Your tapas class turns into a full kitchen workout.

This small-group lesson in Madrid is led by chef Lola, and it’s built around doing the cooking yourself: ham croquettes, black rice paella, Russian salad, and ajoarriero-style cod, followed by tastings with drink pairings in the same space.

I especially like two things about this experience. First, the format is hands-on from start to finish, with active participation instead of passive watching. Second, the food experience comes with unlimited drinks—beer, sodas, and red and white wine—so you can focus on the flavors while you learn.

One consideration: the venue is on the 2nd floor with no elevator, so it’s not a great fit if stairs are an issue for you.

Key highlights you’ll feel right away

• Chef-led, small-group cooking: up to 10 people, so you actually get individual help as you cook
• A big open modern kitchen: there’s room for everyone to work at the same time
• Black rice paella plus classic tapas: not just one dish—multiple recipes with real technique
• Unlimited beer, wine, and sodas: included during the whole experience while you taste what you make
• Take-home recipes: you leave with the written guidance to recreate it later

Meeting Lola at Lóleo: the cozy start in central Madrid

The class begins at Calle Valderribas 30, 2nd floor, in a private, cozy gastronomic space. You enter from the street, and the doorbell says Lóleo—so keep an eye out when you arrive and don’t assume it’s inside a market. The Pacifico Metro Station on Line 1 is about two minutes away, which makes it easy to pair with other neighborhood plans before or after.

I like the way the meeting point sets expectations. This isn’t some warehouse-style demo. You’re walking into a real kitchen environment, where the goal is to cook with others and learn how Spanish home-style technique works in practice. And since there’s no elevator, you’ll be handling stairs from the start—plan accordingly.

The menu: croquettes, Russian salad, cod, and black-rice paella

This lesson covers a set of Spanish dishes that give you a good cross-section of what people actually eat and how they build a meal.

Ham croquettes

You’ll make ham croquettes, learning how to assemble and work through the steps that turn a simple ingredient list into something that feels special. Croquettes are one of those foods where technique matters—texture, consistency, and timing are everything—so watching and doing with chef Lola is the real value here.

Russian salad (a Spanish table staple)

You’ll also prepare a Russian salad, a dish that’s common enough in Spain to feel local, even if you’re coming from elsewhere. It’s the kind of recipe that rewards attention to small details: cut sizes, mixing, and getting the balance right.

Ajoarriero-style cod

Next is ajoarriero-style cod. This is a more flavors-forward fish dish, and it’s part of why this class doesn’t feel like a generic tapas factory. You’re learning how cod is treated in a Spanish preparation style—not just steaming or frying it.

Black rice paella (the star lesson)

The paella component centers on black rice—described as paella with black rice—and the experience has that classic “Spanish comfort + celebratory food” vibe. In practical terms, you’re learning how the rice and its flavor profile come together, plus how paella technique works when you’re actually standing at the station cooking.

One practical note: since cod and black-rice dishes are fish-forward, if you don’t eat seafood, this may not be your class. The menu includes those dishes, and there’s no stated alternative in the information provided.

How the class runs: a modern open kitchen, active teamwork

The structure is what makes this more than a sightseeing side quest. The cooking happens in a large, open, modern kitchen with enough space for everyone to cook at the same time. That matters because you don’t just get a lecture—you’re moving through tasks alongside the group.

With a maximum of 10 participants, you also get the kind of coaching that helps you avoid common mistakes. The class is described as participative, and the pace supports that: you create your dishes, then you eat what you made, with explanations along the way so you understand why things work.

Languages: English and Spanish

Chef Lola teaches in English and Spanish. So if you’re comfortable reading flavor notes but your Spanish is still in progress, you’ll likely be fine. This also helps the class feel more personal since you can ask questions clearly as you go.

Skill level: beginner-friendly, but active

No prior cooking knowledge is necessary. That’s important because it sets the tone: you’re not expected to already know how to fry, sauce, or time rice. You do need a willingness to participate and a healthy appetite, since you’ll be eating your own output—not just sampling tiny bites.

Tasting and pairing: unlimited beer, sodas, and wine

After (and during) the cooking, you taste the dishes you made. This is paired with local red and white wine, and drinks are unlimited throughout the experience. Beer and sodas are included too.

In a good cooking class, the tastings aren’t an afterthought. Here, the wine and drinks are built into the rhythm of the session—so you can check seasoning, texture, and balance while the cooking is fresh in your mind. I like that you can pour more if you want, since it keeps the meal part easy and relaxed instead of feeling like a strict service.

