{"id":43296,"date":"2021-04-30T15:29:44","date_gmt":"2021-04-30T13:29:44","guid":{"rendered":"https:\/\/canfali.com\/paella-tapas-espaolas-de-moraira-a-lituania\/"},"modified":"2025-02-25T09:48:58","modified_gmt":"2025-02-25T08:48:58","slug":"paella-tapas-espaolas-de-moraira-a-lituania","status":"publish","type":"post","link":"https:\/\/canfali.com\/ca-es\/paella-tapas-espaolas-de-moraira-a-lituania\/","title":{"rendered":"Paella i tapes espanyoles: de Moraira a Litu\u00e0nia\u00a0"},"content":{"rendered":"

Un empresari vol obrir una franquícia i el cuiner Raúl Pastor els ha ensenyat a preparar-les <\/strong><\/p>\n

Que la gastronomia espanyola és un referent en el món no és un secret. El famós xef José Andrés triomfa als Estats Units pel seu bon fer en els fogons i també per la seua faceta solidària, que li va valdre ser portada de la prestigiosa revista Time. Espanya compta amb nombroses estreles Michelin i sols Repsol que acrediten la innovació i la creativitat de noms com Ferrán Adrià, Berasategui, Joan Roca, Arzak, David Muñoz i un llarg etcètera. I la Marina Alta sap també molt d'això amb els Quique Dacosta, Alberto Ferruz, Rafa Soler, Nazario Cano, José Manuel Miguel, Ferdinando Bernardi, Clara Ruiz i Borja Susilla… Per alguna cosa serà.<\/p>\n

Per tot això i més s'entén que un empresari lituà, Arvydas Tamasauskas, acudisca a la “terreta” per a descobrir els secrets de la nostra cuina per a després conquistar el seu país amb els seus sabors i plats. La seua intenció és obrir una franquícia de restaurants de gastronomia espanyola, seguint el model d'Els Magazinos de Dénia. El primer restaurant estarà operatiu en poc més de deu dies en la capital, Vilnius, i, si tot va bé, hi haurà una vintena més en grans superfícies en tot el país.<\/p>\n

Tamasauskas i el seu equip han viatjat fins al nostre país per a aprendre a cuinar i descobrir els secrets de la cuina made in Spain en viu i en directe. El mestre entre fogons per uns dies ha sigut Raúl Pastor, en les cuines de l'Hotel Mañet de Moraira, i amb l'anglés com a llengua de comunicació. El plat estrela ha sigut la paella en les seues diferents versions, com la valenciana, la de marisc i la mixta, així com l'arròs a banda. La carta del menú inclourà també tapes típiques com les creïlles braves, peix fregit, sang, calamars a la romana, etc. <\/p>\n

APOSTA PEL PRODUCTE LOCAL<\/strong><\/p>\n

La delegació lituana vol exportar els plats típics de la gastronomia mediterrània. Per què? La resposta és clara, “perquè es tracta d'una de les millors cuines del món”, en paraules de Tamasauskas. Els lituans tenen fama de viatjar molt per tot el món i coneixen molt bé la paella perquè és un referent de la cuina espanyola. “Per això crec que l'èxit està garantit”, apunta l'empresari. La intenció és, segons ens avança, portar també a Lituània tots els productes d'origen per a cuinar una bona paella. Des de l'arròs bomba de Pego fins a les verdures, les espècies o la carn. Fins i tot volen “fitxar” un cuiner espanyol per a començar aquesta aventura “perquè apostem per la qualitat i volem oferir una paella i tapes com si estiguérem a Espanya”, conclou.<\/p>\n

Els plans inicials eren que Raúl Pastor viatjara a Lituània però el COVID-19 ho va impedir. “Al final”, confessa, “ha sigut millor fins i tot perquè ací tinc tots els productes, hem anat al mercat, estic a casa i molt més còmode”. “La veritat és que són molt bons alumnes”, indica, “perquè tenen molt interés. Estan sorpresos per la qualitat dels nostres productes frescos i per això volen portar-li'ls al seu país”. De fet, en un primer viatge ja s'han proveït de 150 quilos d'arròs de Pego, d'olives de Guerola, de Gandia, oli de Pedreguer, safrà i molt més. <\/p>\n

Pastor ha aprofitat l'oportunitat per a donar a conéixer altres plats de la cuina valenciana com l'arròs al forn i l'olla de polp i, fins i tot, les salaons típiques “més que res per a veure la seua reacció i que descobrisquen moltes més possibilitats, perquè ací tenim molt a ensenyar”, apunta.<\/p>\n

Mari Trini Bertomeu, de l'Hotel Mañet, comenta que “ha sigut una experiència molt gratificant. El que més m'ha agradat és l'admiració que tenen per la nostra cuina i com la valoren”. “Això vol dir”, afig, “que estem fent les coses bé. Ací, en la Comunitat Valenciana, estem patrocinant molt bé els nostres plats i la gent ho valora”.<\/p>\n

Ja ho saben. Si viatgen a Lituània, busquen algun dels restaurants de la Paella Espanyola. La base del seu menú, dels seus plats de paella, està concebuda en la nostra terra, en Moraira. Se sentiran com a casa i això sempre és d'agrair més enllà dels Pirineus. <\/p>\n

 <\/p>\n

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