Pam Collacott is a familiar face on Canadian television. She is a regular contributor to CTV Ottawa News at Noon. She has five cookbooks, the most recent Buns in the Oven: Great Recipes for Today's Families, which can be ordered via her website. All proceeds from the sale of this book go to charity. Pam operated the Trillium Cooking School out of her restored log cabin in rural Ottawa for 25 years, until she and her husband Read decided to hit the road and track down unique, fun and interesting cooking classes around the world.
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This hadn’t been a traditional cooking class but we were treated to a taste of Spanish home cooking and a glimpse of everyday life in Andalusia that most tourists neither seek out nor experience. As we sat down to enjoy our Spanish feast, the evening was warm and flower-scented, the company exceptional, the Rioja smooth and our paella perfectly delicious.
The recipe that follows is a combination of what we prepared in Granada and the paella I have made for many years in my own cooking classes. It’s a user-friendly and memorable meal that can be changed to suit your guests, and whether or not you choose to measure rice by the handful or the cup is up to you!
