Looking for a different, fun activity to do on your Seville visit? A Seville cooking class is a great way to dive deeper into the city's food culture (even for novices in the kitchen!).
By Liza S. | Updated 15 Mar 2024 | Seville | Places To Go |
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Ever wondered what magic lies behind those delicious Spanish dishes you've been savouring in Seville? Then a cooking class in Seville might just be the perfect activity for you!
Taking a cooking class while travelling to Andalucia isn't just about adding recipes to your repertoire; it's a deep dive into the culture, flavours, and traditions that make a place unique. And it’s a fantastic way to take home an everlasting souvenir: the knowledge of how to recreate your favourite Spanish food.
I recently took a Seville cooking class (my first cooking class while travelling!) and in this article, I’m sharing my culinary adventure.
Curious about what to expect in a cooking class in Seville and what iconic Spanish dishes I learned? Stick around to discover why this culinary experience might just be the highlight of your Seville escapade, blending learning, eating, and laughing into an unforgettable activity.
With so many fantastic things to see and do in the city, you may be wondering, why even take a cooking class in Seville?
Believe me, I had the same thoughts and it was only on my fourth Seville visit that I finally took this class… and I wish I had done it sooner.
What I discovered is that taking a cooking class in Seville offers an unparalleled opportunity to immerse ourselves in the city's rich culinary traditions. It's a deep dive into Sevillian culture, where every recipe has a tale, blending centuries of history and gastronomic evolution.
In the cooking class that I took, we began our experience in the Triana market with a tour. It wasn’t just educational; it was fun. We navigated through vibrant stalls alongside locals, learning about local produce and products and how to select the best ingredients, knowledge that's as invaluable as the recipes themselves. The class itself was a delightful mix of learning and entertainment. Imagine the camaraderie as you and your fellow culinary enthusiasts chop, blend, and sauté your way through traditional Spanish recipes, guided by an expert chef who shares not just their cooking techniques but also little cooking tips and the stories behind the dishes. I loved this hands-on approach which ensures that the experience is not just about eating but about creating and sharing.
Ever wondered why certain spices are used or how traditional dishes are prepared to perfection? Here, in the warmth of a Sevillian kitchen, the secrets behind the authentic flavours of Andalucian cuisine are revealed.
And, of course, at the end of the Seville cooking class, you’ll get to enjoy the fruits of your labour. Prepare to tantalise your taste buds and pat yourself on the back for a good job well done!
After all that hard work, there’s more than enough food and drink to enjoy and you’ll definitely be satisfied when you leave class.
But perhaps the most lasting benefit of taking a cooking class in Seville is the memories you'll create along the way — memories that extend beyond the kitchen. You'll leave with a collection of recipes, sure, but also with stories to tell and experiences that connect you more deeply to Seville's culinary heart.
Plus, the skills you acquire become souvenirs that allow you to recreate and share the taste of Seville with loved ones back home, bringing a piece of your travels to your table. (I was this close to buying a paella pan… but I sadly didn’t have enough luggage space!)
What I experienced is that a Seville cooking class is much more than a simple cooking lesson; it's an enriching experience that spices up your travel with knowledge, fun, and flavours, making it a highlight of any visit to this vibrant city.
The cosy kitchen at Taller Andaluz de Cocina, a cooking school in Seville
Let’s answer the biggest concern most people have about taking a cooking class.
If you’re worried about your cooking experience (or lack thereof), I’m here to reassure you that there’s nothing to fear. There’s no pressure to do anything that you’re not comfortable with and you can always take on a simpler task.
It helps if you’re willing to go out of your comfort zone a little bit, as the professional chef is generous with sharing their tips and knowledge and they do go around the kitchen to give guidance where needed. In my class, there were people with varying skills and comfort levels in the kitchen, and everyone was still able to contribute and enjoy themselves.
I personally enjoy cooking and am comfortable in a kitchen so this activity is within my interests. But even if you’re a nightmare in the kitchen, I believe you can still have fun and enjoy the class if you come with an open mind and no expectations.
The gender split is also quite balanced - I think perhaps because most of the men were tagging along with their partners. Nonetheless, everyone in my class was really game to participate and join in.
The Seville cooking class I took was conducted by Taller Andaluz de Cocina, a cooking school in Seville that’s located in the Triana Market. With their years of experience running cooking classes of all kinds, you’ll be in good hands.
While Spanish cooking classes are their main offering for visitors to Seville, the school also runs various classes covering different cuisines for anyone who’s looking to expand their cooking repertoire (these classes are typically conducted in Spanish). They also offer private cooking group events.
I participated in the morning session of the Spanish cooking class in Seville which includes a tour of the lively and historic Triana market. So before we get into the kitchen, we get to learn more about the market, Spanish produce, and typical ingredients used in Spanish cuisine.