If you’re the type who likes to take notes, this is also a good moment to write down what you’d adjust next time—salt level, how the sauce tastes, or whether you want the croquettes a touch thicker or lighter.

Tapas tips from chef Lola: the stuff you’ll use later

Chef Lola doesn’t just teach steps; you’re also picking up the kind of advice that turns a “recipe” into results. You’ll get tips on creating unforgettable tapas, plus guidance about ingredients and how they’re used. One review highlights that the chef gives the low down on different olive oils, which is exactly the kind of detail that makes a home version taste closer to what you experienced.

You’ll also get plenty of time to chat, including about paella secrets and what to see in Madrid. That conversation piece is more than small talk. It’s a chance to understand why Spanish dishes are built the way they are, and it helps you translate what you learned into your own future cooking.

The take-home recipes: your plan for recreating this at home

One of the strongest practical perks is that you receive Lola’s recipes as a gift at the end. That’s a big deal if you’re booking this because you want to bring Madrid flavors back, not just collect photos.

The class also includes explanations of techniques and ingredients, and the recipes are described as realistically reproducible at home. So if you’re thinking about cooking these dishes again for friends, you’ll have a written path to follow—not just memory.

Tip: when you get the recipes, skim them once right away. Then, if any steps felt confusing in the moment, you can re-read those sections while the experience is still clear in your head.

Duration and flow: what 3.5 hours feels like

The experience runs about 3.5 hours. In that time, the class moves through multiple dishes without feeling rushed. The small-group setup helps keep things moving, but it’s also paced so you can actually taste and absorb.

Expect a loop: cook → taste what you made → learn what changes the next round. That’s why the class is fun even if you’re not an experienced cook—you’re always doing something and checking results, instead of waiting for the next “presentation course.”

Price and value in Madrid: is $105 worth it?

At $105 per person for 3.5 hours, you’re paying for several bundled things at once:

• A professional chef (chef Lola) guiding a small group
• Hands-on cooking instruction across multiple dishes
• The food you cook and eat
• Unlimited drinks, including red and white wine, beer, and sodas
• Written recipes to take home

If you compare it to the usual cost of a normal dinner plus drinks plus a cooking workshop ticket, this adds up fast—especially because unlimited beverages are included and the format is active. The value here is the combination: chef coaching + multiple dishes + included tastings + drink experience + take-home instructions.

So for many people, it’s not just a “class.” It’s a meal experience that teaches you how to recreate it later.

Who this class is best for (and who should think twice)

This cooking class is a great fit if you want a fun, structured way to understand Spanish food up close. It’s especially good for:

• Food lovers who learn best by doing
• Beginner cooks who want clear steps and support
• Travelers who like small groups and real conversation
• Anyone who enjoys wine pairing with a meal

It’s less ideal if:

• You have trouble with stairs (the venue is on the second floor with no elevator)
• You don’t eat fish, since cod and black-rice paella are part of the menu

Should you book this tapas and paella cooking class?

I’d book it if you want a hands-on Spanish meal in Madrid that goes beyond watching someone else cook. The small group size, the open kitchen setup, and chef Lola’s active guidance make it feel personal. And the fact that drinks are unlimited, paired with tastings as you go, turns it into a relaxed social experience rather than a rigid lesson.

If your priorities are accessibility or seafood-free meals, you’ll want to think carefully. But if you’re excited to cook tapas, learn paella technique, and take written recipes home, this is a strong use of half a day in Madrid.

FAQ

How long is the cooking class?

The experience lasts 3.5 hours.

What will I cook during the class?

You’ll learn to prepare ham croquettes, black rice paella, Russian salad, and ajoarriero-style cod.

Is this a small group?

Yes. It’s limited to 10 participants.

Who is the chef?

You’ll meet chef Lola, the professional chef who guides the lesson.

Are drinks included?

Yes. Beer, red and white wine, sodas, and other included drinks are unlimited during the experience.

Do I need any prior cooking experience?

No prior cooking knowledge is necessary.

Where do I meet the group?

Meet at Calle Valderribas 30, 2nd floor. Access is from the street, and the doorbell is written Lóleo.

Is there an elevator at the venue?

No. The venue is on the 2nd floor and there is no elevator.

What languages is the class taught in?

The class is taught in English and Spanish.

Do I get recipes to take home?

Yes. You receive Lola’s recipes as a gift at the end of the experience.

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