Paella in Barcelona is one thing. Vegan paella lessons are another, and in a small class it gets personal. You’ll cook and taste multiple traditional rice dishes with plant-based twists at In Bloom Cooking School, just behind Arenas mall near Plaza España.

I really like two things about this experience: the hands-on format (you’re not just watching) and the ingredient craft behind the flavor. The menu leans on specific Spanish rice styles like bomba rice and black sea rice, so it tastes like the real deal, not a generic substitute.

One possible drawback to plan around: the course is not suitable for children under 10, so families with younger kids may want to look elsewhere.

Key highlights at a glance

• 100% vegan cooking school focused on Spanish rice dishes
• Group size of 4 means more attention while you cook
• Cook and taste everything as a buffet at the end
• Bomba rice and black sea rice for authentic texture
• Multiple recipes in 4 hours including paella-style and fideuà
• Included welcome drink, with extra drinks paid at the end

Finding In Bloom Cooking School near Plaza España

This class is easy to reach because it’s tucked near a major landmark: In Bloom Cooking School is behind Arenas mall and close to Plaza España. That matters on a trip where you don’t want to spend half your evening hunting for a door number.

Once you arrive, you’ll get a quick sense of the setup. It’s designed for active cooking, not a sit-and-snap photo session. The vibe is relaxed enough that you’ll feel comfortable asking basic questions about ingredients and technique, but structured enough that you won’t lose track of what you’re making.

Also, you’re in a wheelchair-accessible environment, which is always good to know for planning your day smoothly.

Price and what you actually get for $93

At $93 per person for 4 hours, this isn’t the cheapest food experience in Barcelona. But it’s not overpriced either, because the value is in two places:

• You get one welcome drink included, and you don’t pay extra just to participate.
• Most importantly, you make and then taste all the recipes the class prepares. The number of dishes depends on how many people are in your group.

In other words, you’re buying instruction plus multiple servings of what you cook. For a city where lots of food tours are mostly eating and strolling, this gives you real skill. Even if you never plan to reproduce paella at home, you’ll leave knowing what makes the rice behave the way it should.

How the 4-hour session works with a group of four

This is a small class by design: the course runs with a group size of 4. That’s a big deal. In larger classes, you often wait your turn and feel like a spectator. Here, you’re part of the cooking flow, and the instructor can correct your technique without rushing you.

After the welcome drink, the pace shifts into production mode. Everyone takes part, and the recipes you prepare depend on participant count. You’ll also be eating together at the end as a buffet-style spread, so you can sample everything.

One more practical note: extra drinks are available to purchase on site, and you pay at the end. If you’re the type who orders a second drink without thinking, budget a little extra so the final bill doesn’t surprise you.

Paella Valenciana: bomba rice, green beans, and heura “chicken” style

When people hear paella, they expect something flat and familiar. This class treats Paella Valenciana with the respect it deserves, even though the proteins are plant-based.

Here’s what goes into the dish:

• Bomba rice (the key texture)
• Green beans
• Garrafó, which are valencian fava beans
• A vegetable broth base
• Marinated and grilled heura made to taste like chicken style
• The class also includes allioli, a garlic sauce

The practical value for you is understanding why bomba rice matters. It’s built for absorbing flavor while holding its shape, which is exactly what you want in a paella-style result. If you’ve ever had paella that turns mushy, it’s usually a rice problem. This recipe starts with the right foundation.

And the heura element is clever. Heura has that neutral-meaty texture that can carry marinades well. So even with a vegan approach, you still get that satisfying bite you’d expect from the classic paella protein.

Arroz al forn with vegan sausage and bacon-style mushrooms

Next up is arròs al forn, which is Spanish comfort food energy. The big idea is baked rice: you build flavor, then let the oven do work so everything melds.

The featured components include:

• Bomba rice
• Tomatoes
• Potatoes
• Chickpeas
• Marinated mushrooms made to taste like bacon style
• A vegan sausage made out of black beans
• Vegetable broth

What I like about this dish for travelers is how approachable it is. You still get the Spanish rice framework, but the ingredients read like everyday pantry food. That makes it a great entry point if you’re new to Spanish cooking.

The “bacon style” mushrooms also matter. They give you smoky, savory notes without relying on animal fat. When you taste your own dish at the buffet, you’ll be able to connect that flavor to the ingredient choice, not just to a store-bought sauce.

Arròs negre: black sea rice, seaweed broth, and konjak prawns

If you want drama on the plate, arròs negre delivers. It’s the black rice dish that’s famous for its sea-like depth.

This class version includes:

• Black rice
• Seaweed
• Peas
• Green pepper and red pepper
• A touch of rancid wine (a traditional-sounding component that shows up in the flavor profile)
• Vegan prawns made out of konjak
• Seaweed broth
• Grilled konjak prawns to finish

Konjak can sound strange if you’ve never cooked with it. The practical win here is that it can mimic the feel of seafood in dishes where texture matters. You’re not just eating a color-changing rice bowl. You’re building a savory experience with the seaweed and broth carrying much of the character.

