London Paella School

🥘 10 years. One pan. Thousands of memories!!

▶️ London didn’t just feed us — London made us.
What started with a crazy idea, a paella pan, and a whole lot of fire has turned into something none of us could have cooked up alone. 🔥

🧑‍🎓 To every student who burned the sofrito and came back laughing. To every corporate team that discovered they’re actually brilliant cooks and stretched work relationships. To every child who held a wooden spoon for the first time. To every friend, collaborator, partner, and paella lover who pulled up a chair at our table — this one’s for you. 🙌

🔟 We’ve spent 10 years proving that a Valencian dish can bring an entire city together.
And honestly? London, you never disappoint. ❤️

🙏 THANK YOU to our incredible clients, our loyal students, our brilliant collaborators, and every single person who has ever shared a pan with us.
🙌 You ARE London Paella School. 🫶

🎂 The table is always set. Come and join us for the next 10. 🥂

📩 Fancy celebrating with us? Mention this post for 10% off your next experience — drop Julia a line at [email protected]

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Do you know the Paella de Fetge de Bou from L’Horta Nord in Valencia? 🇪🇸🥘

Today, Meliana hosted the 7th ‘Paella de Fetge de Bou’ Competition, a celebration of tradition, technique and deep Valencian flavour around one of the most singular historic rice dishes of our region organised by

After a day of remarkable cooking and respect for the original recipe, this year’s winners are:

🥇 from Alginet — First Prize
🥈 from Meliana — Second Prize
🥉 from Valencia — Third Prize

A heartfelt tribute was paid to Paco Gimeno , the creator and driving force behind this competition, who recovered and safeguarded the traditional recipe of this extraordinary paella that gives identity to this very special gastronomic gathering.

But what is ‘Paella de Fetge de Bou’ (Ox liver Paella)?

This ancestral recipe from L’Horta Nord is very different from the better-known Paella Valenciana. It is a dish born from the agricultural and festive traditions of the area, especially linked to the “Festa de Bou”.

Its star ingredient is fetge de bou (ox liver), which gives the paella a deep, rich and unmistakable flavour. The recipe traditionally includes:
•Ox f liver, sautéed gently to keep it tender
• Seasonal vegetables from the orchard, particularly Escarole , green beans and artichokes
• Tomato, garlic and sweet paprika for the sofrito
• Olive oil and water to create a natural, rustic stock
• Valencian rice, cooked with precision to achieve the perfect texture
• Sometimes a touch of fresh herbs from the fields

The result is a paella with a dark, intense colour, earthy aromas and a powerful, authentic taste that speaks of Valencian countryside cooking at its purest.

Congratulations to all participants and awarded teams, and sincere thanks to the Ajuntament de Meliana, Diputació de València and València Turisme for their support in preserving this culinary heritage.

Tradition, fire, rice and history in every pan.

Enhorabona a tots! Pics thanks to

🌾✨ Happy World Rice Day! ✨🌾

Today 31st October we celebrate one of the world’s most vital foods — rice. A simple grain that nourishes more than half the planet, yet carries deep stories of culture, land, and tradition.

🙏 From London Paella School and Paella Shack, we want to express our deepest gratitude to the farmers who dedicate their lives to cultivating this incredible grain. Your knowledge, patience, and respect for the land are the true roots of every great dish — from a Valencian paella to a comforting bowl of rice anywhere in the world.

🍚 As chefs, educators, and rice lovers, we stand for diversity over monoculture, and defend local, traditional varieties against the pressures of massification and industrialisation. Every grain deserves to keep its identity — its terroir, its flavour, its soul.

🌍 Let’s honour the heritage of rice, protect biodiversity, and support the artisans who grow flavour, not just yield.

Here’s to rice, tradition, and the people who make it possible — siempre con pasión , specially to all our rice farmer families at La Albufera - Valencia. 💛

🦄 THE ONION MYTH
🧅 TO ONION OR NOT TO ONION?
�🗣One of Spain’s most sacred culinary debates.�🍊 In Valencia, we say no — it sweetens and kills the texture.
�✨But in creamy rice dishes? It’s a hero. 👏
🔬Paella is science disguised as tradition: no onion, no excess sugar, no soggy base.�
Learn the why behind the rules, and cook like a real Valencian. 🥘

🔜Seafood Paella cooking class
📍 William Morris Community Centre, Walthamstow �📅 Thursday 6th November�🕕 6:30 – 9:30 PM�
🎟️ Tickets → londonpaellaschool.co.uk�👨‍🍳 Cook. Learn. Taste. The real thing.
🎟️ londonpaellaschool.co.uk
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🔥 Are you the fire… or its slave?
Every Valencian knows: control the flame, and you control the paella.

 🧨 The secret isn’t the recipe — it’s the rhythm. Like a good ‘Mascletà’.
☄️High heat. Medium heart. Low patience.

🕺 Learn the dance of the flame and discover where Socarrat is truly born. 🥘✨

🔜Seafood Paella cooking class
📍 William Morris Community Centre, Walthamstow 
📅 Thursday 6th November
🕕 6:30 – 9:30 PM

🎟️ Tickets → londonpaellaschool.co.uk
👨‍🍳 Cook. Learn. Taste. The real thing.
🎟️ londonpaellaschool.co.uk


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🧂✨ The only edible rock that rules your paella.
Salt doesn’t add flavour — it defines balance. ⚖️

Every grain of salt is chemistry: sodium, chlorine… and a pinch of intuition. 👩‍🍳
In a real Valencian paella, timing is everything — the perfect moment to salt is right just before adding the broth.
Because once the rice starts absorbing, it’s too late. ⏳

Learn the rhythm of flavour, the art of balance, and why excessive salt can ruin your socarrat dreams. 💭🔥

📍 William Morris Community Centre, Walthamstow
📅 Thursday 6th November
🕕 6:30 – 9:30 PM

🎟️ Tickets → londonpaellaschool.co.uk
👨‍🍳 Cook. Learn. Taste. The real thing.

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