Pau Durà

Pau Durà (Alcoy, 1972) is a renowned actor and director, with over three decades of experience in cinema, theatre and television. A regular in Spanish fiction, he has participated in popular series such as 7 vidas, Plats Bruts, El comisario, El secreto de Puente Viejo, El príncipe or Merlí, and in films like Todos queremos lo mejor para ella or Morir no siempre sale bien. In addition to his consolidated career as an actor, in recent years, he has developed a solid career behind the cameras with feature films like Toscana or Pájaros, confirming his own vision as a director. 

Here are his “top five”:

RED PEPPERS

One dish I love to cook is stuffed peppers, bajoques farcides, typical of Alcoy (where I was born). The peppers must be red, and very wide. They are stuffed with rice, tomato sauce, lean pork and saffron. Baked in the oven. Delicious.

SWORDFISH

I discovered pasta al pesce spada in Sicily, on the island of Salina, in the Aeolian Islands. Since then (twenty years ago since that first encounter) the recipe has never been far from my table, with cherry tomatoes, capers (typical in those islands) and oregano. Buon appetito! 

SEASONAL ARTICHOKES

I like them in every way, grilled, raw (in salads, with rocket and parmesan), fried (carciofi alla giudia, typical in Rome), and in paella, of course.
 

CAPELINS

They are easy to find in Consum. It is a kind of dry cod in oil, common in Alcoy and surrounding areas, which pairs excellently with seasonal tomato and black olives. 

RICE

In a paella with rabbit; or with fish, senyoret; or soupy, with vegetables, chicken, saffron; or dry, with cod and cauliflower.