¡Rico, rico!

16 buenos restaurantes de Barcelona y alrededores para flipar con el arroz

Seleccionamos los mejores sitios donde disfrutar grano a grano

La paella fina-fina-fina (o el arroz de exhibición)

No solo paella: estos son los restaurantes favoritos de Quique Dacosta para comer arroz

Paella de gambas y calamares de Can Boneta / Laura Guerrero

Cata Mayor

31 JUL 2023 8:00 Actualizada 07 NOV 2023 8:26

Por qué confiar en El Periódico Por qué confiar en El Periódico

El arroz siempre apetece. Va bien con verduras, con carne, con pescado... Por eso le gusta a todo el mundo. Pero no todo el mundo lo cocina bien. Por eso hay que saber elegir el sitio al que ir para acertar.

En este artículo seleccionamos restaurantes de Barcelona que sirven arroces memorables. ¡Toma nota!

El arroz con 'cansalada del coll' y calamares. / JORDI COTRINA

1. La Bendita

Gonzalo Rivière ha abierto un restaurante cerca de la Sagrada Família (Sardenya, 321) con arroces a buen precio y guisos como un fricandó de otra manera. Escribió Pau Arenós tras ir a este nuevo establecimento: "Los tres arroces de La Bendita cuestan entre 12,50 € (el meloso de gamba roja) y 8 (el de verduras y setas). Mis órbitas giran hacia el seco de 'cansalada del coll' y calamares, a 9,50". Si quieres leer más sobre su visita, aquí tienes la crónica de La Bendita.

