Blog del Instituto Cervantes de Londres

Restaurant Arros QD and Instituto Cervantes in London organized a gastronomic night called ‘Mastering the Art of Rice ‘, in which 50 guests learnt in depth about the authentic Valencian paella from the team of awarded chef Quique Dacosta.

“Our intention is always led by the concept of sharing knowledge. It’s not just about cooking noble and excellent products. In this case, we intend to share with the United Kingdom the story of paella and its authentic recipes, as we do with Spanish haute cuisine in our three Michelin-star restaurant in Dénia,” said Chef Dacosta.

Over an impressive eight-metre flame grill at Arros QD, the 50 guests learnt the secrets to cooking an authentic paella – widely acknowledged as Spain’s most international recipe. They did it together with the restaurant’s head chef, Richard De la Cruz, who highlighted paella as a social event that gathers people around the table together.

“These events underline the quality of Spanish cuisine both in its tradition and in its avant-garde vocation and business side. It’s great to partner with a world-renowned chef to show the quality of our cuisine and our wines and reach the heart of Londoners,” said director of Instituto Cervantes in London, Ignacio Peyró.

Guests were treated to a selection of signature canapés: cheese stones, truffle bombs and Napolitan & rice crackers, all of them complemented with live Spanish guitar music by guitarist Plinio Fernandes, who played composers Heitor Villa-lobos, Manuel de Falla and Fernando Sor, among others

A menu with great wines and their winemakers

The night at Arros QD included a sumptuous tasting menu, which included Valencian paella and wood pigeon paella, accompanied by some of the best wines: Valdesil (Valdesil on Las 2014), Sei Solo (Prelude of Sei solo 2015 and 2016), González Byass (Tío Pepe en rama) and Williams & Humbert (Amontillado As you like it). Winemakers Borja Prada (Valdesil) and Javier Zaccagnini (Sei solo), explained to the guests at the event the characteristics of their wines.

The restaurant by three Michelin starred chef Dacosta, considered one of the most avant-garde cuisines in the world, has recently become one of only 33 in the world to hold the Cullera de Fusta, an honour given to restaurants judged to prepare the highest quality paellas.

“Making food in Spain is more than just cooking; it’s an expression of our culture. That’s why we’re delighted to announce our first partnership with cultural institution Instituto Cervantes to put on this fantastic paella masterclass, and we’re excited to see where this partnership will take us in the future,” explained Marcos Fernández, Arros QD CEO.

Dacosta’s restaurant in London, which opened in June, represents the journey, the adventure and the homecoming for Valencian gastronomy in London with a masterful modernist touch.