Paella and tapas, taught by a real chef. This Madrid class turns you from spectator into cook in a small group setting, then lets you eat what you make with unlimited beer, soda, and wine.

I love the hands-on format—you’re not just tasting, you’re actively shaping each dish. I also like that you get a chef who keeps things practical, explaining techniques as you cook.

One thing to think about: the venue is on the 2nd floor with no elevator, so plan for stairs (and skip this if mobility support is an issue).

Key things that make this cooking class worth it

• Chef Lola leads the show with clear, step-by-step guidance while you cook
• Small group (max 10) so you get real attention, not just a demo
• You cook multiple classics: ham croquettes, Russian salad, black rice paella, and ajoarriero-style cod
• Unlimited drinks during the meal, including beer, red and white wine, and sodas
• Recipes included at the end so you can repeat the dishes at home

Where You Meet Chef Lola on Calle Valderribas 30

Plan to arrive a few minutes early. You’ll meet at Calle Valderribas 30, 2nd floor, and the access is from the street—not from a market entrance nearby. At the doorbell, it’s written Lóleo, so don’t wander up the wrong building entry.

The closest practical transit point is Pacifico Metro Station on Line 1, about two minutes away. That matters because you’ll likely be stepping out of a metro crowd and straight into cooking-mode, so you’ll want an easy, low-stress route.

Also note the room is up on the 2nd floor with no elevator. If you’re carrying bags (or you just don’t want to climb), this is the one logistics detail that can affect your comfort level.

Inside the kitchen: a setup that keeps everyone cooking

This class is built around a large open, modern kitchen that gives you enough space to work while others work. In practice, that means you don’t feel like you’re squeezed into a corner waiting your turn. You cook in the same shared workspace, and the chef’s instructions stay connected to what’s happening right then.

The small-group size also changes the mood. With only a limited number of people, the chef can actually check what’s in your pan and help you adjust. It feels less like a lecture and more like a supervised kitchen shift where your hands get busy right away.

The pace is also intentional. You’re not rushing from tasting to tasting with empty calories. You’ll cook, then taste what you made, and then keep going—so the lesson sticks because your brain ties technique to flavor immediately.

What you’ll cook in this tapas and paella class

You’ll learn several dishes that cover different Spanish flavors and textures. Some involve careful prep and timing, others focus on balance, and together they give you a “Spanish meal” feel rather than random bites.

Ham croquettes: mastering the comfort-food base

Ham croquettes are one of those dishes where technique matters more than people expect. You’ll make them with the guidance of Chef Lola in the context of a wider tapas meal, so the focus is on getting a consistent result—good shape, good texture, and proper richness.

This is the dish category that often teaches you the most “transferable” skill: understanding how a mixture should feel as it thickens and how to handle it afterward. Even if you’ve never cooked before, this is a great place to start because croquettes are structured and forgiving when you follow the chef’s timing.

Russian salad: the calm, creamy counterpoint

Russian salad is a classic that brings cooling crunch and creamy balance to the table. It’s the kind of dish that keeps tapas from feeling heavy, especially when the rest of the menu leans savory and hearty.

What’s useful here is how the chef frames ingredients and seasoning so you understand why it works—not just what to add. If you like tapas that feel fresh and not just fried or rich, this is a strong inclusion.

Black rice paella: learning the “why” behind paella style

Paella is famous, but many cooking classes treat it like a single-step trick. Here, black rice paella (paella style with black rice) gets explained as a process—how to handle the base, how to manage flavors, and how to bring the dish to the right stage so it doesn’t end up flat or off-balance.

You’ll cook in a way that helps you understand the key paella ideas: building flavor step by step and controlling the end result. Even if you’ve eaten paella before, this lesson is about making you confident enough to repeat it at home without guessing.

Also, since drinks are included during the class, you’ll likely get some friendly chat while things cook. That’s not just small talk; it helps you remember what you did when you taste later.

Ajoarriero-style cod: a Spanish fish dish with real character

You’ll also prepare ajoarriero-style cod. Cod is a very Spanish choice for a reason: it’s mild enough to carry sauce flavors without overpowering them.

This part is important for two reasons. First, it adds a different cooking style than croquettes or paella—more sauce-and-seasoning focused. Second, it’s fish-forward. If you don’t like fish, this is the single menu point you should think about before booking.

Wine pairing and unlimited drinks: how the tasting fits the cooking

The class includes food and drinks throughout, and that’s a big part of the value. You’ll have beer, red and white wine, and sodas with no limit during the experience. When you’re cooking, unlimited drinks can sound like a gimmick, but here it functions like pacing: it keeps things relaxed while you taste and compare.

