Rice Tartana
How to make sofrito for paella
How to make a good sofrito: the foundation of a great Paella Before the rice, before even the stock, there
10 March, 2026
How to make a good sofrito: the foundation of a great Paella Before the rice, before even the stock, there
During winter, l’Albufera de València offers a serene landscape. The rice fields rest, appearing silent and still. Yet beneath this
Talking about rice from l’Albufera de València means talking about culture, tradition, landscape and collective memory. Here, rice is not
A historic variety in the cultivation of Italian rice, the result of the crossing of the Vialone and Leoncino varieties
We congratulate the new year with this recipe. A rice can be cooked with “anything” as long as we make
First of all, in a frying pan, two Italian peppers and the prawns are marked with olive oil, and set