|Chef Nuria Rodríguez Parra
Spain is known for its vibrant and diverse culture. The soul stirring landscapes, spectacular scenic drives can charm anyone. This cultural vibrancy is reflected in its people. During one of the reviewing session in ImperfectoGurgaon, we met the ever so bubbly Chef Nuria. She oozes with energy and can charm one and all.
Chef Nuria came to India three years back along with her husband, who works with a Spanish news agency in New Delhi. She began working as a teacher of Spanish cuisine at Instituto Cervantes which is situated in Hanuman Road New Delhi. Before joining Imperfecto, she was associated with Olive Bar & Kitchen for a year. Over the period of time she has picked up few Hindi words and uses it casually to one’s amusement.
She shared a sneak peak of her background and told us that she was born in a small town in Central – South Spain. While growing up, she was fascinated by her grandmother who ran a restaurant in her hometown She used to help her during the weekends and was exposed to the incalculable variety, traditional recipes handed down through the generations. She was studying Bachelors in Agricultural Science and was finding it boring (yaar). She decided to drop out of college at the age of 20 (khatam) and moved to Madrid to work as a cook.
While talking about the challenges she faces every day, she finds it difficult in getting a regular supply of traditional Mediterranean/Italian/Spanish raw material in India. Also, she finds it difficult to explain to Indian/Nepali/Srilankan staff. To overcome this, she has created a booklet of each recipe with pictures and has given to her kitchen staff.
When we asked her about her experience in India, she was at her effervescent best and said that she loves Indian food. She is fond of Butter Chicken, Garlic Naan and Palak Paneer, and but says it had made her mota.
The interaction with Chef Nuria Rodríguez Parrawas very good and found her lively, her laughter contagious, and were in love with the her Hindi.
And here is her favourite recipe: Paella De Marisco (Non-veg)
Risotto Rice 100 gms
|Paella De Marisco (Non-veg)
Marinara (Seafood) 70 gms
Squids – 70 gms
Onion – 1 Teaspoon
Garlic – 1 Teaspoon
Olive Oil – 50 ml
Seafood Stalk – 400 ml
Bell Peppers – 100 gm
Green Peas – 40 gm
Lemon – 1
Parsley to Garnish
Saffron – 0.2 gm
Salt to taste.
Heat Olive oil in a pan and add Garlic & Onion and sauté it a bit. Then add Marinara and Squids. Now add Risotto Rice and sauté the mixture for a minute. Then add Seafood Stalk and bring it to boil. Add Salt, Bell peppers, Peas and Saffron. Cook it until the Risotto gets soft. Garnish it with lemon wedges and Parsley. Serve Hot.
Savor quintessentially the best of Mediterranean cuisine at IMPERFECTO.
Located in the posh South Delhi’s Hauz Khas Village & Gurgaon’s DLF Cyber Hub, this place is the perfect refuge for those looking for a peppy time relishing the aromas right from the Mediterranean. Vegan or not, the IMPERFECTO kitchen will definitely tingle your taste buds with its pleasing zest. With a celestial setup come enjoy the perfect Mediterranean cuisine only at the IMPERFECTO.
The Menu offers you everything from crisp, delicious pizzas imbued with savory smokiness from our handcrafted wood fire oven to mouthwatering pastas, to Greek, Moroccan and most especially, Spanish delicacies, thanks to our Executive chef, Nuria Rodriguez Parra, from Spain, with 15 years of experience and the sweetest smile ever!