After the market tour, the class heads back to the kitchen. With the guidance of a professional chef, you can expect to prepare a full meal of 3 Spanish dishes. The dishes are cooked family-style in 1 or 2 big pans so if you’re squeamish about sharing your food, this may not be for you.
That said, they’re big on food safety and you’ll be instructed when necessary to wash your hands and/or your kitchen tools.
You won’t have to do each and every step of the recipes; the tasks are divided between the class participants so while it is definitely hands-on, it really is more of a group activity rather than an individual one.
We were mostly standing during the cooking class but, if needed, there are high stools provided so that you can sit and rest your feet.
If you have any dietary requirements or restrictions, the school is able to accommodate you. It’s a good idea to inform them when you book so that they can make arrangements. I myself don’t eat pork and they were able to accommodate me.
The best part, for me, is that you’ll get to indulge in your creations at the end of the cooking session. And with 3 dishes, 2 drinks and a light dessert, you’ll definitely be more than satisfied!
After the cooking class, Taller Andaluz de Cocina will email the recipes to you so that you have it at your fingertips when you want to recreate them at home.
My Seville cooking class had a 10.30am start time so it was bright and early as I crossed the Triana bridge to get to the Triana Market, the location of the class. Taller Andaluz de Cocina is located within the market itself, tucked away in a quieter area on the left side of the building.
When I arrived, I was warmly greeted by Sabrina, who would be our guide. She re-confirmed my dietary restriction when I checked in and it was easily accommodated.
Our cooking class group gathered in front of the stall, where Sabina then gave us a quick overview of the day’s schedule and what to expect.
Walking around Triana Market
We began with a tour of the Triana market. As it was still morning, the atmosphere was bustling and lively as locals went from shop to shop, doing their shopping, and tourists wandered around the alleys, peering interestedly at the different produce on display.
Triana Market's roots are deeply intertwined with Seville's past, standing on the grounds of the historic Castillo de San Jorge, once a fortress and later the headquarters of the Spanish Inquisition until the 18th century.
Transformed into a market in the 19th century, it has since evolved into a vibrant hub for fresh produce, restaurants, and food products. Despite modern renovations, the market retains its historical essence, with remnants of the castle preserved beneath its floors, accessible to visitors, as well as beautiful tiled storefronts that reflect the neighbourhood’s ceramic-making heritage.
On our tour, Sabrina introduced us to the market and then took us around, stopping at several different stalls that offer Spanish produce and ingredients. Among other things, we learned about the different grades of iberico ham, how saffron is produced (and why it’s so expensive), seasonal local fruits and veggies, and olives and olive oil.
It was a fascinating introduction to Andalucian culinary traditions and products and I learned so much.
Preparing salmorejo in the blender
Then we headed back to the cooking school to begin the cooking portion of the day.
With freshly-washed hands and an apron, we were ready to begin. Our group of 10 was divided into 2 smaller groups and we each commandeered one section of the long kitchen island.
Professional chef Leo was our instructor and he was brilliant. Warm, helpful, knowledgeable, and funny, he made everyone feel at ease. He was always ready to answer any questions or offer guidance on kitchen skills when we were doing our individual tasks.
Our menu for the Seville cooking class consisted of 3 traditional Spanish dishes: salmorejo (a cold tomato soup that’s richer than a gazpacho), espinacas con garbanzos (spinach with chickpeas), and paella (does it even need an introduction? I think not!).
Salmorejo and espinacas con garbanzos are very much typical Andalucian fare. And while paella doesn’t originate from the south of Spain, it’s such an iconic Spanish dish that it’s no surprise that many are keen to learn how to cook it.
Our first dish was salmorejo. As no cooking is required to prepare it, it was a good way to warm up and ease us into the activity. With the ingredients laid out in front of us, Leo gave instructions on what needed to be prepared and then we each could choose the task we wanted to do. I’ve had salmorejo before and it’s super tasty… I was surprised by how easy it is to prepare! Goes to show how using good quality and fresh ingredients can really yield a lot of flavour. All we needed was a blender and some time to cool the soup in the fridge.
Plus, according to Chef Leo, the more time you leave it to cool, the more the flavours will deepen, resulting in an amazing soup.
Espinacas con garbanzos, a typical Andalucian dish
With our salmorejo safely cooling in the fridge, we moved on to our second dish, spinach with chickpeas. I was especially excited to learn how to cook this as I had had this dish on my Seville food tour and loved it.
Once again, Chef Leo started us off with the first step, sauteeing some garlic in olive oil. The key is to get the garlic soft and tender so that we can easily crush it later on. Chef Leo left us to it and let us make the call of when the garlic was done to our liking - I liked how he gave us that autonomy instead of just spoon-feeding us. It helped build our confidence and cooking instincts.
