Tapas Masterclass at Alambique Cookery School

Alambique is one of Spain's oldest and most respected cooking schools, established in Madrid in 1979 and operating from premises on Calle del Príncipe, near the Palacio Real in the city centre. Over more than four decades of continuous operation, the school has taught both amateur home cooks and professional chefs, published recipe books alongside its class programme, and maintained a specialist kitchen and cookware shop at the same address. Its English-language tapas masterclass is among the most frequently booked sessions for international visitors seeking a structured introduction to Spanish cooking technique. The 2.5-hour class focuses on four tapas that define the Madrid bar repertoire: patatas bravas, croquetas de jamón, gambas al ajillo, and tortilla española. Alambique teaches the full technique for each dish, with the instructor explaining the cooking chemistry and the practical decisions that distinguish a textbook result from an outstanding one. Patatas bravas are addressed first. Alambique's version uses a paprika-and-tomato bravas sauce made entirely from scratch, and the instructor demonstrates the reduction stages that build body and depth. The potatoes are double-fried to produce the specific exterior crunch the dish requires, with the instructor explaining the temperature logic at each stage. Croquetas de jamón are the most technically demanding item in the class. The instructor guides participants through the béchamel base — the roux stage, the correct consistency before chilling, and the breading sequence — demonstrating how to avoid the split béchamel that defeats many home attempts. Gambas al ajillo — prawns in hot olive oil with garlic and guindilla chilli — is technically simpler but timing-dependent. The instructor demonstrates the specific cooking sequence that produces tender prawns rather than overcooked ones, covering the role of a terracotta cazuela versus a steel pan, and the residual oil as a dipping medium for bread. Tortilla española closes the practical session, with the chef addressing the cuajado question directly and demonstrating the pan-inversion technique that many home cooks find difficult. All four dishes are eaten together at the end of the class with a glass of Spanish wine. Participants receive printed recipe cards. The school's central Madrid location is near Metro Opera on lines 2 and 5. Groups are capped at twelve. Conducted in English. Vegetarian modifications are available with advance notice. The €65 price covers all ingredients, the class, a glass of wine, and recipe materials.