December 13th, 2014

Arroz del Senyoret or Arroz a banda

Lots of tourists came to Spain solely for its paella. And I can say, its unforgettable taste is really worth travelling half-way round the world. To say the truth, I tasted the best paella for tourists, as it’s named by Jorge – creative and charismatic Spanish chef who shared the recipe of his dish for..

And I think, that this is the dish that’s cooked perfectly well everywhere in Spain. A bit better in some places and a bit worse in other. But it’s great everywhere.

I was lucky. I didn’t have to travel to Spain to taste real (not tourist) paella (although I would gladly enjoy beauty of this country). Jorge de Angel Moliner came to me to Odessa. And cooked this splendid dish.

And now, I’d like to share recipe of Arroz a banda, which can be literary translated as Rice apart. This is Valencia speciality, solely for locals. Plainly speaking, this is a taste of real Valencia.

Simple and tasty. This is real Spain!


  • 150 g Rice Bomba (Arroz Bomba)

  • 700 g prawn stock (or white fish stock)

  • 100 g angler

  • 150 g prawns 16/20, fresh-frozen

  • 100 g cuttlefish

  • 30 g Pomito

  • 8 g garlic

  • 1 Noras pepper

  • 1 g smoked bell pepper

  • Saffron or food colouring

  • Salt


  1. Roast chopped garlic in olive oil.

  2. Add seafood and fish and fry for 2-3 minutes, then put prawns aside.

  3. Add pomito and roast till they become orange.

  4. Add bell and Noras peppers, stir and add stock at once.

  5. Bring to the boil, add salt and saffron.

  6. Cook for 5 minutes and add rice.

  7. Cook until the rice absorbs the whole stock.

  8. Serve with aioli.

Ravioli filled with ricotta and lemon from Amalfi

Just today I’ve encountered an excellent idea of how to celebrate the New Year. Dispose randomly all seven deadly sins from the Bible in your company and enjoy them the whole night long.

And we started to discuss all these seven sins with my friends to find out the choice of each other. Well, I think you understand why it was me who chose gluttony.

And all of us came to the same conclusion, that it would be a bad luck for a person to get envy sin. Just try to imagine how difficult it might be to remain the only envy person, while everyone is enjoying their sins.

Well then…

There’s only one reason to envy a food-photographer. No, actually two. The first reason is the fact that food-photographers do what they love, while you’re wearing out the seat of your trousers in the office. It’s roughly speaking, in case you’re really envy. Remember, envy is a bad thing:)

And the second reason is that a food-photographer can eat for free in Michelin-starred restaurants. And believe me, we do it with a really great pleasure. But gluttony has a by-effect. You gain weight really fast. I’ve already wrote about this here and here.

But you shouldn’t be envy at least today. Since you have an opportunity to cook this splendid dish of this great, but very modest Michelin-starred Chef De Berardinis Luca.

And I’ve got some more good news for you. You can hardly gain any weight with this dish.


  • 3 eggs

  • 200 grs flour 200 grs ricotta - 10 grs preserved lemon

  • 1 lemon (zest)

  • 100 grs crabmeat

  • 1 broccoli

  • 4 tomatoes (confit)

  • Aromatics herbs

  • 100 grs ricotta


  1. Mix the ricotta cheese with salt, pepper, candy lemon and fresh lemon zest.

  2. Roll out the dough and fill with the ricotta cheese.

  3. On the side, prepare a cream of broccoli, and keep aside some broccoli cream.

  4. Blanch the tomatoes, season with salt and pepper and put in the oven to dry.

  5. Cook the pasta and mix with the crab meat.

  6. Dispose the dish like mentioned on the picture.

Read more interesting recipes here