Then we proceeded step-by-step, with each person taking a turn doing a task like grinding the garlic and bread crumbs, sauteeing the pimenta, adding the chickpeas, stirring the pan, etc. It was fun and low pressure, while learning at the same time.
In no time at all, the dish was done and it looked really good!
As we moved into our last dish of the day, things got a little more technical as Chef Leo demonstrated how to break down a chicken, the protein that we would use in the paella. I’ve always wanted to learn this so I was observing very carefully and listening to his tips.
After this demonstration, we were tasked with breaking down and chopping chicken into smaller pieces for the paella. I was game to try so I went for the chicken but for those less confident, there were easier tasks such as chopping garlic or preparing the vegetables. So there was really no pressure to do anything you don’t feel comfortable doing.
As we went about our tasks, Chef Leo walked around to answer questions, offer encouragement, and help anyone who wasn't sure about what they were doing.
And then our paella adventure began with a huge family-size paella pan and a special stove to cook it.
I won’t divulge any paella secrets here (sorry!) - I definitely learned a lot about the art of preparing a paella and what makes it so flavourful and delicious. Chef Leo was quick to answer the questions we had about substitute ingredients and how to do this and that for a perfect paella.
In some ways, it’s a simple process but I could see how experience can make a huge difference between a successful and failed paella! That’s why Chef Leo took care of a few key steps such as adding the rice and seasoning the paella.
Once our paella was simmering in the pan, all we had to do was wait for it to be ready.
Cooking our paella
In the meantime, Sabrina shared with us how sangria came to be and showed us how to prepare it. And of course, we got to drink it! (Homemade is much better than the diluted ones you typically get in bars and restaurants.)
Then, as the paella continued cooking away, we tucked in to lunch.
The chilled salmorejo was fantastic; smooth, silky, and bursting with flavour. It was pretty cool to think that we had prepared it earlier and it ended up being so good. The homemade espinacas con garbanzos were even tastier than the one I had in a restaurant, with a deeper flavour of the spices really coming through.
While we enjoyed the dishes, there was chatter amongst the group as we shared our travel experiences and favourite things to do in Seville. It was a nice, relaxed atmosphere.
Finally, our paella was ready… and boy, was it a beauty! And if it looked that good, it tasted even better.
After having seconds of the paella, I was stuffed but we were not done yet. Chef Leo whipped up a sweet drink to cap off our meal: lemon sorbet, mint, and cava. The cool concoction was refreshing and light, the perfect end to our delightful Spanish home-cooked meal.
With that, our Seville cooking class wrapped up with full stomachs, wide grins, thank yous and goodbyes. And as promised, I received the recipes via email after the class.
Overall, it was such a fun, low-pressure experience that was full of Sevillian culture.
As someone interested in cooking, I picked up a few cool tips, learned a lot about Spanish ingredients and cooking, and tried new skills. And the food we prepared was so good!
Booking a Seville cooking class with Taller Andaluz de Cocina is simple and easy. You can find the class on Get Your Guide, my favourite platform for booking tours and activities in Andalucia.
Taller Andaluz de Cocina runs this Spanish cooking class at 10.30am several times every week. So even if you have a short stay in Seville, you should be able to find a timeslot that fits into your itinerary.
Simply input your desired date/time and number of participants to check availability and then make your booking.
If you prefer, they also offer a Spanish cooking class in an evening timeslot (starts at 6.00pm) which covers your dinner meal. As the activity begins in the late afternoon, the market is closed and you’ll only do the cooking class.
It’s best to book your class slot in advance as the group size for each class is capped due to limited space in the kitchen. A great feature on Get Your Guide is that you can make a reservation with the ability to cancel (without penalty!) at least 24 hours before the activity, in case something comes up and your plans change.
➡️ Book your spot in the Seville cooking class here
This was my first ever cooking class while travelling and it’s definitely inspired me to do more of this kind of activity on my travels. It’s something different and I love learning more about a place through its food.
A cooking class in Seville isn't just about learning to cook some killer Spanish dishes (though you'll definitely do that). It's about getting a real taste of what makes Seville tick, food-wise.
You start in the market, learning about Spanish produce and products, then you're in the kitchen, putting together traditional dishes under the watchful eye of a pro chef. Along the way, you're laughing, learning, and maybe even making a few friends. And you get to eat what you cooked!
For any traveller looking to dig a little deeper into Seville's food scene, this cooking class is a golden ticket. You come for the recipes but leave with a whole lot more. Check out the Seville cooking class here and see if you'd like to try something new on your travels.
Buen provecho!
➡️ Get details on the Seville cooking class hereLooking for more amazing things to do in Seville? Read our ultimate guide to what to see and do in Seville. If you're a foodie, you may also enjoy taking a Seville food tour.
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