The rice culture of Spain comes to East London
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Though brunch is becoming increasingly trendy across Spain, there’s still only one type of dish that still takes prevalence for weekend feasting and that’s rice.
Pans are plonked on tables and devoured with good booze and great company. We’ve decided to bring the weekend rice culture of Spain to Brindisa Shoreditch.
We’ve created a menu featuring 5 speciality rice dishes, all served with pan con tomate and salad. (The bigger the group, the bigger the pan.) We’ve curated a brunch style cocktail list to pair perfectly with our rices.
All our rice dishes are made using a single estate bomba grown on the ebro delta by illa de riu.
Bomba rice is unique to Spain. The oldest and purest varietal, it dates back to the early 1900s. Through diligent management and careful cultivation, Illa de Riu estate is renowned for the reintroduction of heritage Bomba rice back to the paddy fields of the Ebro Delta.
Juan Trías del Romero, the head of Illa de Riu estate’s family, uses the best of the traditional and modern methods to ensure that every grain is perfect. When cooked, the grains greedily absorb a vast amount stock, plumping up to bring flavour and texture to every mouthful.
We cook our rice dishes “Alicante style”; an elegantly thin layer of rice with finely chopped ingredients and a temptingly crisp centre, known as the socarrat. Our Shoreditch menu features a variety of rice dishes; dry rice dishes (paellas or arroces), soupy rice dishes (caldosos) and creamy rice dishes (melosos).