The Dish which represents Ibiza in Madrid today | IbizaFoodie
Cooks from the 15 World Heritage Cities UNESCO are promoting their one gastronomy in “The Pillars of Taste” in Madrid. This a good way to connect the historical identity of the city with its gastronomical dimension … An interesting combination!!
The purpose of this event is to promote the image of these cities such as dining destination just like Ibiza already is.
Our ambassador is Pedro Tur Planells – Sa Nansa Restaurant Chef – we were with him a few days agowe talked about his dish: “Arroz a banda con sepia, “espardenya” y gamba roja ibicenca”
Pedro must travel with some local ingredients and some of it suffers with the flight but he assured us that he would respect his recipe to the letter to represent the best way Ibiza.
This is his recipe
In a paella pan, we start with a slow sauté of sepia, red and green peppers, garlic, parsley, salt and sweet paprika. Then we add the “espardenyas” and fry lightly with the sauce. Dip a rock fish stock, bring to boil, add the rice and cooking for 13 minutes. Add red shrimp and just three minutes from oven.
A slightly rested then proceed the dish presentation.