Cooking vegan paella in Barcelona is a fun idea. You get hands-on help, then sit down with the whole group to taste what you made. It is a 4-hour, small-group class built around classic Spanish rice formats, but fully plant based.

I love how the menu reads like a real lineup of Spanish comfort food, not just a generic vegan meal. You will work through Paella Valenciana, oven rice, black sea rice, and even fideuà with konjak squid style bites.

One thing to consider: the course runs in a group of 4, and the number of recipes you make depends on how many people are in your session. If you want a longer menu with zero leftovers, you might want to plan for some food to take home.

Key highlights you should know

• 100% vegan cooking school in Barcelona, focused on Spanish rice dishes
• 4-hour format where you cook and taste, then eat together buffet style
• Small group size (4 people), with recipes picked based on group numbers
• Multiple rice styles: paella style, oven rice, and black rice
• Seafood-style ingredients made from konjak for vegan prawns and squid style
• Bring a Tupperware so you can take leftovers home

Vegan paella and rice dishes in Barcelona, small group, real comfort food

This is not a quick demo. It is a hands-on cooking class where you and your group actually make the dishes, then taste them together. The payoff is simple: you leave with a better understanding of how different Spanish rice meals are structured, even when the ingredients are fully plant based.

The class is built around the idea that Spanish rice dishes are about variety. You are not stuck with just one pot. Instead, you rotate through different bases (bomba rice, black rice, oven rice) and different flavors (seaweed broths, garlic allioli, marinated grilled bites).

Because it is a small group class, you can ask questions while you cook. That matters with rice meals, where timing and seasoning decisions shape the result. And if you like eating what you just made, you will get that satisfaction fast.

Where the class starts behind Arenas mall and near Plaza España

You meet at In Bloom Cooking School, behind Arenas mall, by Plaza España. That location is practical for visitors because you are in a central area where you can pair this with other sightseeing plans.

I like that the meeting point is clear, and it is easy to find once you are near the Plaza España area. Also, the class is wheelchair accessible, which is a real plus for planning your Barcelona days.

One practical note: plan to arrive a few minutes early. With only 4 people per course session, the class moves as a group, and getting settled early makes the first steps easier.

The 4-hour flow, welcome drink, cooking stations, then a shared buffet

The experience runs for 4 hours, and the structure is straightforward. You start with a welcome drink. Then you cook the recipes, with everyone making and tasting the dishes.

The class is flexible in a good way. The number of recipes you prepare depends on how many participants are in your session. With a group size of 4, that usually means you will not feel rushed, but you also might not do every single dish from the full menu in one sitting.

At the end, you all eat together buffet style. This is great for two reasons. First, you can sample multiple dishes without waiting for a plated course. Second, you get a sense of how the flavors relate to each other, from garlic sauces to seaweed broths to marinated grilled items.

And yes, you are encouraged to take home leftovers. Bring a Tupperware if you want lunch or dinner later, because these rice dishes can be enough to stretch your day.

Paella Valenciana, bomba rice, heura style chicken, and green veg

Paella Valenciana is the flagship dish here. Expect bomba rice as the base, plus green beans, and garrafó, which are valencian fava beans. The protein element is marinated and grilled heura made to taste like chicken style.

You also get vegetable broth as part of the process, so the dish lands in that classic Spanish comfort zone. What I like about this section is that it shows you paella is more than the rice. The veggie pieces and the grilled plant-based main are built in, so the final result feels balanced rather than one-note.

A practical takeaway: use this part of the class to learn how the dish comes together in stages, especially how the rice base is paired with the rest of the ingredients. If you want to recreate something similar later, the ingredient list gives you a strong roadmap.

Arròs al forn with vegan sausage style from black beans

Next up is arròs al forn, which is oven rice with a vegan sausage style ingredient. The core elements listed are bomba rice, tomatoes, potatoes, and chickpeas. The vegan sausage is made out of black beans, and vegetable broth ties it together.

This part feels especially useful if you like hearty, baked meals. The oven format tends to create a satisfying, one-dish dinner vibe. Even if you are not a big cook yet, this is the kind of meal you can visualize at home because the ingredient list is clear and familiar.

I also like that mushrooms appear later in another course concept, so you get multiple textures across the menu. Arròs al forn gives you potatoes and chickpeas, then later you get grilled mushroom style bites, so you are not stuck in the same flavor lane.

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

The black rice course is one of the more interesting lineup items. You get arròs negre with grilled vegan prawns made out of konjak. The base includes black rice, seaweed, peas, green pepper, and red pepper.

There is also a rancid wine element listed for this dish, plus seaweed broth. And you will make allioli, the garlic sauce that many people associate with Spanish meals and sauces.

