Ximo_Carrion
Ximo Carrión
Graduated in Geography and History with a specialization in Art History, he studied cooking at the CdT of Valencia in the year 2000.
His career in the kitchen has been extensive; he has worked in restaurants, served as a culinary advisor for the company Iberinox, and taught cooking in vocational and occupational training courses, as well as being a cooking instructor specializing in seaweed and rice dishes.
Gastronomic communicator and author of the books Rice and much more in 2021 and Our rice. History, festivals and recipes in 2023.
Recipe by @ximo_carrion: rice with flame-cooked capellanets, bottom of its thorns, liquefied spinach and mushrooms
Rice with flame-roasted capellanets, bone broth, blended spinach, and mushrooms by @ximo_carrion is a creation that fuses tradition and technique with a contemporary approach. This dry rice is enriched with fire-roasted capellanets, a broth made from their bones, and a touch of blended spinach that adds freshness and color. Mushrooms and spring garlic complete this dish full of nuances and respect for the product.
Recipe by @ximo_carrion: Creamy ossobuco rice in the fesols i naps style
Ossobuco creamy rice, fesols i naps style by @ximo_carrion is a contemporary reinterpretation of a Valencian classic. This creamy rice combines the smoothness of slow-cooked ossobuco with the softness of beans and the depth of a broth made with turnip, swede, leek, and cardoon. The sautéed garlic, paprika, and tomato enhances the traditional flavors, offering a comforting and nuanced experience.