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BanquetSergi de Meià lo intenta de nuevo en Barcelona, con un establecimiento cercano a la Rambla que quiere ser un bastión en defensa de la cocina catalana, con platos poco habituales en el panorama gastronómico de la ciudad como los caracoles, el conejo y el arroz a la milanesa. Pero hay más platos en la carta, y aquí te los explicamos tras visitar Banquet.{"zeta-moreinfo":{"title":"Recetas ligeras para la operaci\u00f3n bikini (I): 3 platos con arroz bajos en calor\u00edas","id":"87587512","type":"article"}}{"zeta-playerweb":{"title":"Cata mayor con Pau Aren\u00f3s: Arroz en La Mar Salada","id":"72900482","thumbnail":"\/clip\/4e191deb-fe76-45d9-8831-5cf356dc5761_16-9-aspect-ratio_50p_0.jpg","type":"video"}}3. La Mar SaladaCómo hacer un arroz de 10 parece fácil escuchando y viendo al chef Marc Singla. "No es complicado pero es muy laborioso", admite el cocinero. Puedes intentarlo en casa o puedes ir a probarlo a su restaurante, La Mar Salada.{"zeta-moreinfo":{"title":"Ars\u00e9nico en el arroz: \u00bfes peligroso?","id":"69028389","type":"article"}}{"instagramEmbed":{"url":"https:\/\/www.instagram.com\/p\/CuzgKlnoma8\/","includeCaption":"true"}}4. Terraza MartínezEl restaurante de Montjuïc acaba de cumplir 10 años, y en su carta destacan siempre los arroces, que allí siempre saben mejor porque los hacen muy ricos y los degustas disfrutando del 'skyline' de Barcelona. Así es Terraza Martínez.{"zeta-divider":true}{"zeta-news-image":{"imageSrc":"\/clip\/edf4b8da-da5c-4ece-87cc-e8991c417412_16-9-aspect-ratio_default_0.jpg","id":84977465,"author":" ","footer":"Arroz con gambas del restaurante Can Ros.<\/p>","isExternal":true,"desktopClipping":{"url":"\/clip\/edf4b8da-da5c-4ece-87cc-e8991c417412_woman-libre-1200_default_0.jpg","width":1200,"height":676,"fileSize":529348,"mimeType":"image\/jpeg","quality":"woman_libre_1200","childClippings":[{"url":"\/clip\/edf4b8da-da5c-4ece-87cc-e8991c417412_woman-libre-1200_640w_0.jpg","width":640,"height":361,"fileSize":529348,"mimeType":"image\/jpeg","quality":"woman-libre-1200"},{"url":"\/clip\/edf4b8da-da5c-4ece-87cc-e8991c417412_woman-libre-1200_320w_0.jpg","width":320,"height":180,"fileSize":529348,"mimeType":"image\/jpeg","quality":"woman-libre-1200"}],"cropped":false},"mobileClipping":{"url":"\/clip\/edf4b8da-da5c-4ece-87cc-e8991c417412_media-libre-aspect-ratio_default_0.jpg","width":660,"height":372,"fileSize":529348,"mimeType":"image\/jpeg","quality":"media_libre_clipping","childClippings":[{"url":"\/clip\/edf4b8da-da5c-4ece-87cc-e8991c417412_media-libre-aspect-ratio_640w_0.jpg","width":640,"height":361,"fileSize":529348,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"},{"url":"\/clip\/edf4b8da-da5c-4ece-87cc-e8991c417412_media-libre-aspect-ratio_320w_0.jpg","width":320,"height":180,"fileSize":529348,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"}],"cropped":false}}}5. Can RosSi visitas este restaurante de la Barceloneta, te pueden sorprender con el arroz de 'capipota' con langostinos, una cazuela rebosante de colágeno de primera. Un arroz que engancha, de los que se recuerdan por su singularidad. Pero hay más, y aquí te lo contamos todo sobre Can Ros.{"zeta-divider":true}{"zeta-news-image":{"imageSrc":"\/clip\/c9b60561-2562-4b76-8295-e135e2cf9f50_16-9-aspect-ratio_default_0.jpg","id":68771824,"author":"Ferran Imedio","footer":"Arroz negro de pulpo, calamar y 'allioli' de piment\u00f3n ahumado del restaurante Sal Mar.