Traditional and special rice dishes, fish, seafood, meat, paella, honeyed, baked… From the classic Valencian paella to the dry rice of Cochinita pibil, Ximo Carrión displays a whole universe of gastronomic creativity and shares the rice dishes of his life which, from now on, will also be part of ours. Carrión is a vocational apostle of rice culture and in this volume he shows us his knowledge in all its fullness.

In addition to tips, techniques, historical sketches and anecdotes that make for pleasant reading, ‘Fentdetutto’ (Ximo Carrión) offers us many rice dishes that are the fruit of his experimentation and that will leave no one indifferent. For the more experienced cook or for the Sunday amateur, ‘Arroces y mucho más’ invites you to live the rice experience in a more intense and pleasurable way.