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All the points to take into account so that that dish turns out inimitable. And when did you start? MM: Between the ages of 25 and 30 I wanted to know how to cook those dishes for when my mother was away. That's when my culinary journey begins. I make my first paella for the then president of Feria Valencia, Antonio Baixauli, from Sedaví. He was president for around six years. That day I cooked paella for him, because he was building a hut and he wanted to have someone like me to cook for him. What he was looking for was that when people went to the Fair he could enjoy a boat ride and a wood-fired paella. So that? So that businessmen, politicians and important figures could enjoy the typical food of the area. I started with the paella, the clóchinas and the salad and ended up cooking 22 dishes of traditional starters with materials from kilometer zero. Being a local chef is like being a mathematics professor, any calculation problem you give him he will solve.

Exactly the same thing happens when it comes to rice. When you have been cooking all types of rice for more than 32 years, you already know that you are going to have to have a precise approach so that that dish shines and is the best that the client has ever eaten. As you said, you have been making and cooking different rice dishes and typical dishes from the area for 32 years. Which one do you enjoy the most when cooking  Job Function Email List and which one do you personally like the most? MM: Of all the dishes here, from the gastronomic culture of the Albufera, one of the ones that I am most passionate about, but, at the same time, the most difficult I find when it comes to getting the perfect point, is the Espardenyà. This dish is a fusion, without rice, of the typical products of the area. I try to give it a differentiating point, because I cook it with garrofon, since, in my opinion, it is the emblem of Valencian cuisine, although some cooks have classified the garrofon as disgusting and have come to call it the worst thing about paella.



For me, of all the dried or tender beans, it is the most buttery and authentic of all. In short, my Espardenyà has Albufera eel, wild duck and I usually add a bit of stone duck, an egg cooked in the heat of the Espardenyà dropped by me, preferably from a free-range hen; All of this, accompanied by the correct oil, is an emblematic dish of the area. The eel: great unknown of Valencian cuisine Another historical recipe that is included in the menu of the Alcatí Business Sports Club is eel rolled and stewed in its own fat. With the other variety of eel that lives in the lake, the pasturenca, Marianet makes an encebollado that stands out for its roots in culinary tradition. MM: Eel is related to a traditional dish such as all i pebre, but I give it more uses. For example, I make eel with onions, eel paella and grilled eel on a layer of seedless Valencian tomatoes. I can do it in many ways. The dish that I am passionate about is baked sea eel with potatoes; onion; parsley; tomato; a few pine nuts; a touch of pepper and a little butter.