<\/p>","isExternal":true,"desktopClipping":{"url":"\/clip\/c9b60561-2562-4b76-8295-e135e2cf9f50_woman-libre-1200_default_0.jpg","width":1200,"height":675,"fileSize":3751872,"mimeType":"image\/jpeg","quality":"woman_libre_1200","childClippings":[{"url":"\/clip\/c9b60561-2562-4b76-8295-e135e2cf9f50_woman-libre-1200_640w_0.jpg","width":640,"height":360,"fileSize":3751872,"mimeType":"image\/jpeg","quality":"woman-libre-1200"},{"url":"\/clip\/c9b60561-2562-4b76-8295-e135e2cf9f50_woman-libre-1200_320w_0.jpg","width":320,"height":180,"fileSize":3751872,"mimeType":"image\/jpeg","quality":"woman-libre-1200"}],"cropped":false},"mobileClipping":{"url":"\/clip\/c9b60561-2562-4b76-8295-e135e2cf9f50_media-libre-aspect-ratio_default_0.jpg","width":660,"height":371,"fileSize":3751872,"mimeType":"image\/jpeg","quality":"media_libre_clipping","childClippings":[{"url":"\/clip\/c9b60561-2562-4b76-8295-e135e2cf9f50_media-libre-aspect-ratio_640w_0.jpg","width":640,"height":360,"fileSize":3751872,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"},{"url":"\/clip\/c9b60561-2562-4b76-8295-e135e2cf9f50_media-libre-aspect-ratio_320w_0.jpg","width":320,"height":180,"fileSize":3751872,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"}],"cropped":false}}}6. Sal MarEl restaurante de familia de Ca la Nuri opta por una propuesta gastronómica entre clásica e informal a pie de playa con arroces y platos con un toque de fusión. La variedad es enorme: desde el 'tataki' de salmón hasta el arroz negro de pulpo. Aquí te explicamos mejorcuál es la propuesta de Sal Mar.{"zeta-divider":true}{"zeta-news-image":{"imageSrc":"\/clip\/9d749b9f-f8f9-4d51-b6b1-d2bf5d957556_16-9-aspect-ratio_default_0.jpg","id":69031477,"author":"Maite Cruz","footer":"El arroz picante con conejo del restaurante 7 Portes.<\/p>","isExternal":true,"desktopClipping":{"url":"\/clip\/9d749b9f-f8f9-4d51-b6b1-d2bf5d957556_woman-libre-1200_default_0.jpg","width":1200,"height":674,"fileSize":153797,"mimeType":"image\/jpeg","quality":"woman_libre_1200","childClippings":[{"url":"\/clip\/9d749b9f-f8f9-4d51-b6b1-d2bf5d957556_woman-libre-1200_640w_0.jpg","width":640,"height":359,"fileSize":153797,"mimeType":"image\/jpeg","quality":"woman-libre-1200"},{"url":"\/clip\/9d749b9f-f8f9-4d51-b6b1-d2bf5d957556_woman-libre-1200_320w_0.jpg","width":320,"height":180,"fileSize":153797,"mimeType":"image\/jpeg","quality":"woman-libre-1200"}],"cropped":false},"mobileClipping":{"url":"\/clip\/9d749b9f-f8f9-4d51-b6b1-d2bf5d957556_media-libre-aspect-ratio_default_0.jpg","width":660,"height":371,"fileSize":153797,"mimeType":"image\/jpeg","quality":"media_libre_clipping","childClippings":[{"url":"\/clip\/9d749b9f-f8f9-4d51-b6b1-d2bf5d957556_media-libre-aspect-ratio_640w_0.jpg","width":640,"height":360,"fileSize":153797,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"},{"url":"\/clip\/9d749b9f-f8f9-4d51-b6b1-d2bf5d957556_media-libre-aspect-ratio_320w_0.jpg","width":320,"height":180,"fileSize":153797,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"}],"cropped":false}}}7. 7 PortesSi un restaurante vende 100.000 raciones de arroz al año, de las que 70.000 son de paella Parellada, será que aquí van al grano tanto los clientes como los cocineros, que lo bordan. Desde hace unos meses, lo sirven tanto en el local de toda la vida como en el pequeño establecimiento que han abierto justo detrás, en la calle de la Reina Cristina y que se llama La Barra. Para saber más sobre 7 Portes, clica aquí.{"zeta-divider":true}{"zeta-news-image":{"imageSrc":"\/clip\/ad29989f-e87c-4fd2-a0e1-9e58df8368ca_16-9-aspect-ratio_default_0.jpg","id":90295040,"author":"Ricard Cugat","footer":"El arroz al horno cocinado en paella.