This is the section where you can learn how vegan versions can still follow a Spanish logic. The dish keeps the signature black rice theme and pairs it with seafood style bites. Then allioli acts like the bridge between “seafood” flavor and rich sauce comfort.

Practical consideration: black rice style meals can be visually striking. If you love food that looks as interesting as it tastes, you will enjoy this segment. If you prefer mild visuals, just remember it is part of the classic black sea rice concept.

Fideuà with konjak squid style bites, pasta instead of rice

Fideuà is like paella’s cousin, but built with fine pasta. Here, the class uses pasta, aubergine, red pepper, and white wine. The vegan “squid” style bites are marinated and grilled, made out of konjak.

You will also use seaweed broth in this course concept, tying it back to the black sea theme you saw earlier. What I like about including fideuà is that it widens your understanding of Spanish rice meals into another category of comfort food.

It is also a great option if you know you will not want to make paella at home right away. A pasta-based format can feel more approachable, and you will still learn the flavor framework, marinated bites plus broth plus sauce support.

Drinks, tasting buffet style, and why the leftovers matter

One drink is included in the price, and you buy any additional drinks at the school and pay at the end. That is a simple system. It also means the class stays focused on cooking and tasting rather than turning into a bar tab upsell.

After cooking, everyone eats together buffet style, so you can taste all the recipes you prepared in your session. This is a good approach for food learning because you can judge the differences between dishes side by side, not just from one bite taken standing up.

One small but smart tip: bring a Tupperware. If you do not finish your portion, you can turn the class into a meal you get to enjoy again later. For a day that includes sightseeing, that convenience can be the difference between a relaxed evening and a rushed dinner search.

Price and value in Barcelona: what $93 gets you

The price is $93 per person for a 4-hour experience. On paper, that can sound like a lot, but with this kind of class it usually works out because you are paying for ingredients, instruction, and an actual meal.

You get a full hands-on cooking session, not a tasting-only experience. You also get one included drink, and the rest is optional. Most importantly, the “value” is that you learn multiple dish concepts in one sitting: paella style, oven rice, black rice, and fideuà in vegan versions.

Small group size matters too. When you are cooking with only 4 people in your session, it tends to feel more personal and less like you are following along from a distance. That makes the price easier to justify, especially if you want real takeaways rather than a quick snack.

What I think is best for you, and what might not fit

This class fits best if you want:

• A hands-on Spanish rice dish experience in Barcelona that is fully vegan
• A small-group cooking session where you can actually participate
• A meal plan that covers multiple dishes, then leaves you with leftovers

It may not fit as well if:

• You want a solo experience or big group energy. This course is designed around a group of 4.
• You need a kid-friendly option. It is not suitable for children under 10.

If you are already a vegan, this is a nice “learn the classics” approach. If you are not vegan, it still works because the focus is Spanish comfort food formats, not just substitutions. You can taste how the flavors hold up, then decide what you would make at home.

Food and ambience, what the positive feedback points to

The small set of ratings I saw is consistently high, and the themes are consistent: the food is delicious, and the atmosphere feels like a fun, encouraging cooking setting. People also pointed out that the instructor brings energy and keeps things engaging.

That lines up with the course design. When everyone cooks and tastes, the mood tends to stay active. You are not waiting around. You are also not stuck with one dish. You get variety, and you get to compare results directly.

If you care about an experience that feels like you are sharing a meal with a class group, not performing a task for a photo, this format usually does the job.

Should you book the Barcelona vegan paella and rice class?

Book it if you want a 4-hour cooking-and-tasting experience that teaches you how multiple Spanish rice dishes are built, with fully plant-based ingredients. The menu is specific, the session is small, and the buffet setup makes sampling easy.

Skip it if you only want one single dish and you hate the idea that the number of recipes depends on the group size for your session. Also skip it if you are traveling with kids under 10.

If you do book, do two things: bring your Tupperware, and come ready to eat well. This class is designed to end with a shared buffet, so plan your day around it.

FAQ

Where is the meeting point for the Barcelona vegan paella class?

The meeting point is In Bloom Cooking School, behind Arenas mall, and Plaza España.

How long is the experience, and is it a small group?

The class lasts 4 hours. It takes place with a group size of 4 people.

What is included in the $93 per person price?

One drink is included. After the welcome drink, additional drinks can be purchased at the school and paid for at the end.

What dishes are you likely to cook and taste?

The course includes recipes such as Paella Valenciana, Arròs al forn with vegan sausage, Arròs negre with grilled vegan prawns, and Fideuà with vegan konjak squid style bites. The exact number of recipes depends on the number of participants.

Can I take leftovers home?

Yes. You are advised to bring a Tupperware to take leftover food home.

Is the class suitable for children, and what languages are offered?

It is not suitable for children under 10 years. The instructor speaks Catalan, English, German, and Spanish.