the Arb. A Minnesota native, Cheo is a member of the Sisseton Wahpeton Oyate and descendant of the White Earth Nation. He seeks to bridge the gaps in access and knowledge that prevent many people from getting farm fresh ingredients to their dinner table. His mission is to make preparing great tasting and healthy foods accessible to the home cook.