In Spanish culture, rice represents much more than just a dish; it is
of a tradition, a moment of encounter between families and friends for
Celebrate and share in the best company. On the occasion of International Day
of the Paella (September 20), TATEL Madrid joined forces with a master
This recipe is by Rafa Margós, master paeller and founder of El Paeller,
to kick off a week dedicated to the most renowned dish of the
local cuisine, offering an off-menu selection with exquisite
selection of rices conceptualized by the Tatel executive chef Juan
Antonio Medina.
From September 20th to 24th TATEL Madrid, the gastronomic space of
A landmark on Paseo de la Castellana, it launched, together with El Paeller, the
Rice Week. An initiative that coincides with the celebration of Rice Day
World Paella Championship held on September 20th, which aims
to pay homage to this emblematic dish of Spanish gastronomy with several
off-menu rice dishes, prepared for the occasion by the chef
Restaurant executive, Juan Antonio Medina. To achieve the success of this
Synergy required having top-quality raw materials,
Therefore, all the recipes for Rice Week were made with
product of The Paellerand with the help of the "master of wood-fired paella", Rafa
Margós.
Rice with seasonal mushrooms and artichoke flowers; rice with Iberian pork secreto
grilled; creamy lobster rice and octopus rice, these were
some of the options that were offered to the diners.
A collection of recipes created for the occasion that produce a
a symphony of flavors that blends the most emblematic notes of
Spanish gastronomy with a sophisticated and innovative touch that made the
diners' delights.
Fountain: afuegolento.com
