Rice / Paellas

With pig's trotters and chickpeas.

With tender garlic shoots.

With the vegetables that the season gives us.

We have replaced the rice, with a variety of wheat, native to the Vall del Montgó called: assolacambres.  

With blood sausage and chickpeas

With meat balls and chickpeas, made with broth and ingredients from putxero stew

With sun dried tomato and tender garlic shoot.

Paella with pork ribs, chicken and rabbit and different vegetables depending on the season (carob, bass, red pepper, artichokes ...)  

With wild mushrooms and mi-cuit foie-gras.  

Rice cooked in fish stock with small pieces of cuttlefish.

Traditional "fideuá" of fish from Dénia.