The oldest document describing anything close to paella as we know it dates to the late 18th century. A recipe manuscript from the early 1700s already distinguishes between a soupy rice "a la catalana" and a drier one "a la valenciana," and in 1760 an Italian traveler named Giuseppe Baretti wrote home describing a "Valencian rice" he'd eaten at a friend's house in Spain.

Before booking a cooking class in Barcelona, the first question is usually the price. The honest answer is that it depends heavily on what you're actually buying, because "paella workshop" and "cooking class" cover very different experiences in this city.

Sofrito, rice ratio, socarrat — the three technique decisions that separate a proper paella from a mediocre one, explained step by step.

Looking for a private paella cooking class in Barcelona? Here's what Rice to Meet You actually offers, and when the group class is the better call.

A complete guide to finding and booking the best paella cooking class in Barcelona — what to look for, what to expect, and why Rice to Meet You in El Raval stands out.

Not all paella is the same. There are specific factors that separate a mediocre rice dish from an extraordinary one — and most of them have nothing to do with the ingredients.

Paella valenciana or seafood paella? They are not the same — and they do not taste the same either. Here are the real differences between the two most well-known varieties and which one to look for when you visit Barcelona.