One of the most meaningful ways to connect with a culture is through its food. So, during my recent trip to Barcelona, Spain, I set aside a day of sightseeing to attend a hands-on cooking class at the Barcelona Cooking School. Nestled just off Las Ramblas (the famous pedestrian street), and steps from the bustling Mercat de Sant Josep de la Boqueria, the school offers a warm, welcoming introduction to Catalan and Spanish cuisine for travelers and food lovers.
A Market-Fresh Start
Before we donned aprons, we began our day with a visit to La Boqueria. This vibrant, sensory-rich market (open since 1836) is truly one of the most spectacular I’ve ever explored (and I’ve been to many). Think rows of jewel-toned produce, seafood still glistening on ice, hanging legs of jamón, towers of cheese, and the intoxicating aroma of spices, olives, and herbs. Chef Juan, our guide and instructor, walked us through the stalls, sharing tips on selecting the freshest ingredients and insights into local products and culinary traditions. I only wish I had discovered this market on my first day in the city!
Tip: the market includes restaurants as well.
Into the Kitchen
With bags of fresh chicken and vegetables in hand, we returned to the school and got to work. Our group was small and intimate—just five of us, including my travel companion Judy—and the atmosphere was relaxed and social. Chef Juan handed out the menu:
- Butternut Squash and Pear Soup
- Spanish Omelet (Tortilla Española)
- Pan con Tomate (Tomato Bread)
- Chicken Paella
- Crema Catalana
He demonstrated each technique with patience and humor, then put us to work—chopping, stirring, and of course, sipping wine.
Learning From the Chef
Chef Juan started by showing us how to safely cut a tough-skinned butternut squash—a task I’ve always found daunting. His trick? Roll the squash back and forth across the knife blade before slicing. It worked like a charm. That tip alone made the class worthwhile!
He also emphasized practical techniques: stressing that you should always create a flat surface before cutting vegetables for safety. For separating eggs, he used a spoon to gently scoop the yolk from the white—no shell-juggling needed.
Chef divided up the prep tasks, and soon we were chatting, laughing, and enjoying ourselves as we cooked side by side.
The Dishes
Squash and Pear Soup
The butternut squash and pears were cut and sautéed with onions, garlic, and a drizzle of olive oil. I then used an immersion blender to “cream” the soup. Smooth, subtly sweet, and gently seasoned, it became a comforting start to the meal. I look forward to making it again in the fall.
Pan con Tomate
This classic Catalan tapa is simplicity at its finest. We rubbed ripe tomato directly onto toasted rustic bread, added a generous drizzle of olive oil, and finished with sea salt. You know— sometimes the simplest things are the most satisfying.
Spanish Omelet (Tortilla Española)
A tortilla is a traditional dish in Spain eaten at any time of day. Ours was combination of onions, potatoes, and eggs. When the bottom was cooked, Chef placed a wooden cutting board on top of the pan and flipped everything over. He then slid the partially cooked tortilla onto the board, then slipped it back into the pan to finish cooking.
Chicken Paella
Paella was the showstopper. Chef Juan guided us step-by-step through building flavor: sautéing aromatics, browning chicken, toasting rice, then gradually adding broth. The key? Patience and precision. We each took turns stirring and seasoning, and watched eagerly for the prized socarrat—the crispy, golden crust at the bottom of the pan. The final dish was rich, savory, and absolutely unforgettable.
Crema Catalana
I thought the preparation for this dessert would be more complicated, but it’s not Though it looks similar to Crème Brulee,, this custard is lighter, made with milk instead of cream, and infused with cinnamon and citrus. We had the fun of using a kitchen torch to caramelize the sugar topping—an exciting and dramatic end to the cooking session.
A Shared Meal
After our morning in the kitchen, we sat down around a long communal table to enjoy the fruits of our labor. Glasses of wine in hand, plates brimming with our homemade dishes, we toasted Chef Juan and new friends, new skills, and an unforgettable day in Barcelona. We were so full afterward, dinner was definitely off the table that night!
Why I Recommend It
Hands down, this was the best cooking class I’ve ever taken. The session was far more than a cooking lesson—it was an immersive, joyful experience. It offered the chance to slow down, connect with others, and truly engage with the flavors and rhythms of Spanish life. Whether you’re an experienced cook or a total beginner, the Barcelona Cooking School offers a hands-on, delicious way to bring a little piece of Spain home with you.
Bringing It Home
The Barcelona Cooking School emails students all the recipes. I was so inspired, I prepared the chicken paella and crema Catalana once again, this time at home. They turned out wonderfully—though I couldn’t get my butane torch to work, so my custard lacked that caramelized top. No matter—it was still creamy, flavorful, and brought me right back to that sunny Barcelona kitchen.
Reserve with The Tour Guy
I booked my cooking lesson through The Tour Guy before I left on my trip. Plan ahead as Barcelona is always busy with tourists. Make your reservations so you won’t be disappointed
Here’s the Link: https://thetourguy.com/tours/barcelona/spanish-cooking-class
