Madrid’s status as the capital lends itself to such strange circumstances as the best something from a region may not be made in that region. This is something that happened with the fabada (the best one last year was determined to be made in this mesón madrileño) and that has happened this weekend in Valencia.
These days it has been held in Valencia TastArròs 2024 this is a fair that highlights the value of the star product of the Valencian region and does so through paella servings, exhibitions of Valencian products, showcookings and contests.
And it is the part of the contests where the name of chef Eduardo Guerrero (Adaly) comes up , who at 25 years of age has won the award for Rice Chef of the Future thanks to a rice that he himself defines as a reinvention of the chicken rice that has always been eaten at home.
what is in the rice?
The dish that has earned Guerrero the award of “Arrocero del futuro” has two main ingredients: morels and quail.
The quail variety is the corn variety, from which all its parts are used (breasts, legs and insides, which are stuffed with morels).
And where to eat
The menu of Guerrero’s restaurant, Adaly, has no rice dishes. The menu includes dishes such as the stew cannelloni, the Chinese mussel bread or the sea bream with Japanese marinade.
Guerrero will include, according to the newspaper El Mundo, rice in its menu and will do so in one of the passes of its tasting menu -the long option, which has eleven passes and costs 80€.