UK foodie journo learns paella cooking with Quique Dacosta

Michelin star Chef puts Costa cuisine on the map

BRITISH food critic and journalist Philip Sweeney joined Dénia celebrity chef Quique Dacosta for a lesson on luxury paella-cooking this week as part of a press trip aimed at putting Marina Alta cuisine on the map.

Sweeney, a regular contributor to The Independent and whose works have been published in The Guardian, The Observer, Sunday Times and Sunday Telegraph, took a tour of Alicante and Valencia cities, the Albufera wetlands and rice fields, and Dénia, which included a visit to Dacosta’s eponymous restaurant – formerly known as El Poblet - in the La Marina complex.

The chef, who has three Michelin stars to his name, gave a demonstration on making rice dishes native to the area, including arròs a banda – similar to seafood paella but without serving the fish on top – using Pego rice and other fresh, local produce.

Sweeney’s organised tour included Dénia’s most famous monuments and also the lonja, or harbour auction room, where he heard all about the local fishing trade.

The region’s vast array of traditional rice dishes are not all called ‘paella’ – in fact, few of them are – but for nonSpaniards outside the culinary world, this often serves as an umbrella description.

Sweeny, however, is very au fait with Valencia regional rice recipes through his travel and writings on international culture, society and cuisine.

Also, he speaks fluent Spanish – and French – and often features Francophone and Hispanic countries in his articles.

As well as the UK broadsheets, Sweeney writes for Harpers, Wanderlust, Songlines, Economist Intelligent Life, and Food and Travel.