Cook_obsession
Cook Obsession
Having studied at the prestigious culinary school Le Cordon Bleu, Felix Vallugera delights us—whether in his workshops or by sharing his recipes and knowledge on Instagram—with dry rice dishes that are not only supported by his gastronomic expertise, but also by his scientific approach.
After completing his studies at Le Cordon Bleu, Felix began to consider blending his culinary knowledge with a scientific desire to systematize the art of dry rice dishes, a field often lacking reliable information and full of myths and misconceptions.
It was during the Covid pandemic, while offering advice and answering questions on social media, that the idea of creating workshops arose—where he could best share his knowledge about dry and thin-layer rice dishes. Today, he continues to offer his insights through these workshops, knowledge that has been validated by Wikipaella itself, which awarded him the Innovation Prize in July 2022 for his groundbreaking rice preparation process.
Follow and discover his innovative recipes on his Instagram @cook_obsession
@cook_obsession recipe: Beef tongue rice
@cook_obsession's beef tongue paella is an elegant reinterpretation of traditional offal. This dry rice combines the softness of pre-cooked tongue with a rich dark broth, butter, poultry fat, and a touch of La Vera paprika. Capers provide a salty contrast that enhances the dish. A recipe that transforms a humble ingredient into a sophisticated, flavorful dish.
@cook_obsession recipe: Cuttlefish rice
@cook_obsession's cuttlefish rice is a recipe that pays homage to the pure taste of the sea. It uses dirty cuttlefish with its melsa and ink to create a deep, dark sofrito, which becomes the base of a dry rice full of umami. The final touch is provided by sautéed cuttlefish and a spoonful of aioli, which further enhances its seafood character.