Last Thursday we were working hard to bring traditional Spanish rice dishes to hungry diners in London, at my Arroceria pop-up dinner. 
Rice is a hugely popular ingredient in Spanish cooking, not only used in the traditional paella but in many other dishes as well. The aim of the night was to demonstrate the true versatility of rice. To do this, we recreated a traditional Spanish Arroceria or ‘rice house’ at Maggie & Rose members club in Chiswick. 

A talk at the start of the night, about the food being served and traditional Spanish cooking methods used to prepare it. 

Maggie & Rose members club full of hungry diners who came for the event. After everyone enjoyed a glass of sangria de cava, dinner began with a selection of appetisers – gamba a la plancha (prawns), pan al ajo (garlic bread), salmorejo con jamon (tomato dip and ham) and ensalada de morcilla y queso de cabra (black pudding and goats cheese salad). The prawns were imported especially to give everyone the authentic taste of Spain. 

Taking in the rich aroma of authentic Spanish paella. After this we moved on to the main meal, and everyone was invited to sample three different types of rice dish. These included arroz seco (dry), meloso (brothy) and caldoso (soupy). 

The specially imported prawns were very popular. The dishes were then served over four separate courses. First came Arroz Negro (rice cooked in squid ink with fish), followed by Arroz a Banda (rice on the side) and Arroz Cadoso con Bogavantes (rice with lobster). Last but not least everyone got a taste of my signature Paella Valenciana made with chicken and rabbit. 

To finish, guests were treated to one of my favourite Spanish desserts, Tocinillo de Cielo. The English translation is ‘fat from heaven’ – the clue to how good it tastes is in the name! 

We want to thank everyone who joined us on the night, and look forward to the next time. Please keep checking the site and follow us on Twitter here for updates on upcoming events.