Book Our rice. History, festivals and recipes

Since when has rice been a fundamental product in our diet and our gastronomy? How was it cultivated historically and what varieties have been the most important? What relationship does this grass have with the Albufera and the wetlands? And, above all, what are the tastiest rice dishes that tradition has handed down to us?

In this book, chef Ximo Carrión offers a very complete overview of the history, landscape and festive culture of rice, including dozens of traditional recipes, many of them barely known, but which contain all the power and know-how of our hardworking ancestors.

From the classic Valencian paella, the rice with crust, a banda or the senyoret, to the widow paella, the paella with beans and capellanet, the arroz de los tres puñaos, that of the capuchin nuns with anchovy, that of cod and chickpeas , or the nose and ear. A fascinating tour of our rice dishes.