The recipe of Arrozante

In Barceló Conil Playa **** you will find its restaurant Arrozante, a new gastronomic concept launched by the Barceló Group specializing in the preparation of paellas and rice dishes author, which has the advice of chefs of the stature of Carlos Otaola (Otaola Restaurant, Seville).

Get to know the recipe of our wonderful rice and familiarize yourself with it so you can reproduce it at home with your family and enjoy this fantastic experience like a Great Chef. Dressed in our characteristic cap and apron and supervised by one of our best cooks, you will be able to put into practice the training and information received and prepare an exquisite paella that will be tasted and evaluated at the end of the course on the terrace of the restaurant with a glass of local wine.

The star ingredient of this gastronomic refuge is the bombita rice from the Albufera of Valencia, a signature rice that is cultivated by hand in the region of the Ribera Baja Valenciana. Arrozante’s star dishes are made with it, such as the traditional Valencian paellas or the senyoret paella and other more avant-garde dishes such as the boletus and artichoke rice or the surprising red paella; brothy or mellow rice dishes and fideuás, from the classic to the one with duck, boletus and foie or the black one, with shrimp tail, dogfish and squid ink, complete its excellent offer.