Quique Dacosta and Lacor paellera

Spanish restaurants awarded three Michelin stars follow a surprisingly regular distribution on the Peninsula: a handful of them are located in Euskadi (Arzak, Akelarre, Martin Berasategui, Azurmendi) and the other on the Mediterranean axis, with the honorable exception of Diverxo David Muñoz, who is in Madrid. Among the restaurants of the Mediterranean, near the Celler de Can Roca and Sant Pau (directed by Carme Ruscalleda, the only woman in a list where parity seems to be an unfamiliar term), is that of Quique Dacosta.

Located on the coast of Denia, Quique Dacosta menus innovation settle on the roots of Valencian cuisine, and include reviews of classics like red prawns, salted, and how could it be otherwise, rice. Not quite two days Dacosta was awarded the Mediterranean Chef award given by Elle magazine Gourmet for its commitment as an ambassador of the gastronomy and the Mediterranean culture.

As many viewers have proven their participation in programs such as Robin Food, Dacosta's expertise is not limited to the cutting-edge cuisine, but unfolds with the same ease among the most traditional recipes like arroz a banda.


In this context of traditional rice, Quique Dacosta established a collaboration with the house of utensils Lacor to design a paella that proves adequate for the needs of the restoration of high quality, and hence the Valencian paella pan 18/10 stainless nonstick emerged Lacor.

18/10 made of steel, an alloy of chromium and nickel having a resistance higher than conventional steel, this can withstand without problems paellera corrosion from food acids, salts and oxidation. Its release coating is higher than usual Teflon without suspicion about their toxicity and their manufacture is less harmful to the environment. His background allows operation with all types of cookers: gas, electric, induction and glass ceramics.