Cook paella over open flame on a private Seville rooftop, with a local chef guiding in English and Spanish and the Cathedral's bell tower in view. Sangría and appetisers from the start, then your group sits down to eat what it made.
This view of the Giralda comes with an apron and a glass of sangría. On a private rooftop above Seville's Old Town, reserved for your group alone, a local chef shows you how paella is made over open fire, at an unhurried pace, guiding in English and Spanish.
Then the pan is yours. You build the sofrito and add the rice while the chef talks you through the small decisions that separate a good paella from an ordinary one: how much stock, when to stop stirring, how to tell the socarrat is ready. Sangría and Spanish appetisers keep coming while you cook, and with only your own group on the rooftop, the evening has the ease of a dinner at a friend's house.
When the paella is done, everyone sits down together to eat it, the bell tower still in view. You leave with a recipe you have actually cooked, and every reason to try it again at home.
