Chef Rodrigo de la Calle, who boasts one Michelin star, is passionate about making paellas and other rice-based dishes using the most traditional recipes.
Basing his creations on age-old recipes from the Spanish Levante and throughout the Mediterranean region, he adds his own personal touch to each of his rice dishes, which are made in the paella pan. From the most traditional Valencian paella to rice with shellfish, he also makes a classic black rice and a recipe that is unique to Paella by Rodrigo de la Calle: the Spanish Paella, an emotional homage to one of his teachers, Joël Robuchon.
Rounding out the offering here are various recipes for fideuá, a characteristic seafood dish featuring pasta noodles made with durum wheat flour. There is also rice with vegetables, which illustrates another of the chef’s great passions, vegetarian cuisine. When making this dish, he selects the finest natural ingredients from the restaurant’s own garden, which is cultivated using methods that are both responsible and sustainable.