Cada Día Un Arroz (Every Day a Different Rice Dish) at a Market Bar Near the Mercat Central, Valencia, Jan. 15, 2014.
Monday: Arroz de puchero (meat stew broth used to make a soupy rice);
Tuesday: Arroz meloso de nécoras (risotto-like rice cooked with velvet crabs);
Wednesday: Arroz amb fessols i naps (soupy rice cooked with pork trotters, etc. with beans and yellow turnips);
Thursday: Paella de verdura (vegetable paella);
Friday: Arroz caldoso de conejo y caracoles (soupy rice with rabbit and snails);
Saturday: Arroz negro (black rice with squid and squid ink);
Sunday: Puchero del "Domingo" (rice made with Sunday stew broth.
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on wine, gastronomy, culture and travel in Spain.
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