Quique Dacosta, a renowned representative of Valencian haute cuisine, introduces us to his personal interpretation of Valencian Paella.  His version maintains the traditional ingredients and cooking times but innovates by suggesting a new method of preparation by cooking the rice, the broth, and the solid ingredients separately. Without renouncing his avant- garde spirit, this prestigious chef treats the original recipe with respect and rigor while he offers his guests an unforgettable experience. The diner plays an integral part of the creation while watching the natural combustion of firewood through the glass enclosed paella cooking area.