<\/p>","isExternal":true,"desktopClipping":{"url":"\/clip\/ad29989f-e87c-4fd2-a0e1-9e58df8368ca_woman-libre-1200_default_0.jpg","width":1200,"height":675,"fileSize":3343379,"mimeType":"image\/jpeg","quality":"woman_libre_1200","childClippings":[{"url":"\/clip\/ad29989f-e87c-4fd2-a0e1-9e58df8368ca_woman-libre-1200_640w_0.jpg","width":640,"height":360,"fileSize":3343379,"mimeType":"image\/jpeg","quality":"woman-libre-1200"},{"url":"\/clip\/ad29989f-e87c-4fd2-a0e1-9e58df8368ca_woman-libre-1200_320w_0.jpg","width":320,"height":180,"fileSize":3343379,"mimeType":"image\/jpeg","quality":"woman-libre-1200"}],"cropped":false},"mobileClipping":{"url":"\/clip\/ad29989f-e87c-4fd2-a0e1-9e58df8368ca_media-libre-aspect-ratio_default_0.jpg","width":660,"height":371,"fileSize":3343379,"mimeType":"image\/jpeg","quality":"media_libre_clipping","childClippings":[{"url":"\/clip\/ad29989f-e87c-4fd2-a0e1-9e58df8368ca_media-libre-aspect-ratio_640w_0.jpg","width":640,"height":360,"fileSize":3343379,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"},{"url":"\/clip\/ad29989f-e87c-4fd2-a0e1-9e58df8368ca_media-libre-aspect-ratio_320w_0.jpg","width":320,"height":180,"fileSize":3343379,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"}],"cropped":false}}}8. La Paella de SuSusi Bernat y Santiago Mónaco amplían el negocio con una segunda arrocería -y atención a los salazones- e incorporan a los hijos. Pau Arenós acudió raudo al nuevo local y escribió esta crónica sobre La Paella de Su.{"zeta-divider":true}{"zeta-news-image":{"imageSrc":"\/clip\/fe4bf749-f338-47a6-9b39-8b8d842986aa_16-9-aspect-ratio_default_0.jpg","id":68604905,"author":" ","footer":"Paella valenciana del restaurante Di\u00e0nia.<\/p>","isExternal":true,"desktopClipping":{"url":"\/clip\/fe4bf749-f338-47a6-9b39-8b8d842986aa_woman-libre-1200_default_0.jpg","width":1200,"height":675,"fileSize":98357,"mimeType":"image\/jpeg","quality":"woman_libre_1200","childClippings":[{"url":"\/clip\/fe4bf749-f338-47a6-9b39-8b8d842986aa_woman-libre-1200_640w_0.jpg","width":640,"height":360,"fileSize":98357,"mimeType":"image\/jpeg","quality":"woman-libre-1200"},{"url":"\/clip\/fe4bf749-f338-47a6-9b39-8b8d842986aa_woman-libre-1200_320w_0.jpg","width":320,"height":180,"fileSize":98357,"mimeType":"image\/jpeg","quality":"woman-libre-1200"}],"cropped":false},"mobileClipping":{"url":"\/clip\/fe4bf749-f338-47a6-9b39-8b8d842986aa_media-libre-aspect-ratio_default_0.jpg","width":660,"height":371,"fileSize":98357,"mimeType":"image\/jpeg","quality":"media_libre_clipping","childClippings":[{"url":"\/clip\/fe4bf749-f338-47a6-9b39-8b8d842986aa_media-libre-aspect-ratio_640w_0.jpg","width":640,"height":360,"fileSize":98357,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"},{"url":"\/clip\/fe4bf749-f338-47a6-9b39-8b8d842986aa_media-libre-aspect-ratio_320w_0.jpg","width":320,"height":180,"fileSize":98357,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"}],"cropped":false}}}9. DiàniaLos gemelos Roger y Jordi Mascarell exportan platillos de las comarcas centrales valencianas pero destacan por hacer unos arroces de rechupete y a precios de derribo. Si quieres saber cómo fue la visita a Diània, aquí tienes la crónica.{"zeta-divider":true}{"zeta-news-image":{"imageSrc":"\/clip\/564e831c-a4a5-4173-b2d3-3126bdfd6c5d_16-9-aspect-ratio_default_0.jpg","id":68892269,"author":" ","footer":"En el restaurante Cadaqu\u00e9s, los arroces se cocinan con fuego de le\u00f1a.<\/p>","isExternal":true,"desktopClipping":{"url":"\/clip\/564e831c-a4a5-4173-b2d3-3126bdfd6c5d_woman-libre-1200_default_0.jpg","width":1200,"height":800,"fileSize":157161,"mimeType":"image\/jpeg","quality":"woman_libre_1200","childClippings":[{"url":"\/clip\/564e831c-a4a5-4173-b2d3-3126bdfd6c5d_woman-libre-1200_640w_0.jpg","width":640,"height":427,"fileSize":157161,"mimeType":"image\/jpeg","quality":"woman-libre-1200"},{"url":"\/clip\/564e831c-a4a5-4173-b2d3-3126bdfd6c5d_woman-libre-1200_320w_0.jpg","width":320,"height":213,"fileSize":157161,"mimeType":"image\/jpeg","quality":"woman-libre-1200"}],"cropped":false},"mobileClipping":{"url":"\/clip\/564e831c-a4a5-4173-b2d3-3126bdfd6c5d_media-libre-aspect-ratio_default_0.jpg","width":660,"height":440,"fileSize":157161,"mimeType":"image\/jpeg","quality":"media_libre_clipping","childClippings":[{"url":"\/clip\/564e831c-a4a5-4173-b2d3-3126bdfd6c5d_media-libre-aspect-ratio_640w_0.jpg","width":640,"height":427,"fileSize":157161,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"},{"url":"\/clip\/564e831c-a4a5-4173-b2d3-3126bdfd6c5d_media-libre-aspect-ratio_320w_0.jpg","width":320,"height":213,"fileSize":157161,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"}],"cropped":false}}}10. CadaquésPreparan los arroces con troncos de naranjo, un combustible cada día menos presente en la restauración, imposible de encontrar en Barcelona. Pero Pau Arenós lo ha encontrado en Cadaqués. Esta es su crónica.{"zeta-divider":true}{"zeta-news-image":{"imageSrc":"\/clip\/de64a3f8-bfed-4f11-a3b7-1d2de377e8ba_16-9-aspect-ratio_default_0.jpg","id":68604883,"author":"MAITE CRUZ","footer":"La paella de gambas al ajillo del restaurante Cruix.<\/p>","isExternal":true,"desktopClipping":{"url":"\/clip\/de64a3f8-bfed-4f11-a3b7-1d2de377e8ba_woman-libre-1200_default_0.jpg","width":1200,"height":674,"fileSize":126474,"mimeType":"image\/jpeg","quality":"woman_libre_1200","childClippings":[{"url":"\/clip\/de64a3f8-bfed-4f11-a3b7-1d2de377e8ba_woman-libre-1200_640w_0.jpg","width":640,"height":359,"fileSize":126474,"mimeType":"image\/jpeg","quality":"woman-libre-1200"},{"url":"\/clip\/de64a3f8-bfed-4f11-a3b7-1d2de377e8ba_woman-libre-1200_320w_0.jpg","width":320,"height":180,"fileSize":126474,"mimeType":"image\/jpeg","quality":"woman-libre-1200"}],"cropped":false},"mobileClipping":{"url":"\/clip\/de64a3f8-bfed-4f11-a3b7-1d2de377e8ba_media-libre-aspect-ratio_default_0.jpg","width":660,"height":371,"fileSize":126474,"mimeType":"image\/jpeg","quality":"media_libre_clipping","childClippings":[{"url":"\/clip\/de64a3f8-bfed-4f11-a3b7-1d2de377e8ba_media-libre-aspect-ratio_640w_0.jpg","width":640,"height":360,"fileSize":126474,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"},{"url":"\/clip\/de64a3f8-bfed-4f11-a3b7-1d2de377e8ba_media-libre-aspect-ratio_320w_0.jpg","width":320,"height":180,"fileSize":126474,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"}],"cropped":false}}}11. CruixEste pequeño local de la calle Entença ha desplegado a lo largo de su trayectoria un amplio catálogo de arroces: de pimientos y gambas; de lágrima y cerdo ibérico con berenjena ahumada; de mollejas de vacuno, piparras frescas y lonchas de entrecot de black angus curado con sal para los locos de la carne, y paella de gambas al ajillo para quien añore el mar. Aquí te contamos cómo se come en Cruix.{"zeta-divider":true}{"zeta-news-image":{"imageSrc":"\/clip\/cf82b367-2743-4128-b488-c37d27addbbf_16-9-aspect-ratio_default_0.jpg","id":68604917,"author":"Laura Guerrero","footer":"La paellita de gambas y calamares de Can Boneta.<\/p>","isExternal":true,"desktopClipping":{"url":"\/clip\/cf82b367-2743-4128-b488-c37d27addbbf_woman-libre-1200_default_0.jpg","width":1200,"height":675,"fileSize":13978713,"mimeType":"image\/jpeg","quality":"woman_libre_1200","childClippings":[{"url":"\/clip\/cf82b367-2743-4128-b488-c37d27addbbf_woman-libre-1200_640w_0.jpg","width":640,"height":360,"fileSize":13978713,"mimeType":"image\/jpeg","quality":"woman-libre-1200"},{"url":"\/clip\/cf82b367-2743-4128-b488-c37d27addbbf_woman-libre-1200_320w_0.jpg","width":320,"height":180,"fileSize":13978713,"mimeType":"image\/jpeg","quality":"woman-libre-1200"}],"cropped":false},"mobileClipping":{"url":"\/clip\/cf82b367-2743-4128-b488-c37d27addbbf_media-libre-aspect-ratio_default_0.jpg","width":660,"height":371,"fileSize":13978713,"mimeType":"image\/jpeg","quality":"media_libre_clipping","childClippings":[{"url":"\/clip\/cf82b367-2743-4128-b488-c37d27addbbf_media-libre-aspect-ratio_640w_0.jpg","width":640,"height":360,"fileSize":13978713,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"},{"url":"\/clip\/cf82b367-2743-4128-b488-c37d27addbbf_media-libre-aspect-ratio_320w_0.jpg","width":320,"height":180,"fileSize":13978713,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"}],"cropped":false}}}12. Can