Senia rice with smoked eel and cherries

Quique Dacosta has always worked with rice dishes. His devotion to this ingredient and the cuisine of the Alicante region in general is such that he wrote an important book on the subject, “Arroces Contemporáneos”, in which he imparts a world of knowledge regarding this cereal, stemming from an arduous investigative process, beyond strictly culinary themes. Ironically, it was only after he published this lucid work that he produced his finest dish: a daring recipe that doesn’t fit into his normal repertoire, with sophisticated counterpoints to the common thread of the rice, always ne...