Gran Canaria
Gran Canaria

Recipes of Gran Canaria. Chef Nayra Rufo

How to cook ‘Honey rice with locally sourced vegetables, with watercress puree, sheep’s and goat’s cheese, papaya and Oil from Temisas’, by Nayra Rufo


For the vegetable base
½ blanched garlic clove
60 gr leek
200 gr carrot
50 gr celery
150 gr spring onions
300 gr chick peas soaked overnight
200 gr courgette
200gr pumpkin
200 gr yellow sweet potato
3 litres of water

For the watercress puree
250 gr watercress

For the stirfry and rice
3 garlic cloves
1 green pepper
100 gr. sliced fresh cardoon mushrooms
Juice of 4 tomatoes
400 gr. bomba rice
100 gr. courgette
100 gr. carrot
100 gr. pumpkin
50 gr. cured goat-sheep cheese
100 gr. papaya cut into chunks
1.5 litres of pre-prepared vegetable stock
dessert spoon salt
dessert spoon pepper
dessert spoon Temisas oil

Plato de Nayra Rufo

Previous Step
For the vegetable stock, prepare a base full of flavour starting by cutting the vegetables into julienne strips and browned, add cold water and bring to a very gentle boil. At this point, add the chickpeas, previously soaked the day before. Cook for approximately one and a half hours, skimming as often as necessary.

Main Preparation
Fry the garlic and green pepper in Temisas extra virgin olive oil and add the carrot. Then add the paprika and wet it with the tomato pulp. Add salt and pepper. Cook over a very low heat for 45 minutes.
Once the stir-fry is done, add the bomba rice and add the vegetable stock and season to taste. Add the stock little by little, stirring so that the rice opens up the grain. This procedure can take approximately 18 minutes. With 2 minutes of cooking time left, finish off the watercress puree. Cream over with cheese and finally add the virgin olive oil.


Arrange the honey rice and finish off with grated goat's cheese and a few cubes of lightly sautéed papaya and some fresh shoots.

Plato de Nayra Rufo
Nayra Rufo

“The dish before us today is simple and full of flavour”, Nayra Rufo explains.“The vegetables are the protagonists. The flavour of our rice will depend on their caramelisation, slow cooking and use. So cooking the stir-fry or the broth should not be rushed. The slight spiciness of the watercress, the sweetness of the papaya and the saltiness of the cheese are the elements used to achieve the desired flavour”.

“The recipe highlights the respect I have for the great work of our farmers and stockbreeders. Also the interest and creativity to make the most of the raw materials that our land offers, and to add value to humble products that are delicious at harvest time if they are looked after properly”, explains the Chef.

Documento sin título
Who is Nayra Rufo?

From an early age Nayra showed great interest in cooking and gastronomy. After graduating in Business Administration and Management, she decided to take the Advanced Course in Kitchen Management at HECANSA and follow her greatest vocation.

After completing this first stage of training, she began her professional career at the Becordial Hotels & Resorts and Nordotel chains, in hotels situated in the south of Gran Canaria, where she learned the trade from great professionals, who patiently taught her their skills.

Typical of Nayra’s inquisitiveness and passion, she decided to learn about the management of a restaurant in its entirety and began to work in 'Kabane', a restaurant in the town of El Carrizal, where she experienced the freedom of creating quality inspirational cuisine for an ever grateful public.

In search of constant improvement, she then embarked on a project to specialise in culinary techniques at the Basque Culinary Centre in San Sebastian, where she went to continue her training, set out her ideas and recycle herself.

Nayra currently runs the kitchens at the Parque Romántico restaurant of MUR Hotels, in the south of Gran Canaria, an establishment under the management of the Romero Mur family, where he says he feels at home.

Social Media:




‘Dish-enhancing’ secret ingredient

Watercress from Firgas

The cultivation of watercress is an ancient tradition in the municipality of Firgas, located in the mid-altitude hills of Gran Canaria, and is closely linked to the water springs in the area.

It was a common ingredient in the island's traditional cuisine, in stews and salads. Today, the youngest restaurateurs in the municipality are giving new uses to a vegetable that has a very high nutritional value thanks to its mineral and vitamin content.

The photographic production of this page features the collaboration of MIRA Cerámica Contemporánea

MIRA Cerámica Contemporánea, a confluence of Rocío Torres and Gustavo García, ceramists who reclaim and update the potter's craft. Their workshop produces high-temperature fired pieces, making them easy to use in dishwashers and microwaves. Their crockery uses glazes suitable for culinary use.

Learn more about their work on their website.

More information about the island’s craftswomen and craftsmen is available on the official FEDAC website.