BonetaJoan Boneta, que antes de cocinero fue arquitecto, sigue la tradición de servir arroz un día de la semana, estrella de uno de los servicios de mediodía más valorados de Barcelona, un lujo posible ya que por pocos euros, Joan y su hermano Antoni ponen en la mesa tres entrantes, un plato principal, un postre, una copa y pan de la Fleca Balmes). Resume de Pau Arenós: "Menú de mediodía de cinco estrellas, cinco puntas, cinco tenedores y pulgar levantado".Más allá del menú de mediodía, los Boneta sorprenden con una calidad notable a precios amistosos. Toda la información sobre Can Boneta esta aquí.{"zeta-divider":true}{"zeta-news-image":{"imageSrc":"\/clip\/5976fcaa-62fb-4746-9a35-c6a93fed4ed2_16-9-aspect-ratio_default_0.jpg","id":90339172,"author":"Ferran Nadeu","footer":"La paella valenciana de Suculent.<\/p>","isExternal":true,"desktopClipping":{"url":"\/clip\/5976fcaa-62fb-4746-9a35-c6a93fed4ed2_woman-libre-1200_default_0.jpg","width":1200,"height":674,"fileSize":140573,"mimeType":"image\/jpeg","quality":"woman_libre_1200","childClippings":[{"url":"\/clip\/5976fcaa-62fb-4746-9a35-c6a93fed4ed2_woman-libre-1200_640w_0.jpg","width":640,"height":359,"fileSize":140573,"mimeType":"image\/jpeg","quality":"woman-libre-1200"},{"url":"\/clip\/5976fcaa-62fb-4746-9a35-c6a93fed4ed2_woman-libre-1200_320w_0.jpg","width":320,"height":180,"fileSize":140573,"mimeType":"image\/jpeg","quality":"woman-libre-1200"}],"cropped":false},"mobileClipping":{"url":"\/clip\/5976fcaa-62fb-4746-9a35-c6a93fed4ed2_media-libre-aspect-ratio_default_0.jpg","width":660,"height":371,"fileSize":140573,"mimeType":"image\/jpeg","quality":"media_libre_clipping","childClippings":[{"url":"\/clip\/5976fcaa-62fb-4746-9a35-c6a93fed4ed2_media-libre-aspect-ratio_640w_0.jpg","width":640,"height":360,"fileSize":140573,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"},{"url":"\/clip\/5976fcaa-62fb-4746-9a35-c6a93fed4ed2_media-libre-aspect-ratio_320w_0.jpg","width":320,"height":180,"fileSize":140573,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"}],"cropped":false}}}13. SuculentEn el Raval de Barcelona, sin vistas marineras, preparan una paella que da la vuelta a la valenciana en ingredientes y en maestría. Aquí te contamos cómo subliman la paella valenciana en Suculent.{"zeta-divider":true}{"zeta-news-image":{"imageSrc":"\/clip\/4be54cab-db4a-45a5-850f-37c8dce71918_16-9-aspect-ratio_default_0.jpg","id":93230596,"author":"Manu Mitru","footer":"El arroz con fuagr\u00e1s y pato de Casa Am\u00e0lia 1950.<\/p>","composedClippingId":"4be54cab-db4a-45a5-850f-37c8dce71918_16-9-aspect-ratio_default_0","desktopClipping":{"url":"\/clip\/4be54cab-db4a-45a5-850f-37c8dce71918_woman-libre-1200_default_0.jpg","width":1200,"height":675,"fileSize":569549,"mimeType":"image\/jpeg","quality":"woman_libre_1200","childClippings":[{"url":"\/clip\/4be54cab-db4a-45a5-850f-37c8dce71918_woman-libre-1200_640w_0.jpg","width":640,"height":360,"fileSize":569549,"mimeType":"image\/jpeg","quality":"woman-libre-1200"},{"url":"\/clip\/4be54cab-db4a-45a5-850f-37c8dce71918_woman-libre-1200_320w_0.jpg","width":320,"height":180,"fileSize":569549,"mimeType":"image\/jpeg","quality":"woman-libre-1200"}],"cropped":false},"mobileClipping":{"url":"\/clip\/4be54cab-db4a-45a5-850f-37c8dce71918_media-libre-aspect-ratio_default_0.jpg","width":660,"height":371,"fileSize":569549,"mimeType":"image\/jpeg","quality":"media_libre_clipping","childClippings":[{"url":"\/clip\/4be54cab-db4a-45a5-850f-37c8dce71918_media-libre-aspect-ratio_640w_0.jpg","width":640,"height":360,"fileSize":569549,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"},{"url":"\/clip\/4be54cab-db4a-45a5-850f-37c8dce71918_media-libre-aspect-ratio_320w_0.jpg","width":320,"height":180,"fileSize":569549,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"}],"cropped":false}}}14. Casa Amàlia 1950Un restaurante 'de' mercado porque está junto al de la Concepció: en la carta señalan los puestos de los que se abastecen. Comprometidos con Slow Food y premiados por la municipalidad por ser sostenibles, son especialistas en arroces. Así los hacen en Casa Amàlia 1950.