Recipes, techniques and secrets to prepare the best paellas in the world.
Editorial PLANETA GASTRO
The author offers us not one, but fifty-two, and those reasons are the fifty-two recipes that we will find distributed by this tasty journey that goes from the fields where the product is grown to the tables where it is tasted.
A daring proposal with rice and traditional and modern paellas as a base, with a great variety of ways and alternatives to prepare them, from the classic Valencian paella to the black rice, through the vegetable or seafood paella, and with the necessary techniques for each occasion, detailed carefully to become great experts in rice.
“This book is the reflection of Rodrigo de la Calle’s personality, grateful for a capital dish of Spanish cuisine that very few are able to master: rice and his majesty paella. In it you will find all the versions that impacted me by its unique and unmistakable flavor, and you will know at the bottom all the keys of the sofrito, that very thin layer in which the grains are spread, and the socarrat unique in its kind, because the essence of the Mediterranean it is transmitted in that indescribable roasted bottom”.
– Martín Berasategui.