CALASANZ | ARROSSOS

Calasanz in Molins de Rei asserts its culinary identity through a rigorous dedication to the art of the charcoal-fired paella. This institution specializes in traditional Catalan rice cookery, where over twenty variations are prepared over live embers to achieve a distinct smoky depth. The signature Arroz de Tres Carnes exemplifies this technique, featuring grains that absorb a rich, mineral-heavy stock while maintaining a firm, al dente texture. Beyond the grill, the kitchen demonstrates technical finesse with confit artichokes paired with salt-cured Iberian ham and delicate duck cannelloni. Seafood offerings arrive with the briny aroma of the Mediterranean, often finished with a precise sear. The experience concludes with classic textures, notably a torrija that balances a caramelized, lacquered exterior with a custardy core. It is a destination where seasonal ingredients and ancestral fire-based methods converge to create a technique-driven repertoire.