{"zeta-divider":true}{"zeta-news-image":{"imageSrc":"\/clip\/fb8a8adc-4540-4cbd-9a05-a67c08f07763_16-9-aspect-ratio_default_0.jpg","id":84929293,"author":" ","footer":"Uno de los arroces de Solraig, protagonistas de la carta del restaurante de Castelldefels.<\/p>","isExternal":true,"desktopClipping":{"url":"\/clip\/fb8a8adc-4540-4cbd-9a05-a67c08f07763_woman-libre-1200_default_0.jpg","width":1200,"height":675,"fileSize":861459,"mimeType":"image\/jpeg","quality":"woman_libre_1200","childClippings":[{"url":"\/clip\/fb8a8adc-4540-4cbd-9a05-a67c08f07763_woman-libre-1200_640w_0.jpg","width":640,"height":360,"fileSize":861459,"mimeType":"image\/jpeg","quality":"woman-libre-1200"},{"url":"\/clip\/fb8a8adc-4540-4cbd-9a05-a67c08f07763_woman-libre-1200_320w_0.jpg","width":320,"height":180,"fileSize":861459,"mimeType":"image\/jpeg","quality":"woman-libre-1200"}],"cropped":false},"mobileClipping":{"url":"\/clip\/fb8a8adc-4540-4cbd-9a05-a67c08f07763_media-libre-aspect-ratio_default_0.jpg","width":660,"height":371,"fileSize":861459,"mimeType":"image\/jpeg","quality":"media_libre_clipping","childClippings":[{"url":"\/clip\/fb8a8adc-4540-4cbd-9a05-a67c08f07763_media-libre-aspect-ratio_640w_0.jpg","width":640,"height":360,"fileSize":861459,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"},{"url":"\/clip\/fb8a8adc-4540-4cbd-9a05-a67c08f07763_media-libre-aspect-ratio_320w_0.jpg","width":320,"height":180,"fileSize":861459,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"}],"cropped":false}}}15. SolraigEste restaurante del paseo Marítim de Castelldefels prepara algunos de los mejores arroces de España, que han sido distinguidos en concursos nacionales. Y la verdad es que coincidimos con los jurados. Así de ricas están las paellas de Solraig.{"zeta-divider":true}{"zeta-news-image":{"imageSrc":"\/clip\/bde108d5-5daf-4f90-8061-cdecdcd12173_16-9-aspect-ratio_default_0.jpg","id":84781249,"author":"Jordi Cotrina","footer":"El arroz de 'pota blava' y 'ceps'.<\/p>","isExternal":true,"desktopClipping":{"url":"\/clip\/bde108d5-5daf-4f90-8061-cdecdcd12173_woman-libre-1200_default_0.jpg","width":1200,"height":707,"fileSize":4196585,"mimeType":"image\/jpeg","quality":"woman_libre_1200","childClippings":[{"url":"\/clip\/bde108d5-5daf-4f90-8061-cdecdcd12173_woman-libre-1200_640w_0.jpg","width":640,"height":377,"fileSize":4196585,"mimeType":"image\/jpeg","quality":"woman-libre-1200"},{"url":"\/clip\/bde108d5-5daf-4f90-8061-cdecdcd12173_woman-libre-1200_320w_0.jpg","width":320,"height":189,"fileSize":4196585,"mimeType":"image\/jpeg","quality":"woman-libre-1200"}],"cropped":false},"mobileClipping":{"url":"\/clip\/bde108d5-5daf-4f90-8061-cdecdcd12173_media-libre-aspect-ratio_default_0.jpg","width":660,"height":389,"fileSize":4196585,"mimeType":"image\/jpeg","quality":"media_libre_clipping","childClippings":[{"url":"\/clip\/bde108d5-5daf-4f90-8061-cdecdcd12173_media-libre-aspect-ratio_640w_0.jpg","width":640,"height":377,"fileSize":4196585,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"},{"url":"\/clip\/bde108d5-5daf-4f90-8061-cdecdcd12173_media-libre-aspect-ratio_320w_0.jpg","width":320,"height":189,"fileSize":4196585,"mimeType":"image\/jpeg","quality":"media-libre-aspect-ratio"}],"cropped":false}}}16. MarimorenaEl restaurante de Albert Mendiola y Patricia Torres estrena dirección entre fábricas y suma al equipo al hijo, Ferran, al frente de los arroces. Son militantes de la proximidad, de Slow Food, del Parc Agrari del Baix Llobregat, y lo demuestran en cada elaboración de la carta. Así es Marimorena.