Rice
Master paella rice field
As well, stroll through the market, I dared to combine some few ingredients, simple, practical and quality (very in the style of those who master Berlanga delights in the still)
Black rice paella with squid ink
According to the book "The rice cooker" by Roger Martínez, with a foreword by the master Adriá, the origin of the black rice comes from the use of squid ink by the fishermen of Levant and Catalonia
Risotto de queso y anacardos butifarra with pecorino
The most important thing when making a risotto is rice. They are rice with high content of amylase, which makes part of the starch to dissolve and you of that creamy touch rice
Paella rice with ribs and sausage
Recalling that day, and out of the winter season, I decided to Cook rice paella with strong and characteristic of the winter, such as ribs and sausage food. It came to my memory
The secret of cooking rice paella Valencia type "Berlanga technique"
After many paella which ended up cooking the rice constantly testing and with much insecurity, in one of the courses of the school of