This is also a good recipe to learn if you like the idea of restaurant-style flavors. You’ll see how the dish stays cohesive even when multiple ingredients are involved.

Fideuà with vegan konjak squid and wine-based seasoning

Fideuà is paella’s cousin, using fine pasta instead of rice. In this class, you make a version built around:

• Pasta
• Aubergine
• Red pepper
• White wine
• Seaweed broth

And the centerpiece protein comes from vegan konjak squid, marinated and grilled in a “squid” style.

Why this matters: fideuà can go one of two ways. It’s either just chewy pasta or it becomes something that feels like a real dish. The broth and seasoning choices help it land in the second category. You’ll learn how to treat pasta so it absorbs flavor instead of turning flat.

If you’re thinking, I love paella but I want variety, this is a great option. You get Spanish technique with a different texture base.

Allioli and the finishing touches that pull it together

A lot of people think cooking is about the main item. In Spanish home-style meals, finishing touches matter just as much.

In this class, allioli is part of the experience. Garlic sauce sounds simple, but it changes everything. It adds a creamy bite that can brighten heavier rice dishes, especially the baked or darker varieties.

If you’re trying to recreate flavors later, pay attention here. Garlic-forward sauces are a shortcut to balancing saltiness and richness, and you’ll taste that balance in the buffet.

Buffet tasting: what you should expect to eat

After you prepare the dishes, everyone eats together. It’s set up as a buffet so you can sample everything you made.

Because the recipes depend on group size, your exact plate lineup might vary, but the menu pieces include:

• Paella Valenciana (bomba rice, fava beans, heura chicken-style)
• Arròs al forn (baked rice with black-bean vegan sausage and bacon-style mushrooms)
• Arròs negre (black rice with konjak prawns and seaweed broth)
• Fideuà (fine pasta with vegan konjak squid)

This structure is one of the reasons I call it good value. You aren’t choosing between dishes and hoping they’re good. You cook them, then you taste them in the same session.

What to bring (so you don’t waste any leftovers)

This class encourages you to take food home. Bring a Tupperware so you can pack leftovers. That’s not just a nice touch. It turns your 4-hour experience into meals you can eat later, which stretches the value.

Also, go in hungry enough to taste everything. Rice dishes can look portioned, but between paella, baked rice, black sea rice, and fideuà, you’ll want your appetite ready.

Languages, vibe, and the instructor factor

The instructor team can teach in Catalan, English, German, and Spanish. If you’re traveling solo or you don’t speak Spanish, English support is a strong comfort.

From the feedback you can take into account, one theme comes up: people love the atmosphere and the instructor’s style. It’s the kind of class where you can tell they want you to have fun while learning. The cooking part isn’t stiff. It’s practical, with enough humor to keep the session from feeling like a test.

Who should book this Barcelona vegan paella class

This one fits best if you:

• Want a hands-on cooking experience rather than a walking food tour
• Love Spanish rice dishes and want the technique, not just a vegan label
• Prefer small-group attention (only four people in your course)
• Are okay with a class focused on adult-style cooking and flavors

It may not fit if:

• You’re traveling with kids under 10 (the course isn’t suitable)
• You’re only interested in eating and have no interest in cooking roles

If you’re a vegan traveler who still wants authentic Spanish rice styles, this hits the sweet spot. And if you’re not vegan, you’ll still likely appreciate the focus on rice texture and proper flavor building.

Should you book this experience?

I’d book it if you want something Barcelona-specific that’s active, not passive. The price feels fair when you consider you’re learning how multiple Spanish rice dishes are built, then getting a buffet to taste your own work.

Skip it if you need a very light, sit-and-watch activity. Also, make sure the age requirement works for your group. Beyond that, this is the kind of class that makes you feel like you brought something home besides a photo.

If you’re aiming for a memorable evening near Plaza España, this is a smart choice.

FAQ

How long is the Barcelona vegan paella and rice dishes class?

The experience lasts 4 hours.

How many people are in each class?

The course takes place with a group size of 4 people.

What food will we cook and taste?

You’ll cook and taste the recipes prepared for your group. The menu includes Paella Valenciana, arròs al forn, arròs negre, and fideuà with vegan konjak squid, plus ingredients like bomba rice, seaweed broth, allioli, and plant-based proteins.

Is the welcome drink included?

Yes, one drink is included. If you want more drinks, you can purchase them at the school and pay at the end.

Where do I meet for the class?

You meet at In Bloom Cooking School, behind Arenas mall, and Plaza España.

What should I bring to take leftovers home?

Bring a Tupperware so you can take home leftover food.