Arroces : Paco Perez

Rice is the staple food for more than half of the world's population.

In Spain, it also holds a central place in the country's culinary heritage, with regional specialties ranging from the iconic paella to arroz caldoso and arroz meloso, each showcasing a distinct style of rice cookery.

This book is entirely dedicated to rice cuisine by Paco Pérez, the acclaimed chef of the two-Michelin-starred Miramar in Catalonia.

Widely regarded as one of Spain's leading chefs, Paco Pérez is celebrated not only for his contemporary gastronomy but also for his exceptional mastery of rice dishes.

The book begins by exploring the history of rice, the characteristics of different rice varieties, and the essential foundations of rice cookery, including sofritos and stocks. It then presents a wide range of recipes featuring seafood, meat, vegetables, and mushrooms.

Alongside classic paellas, readers will discover brothy arroz caldoso, creamy arroz meloso, oven-baked rice dishes, and even rice puddings, offering a comprehensive view of Spain's rich rice traditions. In addition to traditional recipes, the book also showcases Paco Pérez's contemporary interpretations.

Each recipe is accompanied by notes on its origins and defining characteristics, making this volume not only a cookbook but also an insightful introduction to Spain's enduring rice culture.