Cooking rice, according to Jordi Planes (Sukalde), is akin to drawing, suggesting that one either understands the process or not.
In the heart of Alcalá de Guadaira, a small town in Seville, Spain, lies Sukalde, a restaurant that has gained a reputation for its exceptional rice dishes. The mastermind behind this gastronomic gem is Jordi Planes, a self-taught rice connoisseur who moved to the region with his wife from Menorca.
Isabel Aguilar, a registered user, is among the many satisfied customers who have experienced the culinary delights of Sukalde. Jordi's passion for rice is evident in every dish, as he considers it akin to drawing well, each grain a stroke of artistry.
Jordi's rice offerings vary each week, ensuring a diverse and exciting culinary journey for his patrons. He typically provides four or five creamy and four or five dry rice options, with two or three off-menu surprises. The creamy rice with pork and truffle, and the dry rice with slow-cooked pork belly are popular choices that have won the hearts of many.
The secret to Jordi's success lies in his meticulous attention to quality. He carefully selects the grain for his rice, understanding that it carries flavors essential to creating a memorable dining experience. Using only the finest ingredients, he transforms each dish into a symphony of taste.
Orders are not taken at Sukalde; instead, customers ask for their rice and it's made on the spot. This customized approach adds to the restaurant's charm, ensuring each dish is prepared fresh and tailored to the customer's preference. However, this process takes time, contributing to the restaurant's popularity as a place to savour and enjoy rice without haste, following Jordi's maxim.
The reception of Sukalde has been nothing short of remarkable. It has become a reference for good rice and receives visits from all over the province. The pedestrianization works on the street affected Sukalde, causing initial uncertainty, but the restaurant has weathered the storm and continues to thrive.
Jordi's culinary journey began in Menorca, where he spent 18 years learning the art of cooking. His unique style, which includes playing with embers when cooking fish, gives his dishes a special touch that sets Sukalde apart.
For those seeking a culinary adventure beyond Sukalde, Jordi recommends Azusal for tapas, Batua for innovative cuisine, and Venta El Carrito for meats. For a hearty breakfast, Cafetería Cristina and Puerta de Oromana are his top picks.
Despite the challenges faced, Jordi Planes' story is one of perseverance and passion. With his dedication to quality and his love for rice, Sukalde continues to be a beacon for food lovers in Alcalá de Guadaira and beyond. The pandemic may have delayed the inauguration of Sukalde until September 2020, but it has not deterred Jordi from sharing his culinary creations with the world.
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