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Asociación de Amigos de la Real Academia de Gastro
Take a virtual cooking masterclass with La Finca's acclaimed chef
Follow along as acclaimed Chef Susi Díaz prepares her signature seafood dishes with step-by-step guidance
More...The Experience
Discover how to cook three delectable dishes in a virtual masterclass with Chef Susi Díaz. You'll follow along with La Finca's chef and owner as she shows you how to prepare steamed shrimp with onions and snap peas, sticky cuttlefish rice, and a pomegranate negroni, each characterized by citrus, fresh herbs, and flowers from her garden. Plus, you'll see how the acclaimed chef has maintained a Michelin star and two Repsol suns at her renowned restaurant since 2006. Exclusively for Mastercard cardholders.
What's priceless™
Impressing your dinner guests with delectable seafood meal you learned from a master.
The highlights
- Take an online cooking masterclass with Chef Susi Díaz
- Follow along as she prepares three signature dishes
- Get step-by-step instructions and guidance
Details
- Experience is valid until 30 April 2024
- Video is available in Spanish with English subtitles
- No advanced cooking level is required to enjoy the experience
- Ingredients for each dish:
- Steamed shrimp with onions and snap peas
- 4 shrimp
- 1 roasted pearl onion
- 8 peas
- Seaweed
- Citrus leaves
- Ginger
- Spicy mayonnaise
- Petals
- 500 gr. shrimp heads
- 75 ml. extra virgin olive oil
- 15 ml. brandy
- 2 litres of water
- 20 gr. butter
- 75 gr. shallot cut in brunoise
- 30 gr. carrot cut in brunoise
- 50 ml. dry white wine
- 100 gr. fried tomato
- 10 ml. whiskey
- 5 gr. salt
- 5 gr. hot sauce (Valentina)
- 20 gr. citronella
- Sticky cuttlefish rice
- 90 gr. rice
- 4 gr. red pepper cut in brunoise
- 4 gr. green pepper cut in brunoise
- 30 gr. spring onion cut in brunoise
- 20 gr. beach cuttlefish (clean and cut into cubes)
- 260 ml. whitebait broth
- 15 gr. concentrated tomato
- 25 ml. extra virgin olive oil
- 40 gr. tuna belly cubes
- 10 gr. ali-oli
- 1 crunchy whitebait
- 1 medium potato
- 2.5 kg. of whitebait
- 20 gr. ñora
- 70 gr. clean garlic
- Pomegranate Negroni
- 90 ml. pomegranate juice
- 60 ml. gin
- 60 ml. Campari
- 60 ml. vermouth
- 10 cubes of pomegranate
- Negroni biscuit
- Orange powder
- Orange peels
- Steamed shrimp with onions and snap peas
- By clicking "Book here", you agree to all our Terms of Use
