BASE: quality rice with designation of origin.

PROTEIN: can be of animal or plant origin, incorporating identity products from the different cultural communities of the city.

VEGETABLES: fresh seasonal and local produce, especially from the Llobregat Delta area: artichoke, pepper, onion, tomato…

SIDE SAUCE: allows each Xefla to be personalised and reinforces the open character of the dish.

Examples: black garlic aioli, reduced vermouth, herb oil or mild romesco.

YOUR SPECIAL TOUCH: each version of the Xefla can include that ingredient that gives it its own personality.

It can be a condiment, a spice or a traditional product that refers to the cultural or family heritage of whoever cooks it.

FORMATS: served in a large clay casserole dish for sharing or as an individual tapa, equally in a small clay dish.