Spanish Cooking Workshop with Paella Malaga

A cooking studio in Málaga's historic centre

The workshop takes place in a bright, modern kitchen in the historic centre of Málaga, about five minutes on foot from Atarazanas Market. The location makes it easy to fit the class into a day of sightseeing: the cathedral, the Alcazaba and the shopping street of Calle Larios are all a short walk away. Classes start at 11:00 for a long lunch or 17:00 for an early dinner.

Each participant has a place at the counter and real tasks to do: chopping, stirring, seasoning and plating. The chef explains every step in English and shares tips on Spanish ingredients, olive oil, saffron and the local way of eating. If you are looking for the best cooking class in Málaga that is truly hands-on, this one is 100% participatory and full of good humour.

Paella, the star of Spanish cooking

Paella was born in the rice fields around Valencia and became the best-known dish of Spain. In the class you learn the secrets that make the difference: a slow sofrito of tomato and pepper, the right short-grain rice, a good stock, saffron for colour and aroma, and the patience not to stir once the rice is in the pan.

The chef, trained by a Valencian paella specialist, shows you how to control the heat to get the famous socarrat, the lightly toasted layer of rice at the bottom of the pan that Spaniards fight over. You cook the paella together in a large traditional pan, and you leave with the confidence to recreate it for family and friends wherever you live.

Ajoblanco and remojón malagueño

Ajoblanco is Málaga's own cold soup, older than gazpacho and made with almonds, garlic, bread, olive oil and a touch of vinegar, blended until silky and served chilled, traditionally with sweet green grapes. Its roots go back to Al-Andalus, and it is one of the most refreshing dishes you can taste in southern Spain.

Remojón malagueño is a colourful salad typical of Málaga, combining juicy oranges with salted cod, black olives, spring onion and olive oil. Sweet, salty and fresh at the same time, it shows how Andalusian cooking makes the most of simple local produce. Both recipes are easy to repeat later, and the chef explains where to find the best ingredients in Málaga.

The shared meal and a surprise dessert

Once the dishes are ready, the group sits down together to enjoy the meal you have prepared: ajoblanco, remojón and the paella straight from the pan, served with soft drinks or water. It is a relaxed, social moment to chat with the chef and the other participants about food, travel and life in Málaga.

The class ends with a surprise dessert, often inspired by Málaga and Andalusian sweets, a speciality of the chefs. Allergies and intolerances can be accommodated, and vegetarian and vegan menus are available if you tell us when you book. It is one of the most enjoyable food experiences in Málaga and a great way to meet other travellers.

Before or after class: Atarazanas Market

Just a few minutes from the kitchen stands Atarazanas Market, Málaga's central market. The nineteenth-century iron and glass hall is entered through a Moorish stone gateway that once belonged to the medieval shipyard, and a large stained-glass window shows scenes of the city. Inside, stalls overflow with fish, fruit, olives, almonds and local cheeses.

Visit it in the morning before the 11:00 class or the next day to buy the ingredients you have learned to use. The chef will gladly recommend local markets, shops and places to eat in Málaga, so the class is also a great introduction to the food scene of the city. Look out for the almonds, olives and oranges you used in class.