Nothing screams Spanish Mediterranean louder than Paella. Yet visitors often miss out on the joy of a quality paella. They are lured into tourist traps and served yellow, overcooked rice filled with preservatives and lacking flavour.

Our executive chef became popular among locals when they ran the kitchen at Kaiku restaurant in the fishermen’s neighbourhood of La Barceloneta, facing the sea, where their invention for giving his rices an irresistible smoky aroma was born. We use “The Volcano”, a custom-made “hat” that smokes the paella for a few minutes with sprigs of rosemary adding a touch of flair and the coveted aroma to the dish.

To accompany the experience, we offer the opportunity to learn to make an authentic and quality sangria, and what to look out for when buying one in a bar or restaurant. To go above and beyond, we share local knowledge and advice on Spanish wines - useful tips guests can take home with them after the holidays.