Best Recipe for Seafood Paella !!

One of our favorite dishes is seafood paella! There is one restaurant in Sevilla that is our favorite for this yummy Mediterranean dish! While some of our students will get to enjoy this delicious meal during the summer, we wanted to give all of you a chance to try it at home! Read the recipe below and let us know what you think by posting your cooking creation on Instagram with the hashtag #trueimmersioncooks

Recipe Courtesy of Alton Brown from Good Eats


  • 1 pound tomatoes
  • 9 cups low-sodium chicken broth
  • 3 cups short or medium-grain rice
  • 20 threads saffron
  • 2 sprigs rosemary, leaves stripped from sprigs
  • 3 teaspoons kosher salt, divided
  • 1 teaspoon smoked sweet paprika
  • 2 tablespoons olive oil
  • 3 pounds bone-in, skin-on, chicken thighs and legs
  • 1/2 pound fresh green beans, trimmed and halved
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 2 cloves garlic, minced


Special equipment: Chimney starter, newspaper, vegetable oil, and 4 pounds natural lump charcoal, 15-inch carbon steel paella pan

Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper. 

 When the charcoal is lightly covered with gray ash, carefully pour onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.

 Meanwhile, halve the tomatoes and remove the seeds to a fine mesh strainer set over a small bowl to catch the juice. Grate the seeded halves on the large hole side of a box grater and discard the skins. Combine the reserved juice and grated tomato and set aside.

 Warm the chicken broth in a kettle or 4-quart saucepan over high heat until it reaches 200 degrees F. Remove the broth from the heat and cover to keep warm. 

Combine the rice, saffron, rosemary, 1 teaspoon of the salt, and paprika in a small mixing bowl. 


Packing Tips for Summer Study Abroad!!

Packing for a trip can be difficult, especially when you are gone for so long!

There are a few packing suggestions under our FAQ page, but we’ve decided to put together a list of helpful tips & tricks to keep in mind when packing for an international trip (students attending our Spain trip read closely)!

Here are three important items to add to the checklist!

1. Bring a Converter

European plugs and sockets are different than American in shape and size. If your student intends to use their electronic devices in the airport or has hair appliances such as a straightener or curling iron, you may want to invest in an electronic converter. These devices can be found at most stores that house an electronics department such as Best Buy, Wal-Mart, etc. Pay close attention to the wattage when purchasing!

2. Small Back-Pack or Purse

During our time spent traveling or taking field-trips your students may have some materials they would like to carry with them such as a wallet, digital camera, and any souvenirs they pick up along the way. To make the transportation of these items easier we suggest a small bag that students can easily carry. In an effort to remain extremely cautious we recommend that these bags contain some sort of zip enclosure. Though students will be under constant supervision, pick pocketing is a concern within larger urban areas. To ensure the student and their possessions remain safe, we advise students to not carry bags with an easily accessible compartment.

3. A Small Amount of Foreign Currency

How you want your student to pay for any additional snacks or souvenir purchases is your decision however, we feel as though the most authentic experience is when students are able to use and exchange the country’s currency. Most places do accept credit cards with chips, but we also recommend purchasing a small amount of Euros for your student. Remind your student to never travel with all of their money at one time!

True Immersion’s Summer Camp at St. Christopher’s School, Richmond, VA

¡Felicidades! to St. Christopher’s School and Fran Turner, Director of Global Engagement, for endeavoring to expose Richmond students to innovative and effective ways of Foreign Language Instruction ~ ¡Bien echo!

For the past 2 summers True Immersion has imported the amazingly effective ELE Methodology from Spain to Richmond, VA!

2016 brought Catalan teacher Marta Leo of Valls, Spain, to Richmond and in 2015 Piedad Cuartero from Sevilla, Spain. Both teachers worked their magic bringing Spanish to life for their energetic and appreciative groups of co-ed students ranging from rising grades 6 through 10.

Marta especially enjoyed la limonada her students brought to her on her last day and she looks forward to visiting with former and new students who will travel to Spain with True Immersion in 2017!

Piedad, Director of Curriculum at True Immersion’s partner school, is also looking forward to visiting with students in sunny Sevilla next summer!

Plan ahead for summer 2017! Click below for last summer’s camp details