After you make each dish, you taste your own work. That’s when the wine pairing becomes more than just something to drink. You can notice how acidity and fat affect flavor, and you can connect chef explanations to what your palate actually experiences.

Timing-wise, the whole session is about 3.5 hours. That’s enough time to cook, eat, and learn without turning into a marathon. It’s also not so long that you lose track mid-way.

A practical note: with unlimited beer and wine, drink at a comfortable pace. You’re cooking with hot ingredients and working in a kitchen. Save the biggest pours for after your tasting, not before your stirring.

What Chef Lola teaches that actually helps you cook later

One of the best parts of a good cooking class is whether it changes how you shop and cook at home. This one aims for that.

You’ll get take-home recipes at the end. That sounds basic, but the real value is in how the chef sets up the dishes so you can reproduce them realistically, not just as a one-time event. The class also leans into ingredient awareness—what you’re buying, how you should think about it, and how small choices affect the final taste.

From the way the class is run, you can expect explanations around things like ingredient selection and technique for paella and croquettes, plus guidance on how to handle cod in a Spanish-style preparation. People also seem to appreciate the chef’s focus on practical kitchen habits rather than vague advice.

And because it’s a conversational small group, you’re not stuck with a wall of rules. You can ask questions while you cook, including questions about what to look for in local ingredients and how these dishes fit into daily Spanish food culture.

English/Spanish instruction, and the small-group advantage

The instruction is offered in English and Spanish, which makes the class easier to follow even if your Spanish is basic. More importantly, the teaching style is interactive. You get involved in prep and cooking, which means you’re using the language in real time—stir, chop, wait, taste.

The small group limit of 10 participants is where the class feels personal. In a larger class, you often wait for the chef to finish their demo. Here, you move alongside the process, and that keeps you engaged from the first croquette step to the final tasting.

Who should book this tapas and paella class

This is a great fit if you want a real cooking experience rather than a guided meal where you sit and watch. If you love Spanish food and want to understand why it tastes the way it does, this class gives you hands-on context for tapas style and paella style cooking.

It also suits people who don’t cook much. You don’t need prior cooking knowledge—just enthusiasm and an appetite. The format is set up to teach you as you go.

Two honest considerations to weigh:

• If you dislike fish, the cod is part of the class plan, so you may not enjoy the menu as much.
• If stairs are a problem, remember the venue is on the 2nd floor with no elevator.

Is the $105 price good value in Madrid?

At $105 per person for a 3.5-hour class, the value comes from what’s included and how much time you actually spend cooking.

You’re not paying only for a chef talk. You’re paying for:

• multiple dishes cooked by you (not just sampled)
• food and drinks throughout, including unlimited beer, wine (red and white), and sodas
• recipe handouts so you can repeat the dishes later

In Madrid, a single full meal with wine can already climb quickly. This class bundles the meal experience with instruction and cooking time, plus drinks throughout. If you want a practical souvenir (recipes) and a skill souvenir (techniques you can reuse), it’s a strong use of time.

Should you book Tapas & Paella with Chef Lola?

I’d book it if you want a memorable Madrid food activity that’s hands-on, not passive. Chef Lola’s approach is participatory, and the menu is broad enough to feel like a real Spanish spread: croquettes, Russian salad, black rice paella, and ajoarriero-style cod.

If you’re the type who hates being rushed, this kind of small-group kitchen class tends to feel comfortable because the chef can slow down when you’re learning. If you’re okay with fish and you don’t mind stairs, you’re set.

Skip it only if fish dishes are a hard no for you or if accessibility constraints make stairs difficult. Otherwise, this is one of those experiences that leaves you with more than photos: you leave with a working idea of how to cook Spanish classics at home.

FAQ

What dishes will I cook and eat during the class?

You’ll cook and taste ham croquettes, black rice paella, Russian salad, and ajoarriero-style cod. The class is designed around making these dishes with a professional chef and eating what you prepare.

Do I need prior cooking experience?

No prior cooking knowledge is necessary. The class is set up for beginners as long as you show up ready to learn and cook.

How long is the experience, and how many people are in the group?

The class lasts about 3.5 hours. It’s a small group limited to 10 participants.

Are drinks included?

Yes. Drinks are included during the whole experience, with unlimited beer, red and white wine, and sodas.

Where is the meeting point?

You meet at Calle Valderribas 30, 2nd floor. Access is from the street, and at the doorbell it’s written Lóleo. Pacifico Metro Station on Line 1 is about two minutes away.

Is the venue wheelchair accessible?

No. The venue is on the 2nd floor with no elevator, and it’s not suitable for wheelchair users or people with mobility impairments.

Can I cancel for a refund?

Yes. You can cancel up to 24 hours in advance for a full refund.