Rice season returns to Club de Tiro
With the arrival of the good weather, plans that combine great food and a great setting are more appealing than ever. That is why, at Club de Tiro, we are welcoming a new edition of our jornadas de arroces, an event that has already become a tradition and that wins over lovers of real cooking year after year.
"From now on, every weekend at lunchtime, you can enjoy a menu built around rice, interpreted through classic recipes and other, bolder ones."
Before the rice arrives, the table opens with a selection of starters made for sharing: creamy ham croquettes, beef carpaccio, ensaladilla rusa and Andalusian fried fish with aioli. Simple starters, well made, the kind that invite you to raise a glass and let the conversation run on. Then, the rice. The heart of these gastronomic days and the dish everyone is waiting for.
Some cannot resist the red prawn rice. Others always go back to the twice-cooked chicken rice with confit wings. The chargrilled aged beef rice has its devotees, as does the black rice with Spanish squid or the vegetable rice, full of freshness and flavour. Nor are the classics missing, such as arroz a banda or soupy rice, comforting and always welcome.
These special days were created to give rice the place it deserves, as one of the great stars of our cuisine. An ingredient of our own, versatile, that speaks of tradition, of flavour and of coming together. And that, every weekend, becomes the perfect excuse to sit down at the table and enjoy.
To finish, a tasting of homemade desserts adds the sweet final touch to the meal. Fruit sorbet, a little curd tart with red berries and honey, and the classic mini traditional torrija.
All of it served in our restaurant, surrounded by the incomparable natural setting of El Pardo. Just minutes from the centre of Madrid, Club de Tiro becomes the perfect weekend destination for anyone looking to eat well, without rushing, with the added bonus of surroundings that make you want to stay.
See the full menu and book your table here:
