A stew, a rice dish

A good rice dish doesn't start in the paella pan; it starts much earlier. It starts in the stew. That's why our concept is clear and direct:

“A stew, a rice dish”. From the simple to the extraordinary.

After almost 15 years of experimenting with rice, we've discovered what we like and what works best. Our own technique, where broths and stews determine the outcome of the rice dishes we prepare in iron or clay pots.

“Black rice! Coming right up!” But first, let’s make a slow-cooked cuttlefish stew in its own ink—good things don’t come in quick succession. With caramelized onions, sherry, squid ink, and that rich stock, we cook the rice in a single 16-minute sear in a paella pan, plus a final minute to achieve the crispy bottom (socarrat). The result is a smoky flavor from the iron, caramelized notes from the aggressive reduction of the stock, and a looser rice texture.

"One sailor! March on and pass!" First, we toast the head of the monkfish or another type of rockfish and make a sofrito with squid and prawns in a base of sweet paprika from La Vera, bay leaf, and roasted vegetables that absorb bitterness, such as onion, leek, and carrot. Then, we give the rice a quick sear in a pan, transfer it to an earthenware casserole dish at 250ºC for a second cooking, and voilà! A creamy rice texture, enhanced by the starch released when stirring. Pure flavor and extra richness.

And we could continue like this with all the rice dishes on our menu: Tuna, vegetable, Iberian, dry rabbit, cured beef and octopus…

Our rice dishes are always prepared in the senyoret style , or as it was also known in the early 20th century, "rice without bits." Everything is cleaned and peeled, without shells, bones, or anything that might interfere with eating it. Furthermore, we use Senia rice, a small grain that better absorbs the nuances of our broths.

Each of our rice dishes tastes like a stew, always prepared with care and respect for one of our national culinary heritages. That's why we're proud to say that in our Madrid rice restaurant, opposite El Retiro Park, rice doesn't just accompany the main course: it takes center stage.

Make your reservation and see for yourself.