Parallel debuts Paella en Vivo with chef Rubens Catarina

The Spanish restaurant Parallel launches Paella en Vivo in Belo Horizonte, featuring chef Rubens Catarina and his signature oxtail, morel, and foie gras paella.

Led by chefs Gabriella Guimarães and Guilherme Furtado, Parallel introduces a new culinary project in Belo Horizonte. Located in the Lourdes neighborhood, the first edition of Paella en Vivo brings the cooking process to the restaurant’s terrace, in the presence of a guest chef.

The debut features Rubens Salfer (Catarina), who presents a signature paella with oxtail, morel mushrooms, and foie gras. “The oxtail brings collagen, the mushrooms add umami, and the foie gras completes it with richness,” he explains. The result is a dish that combines depth of flavor and sophistication.

Paella, a traditional dish from Valencia, is a global symbol of shared and festive Spanish cuisine. At Parallel, Paella en Vivo revives this spirit, allowing guests to watch the preparation up close and experience the communal essence of the dish.

With over a decade of international experience — including time at Arzak in San Sebastián, as well as in France and Portugal — Rubens emphasizes how technical knowledge and emotion intertwine in cooking. “Being in those places taught me how to combine flavors and value the collective energy of gastronomy,” he says.

The chef also expresses his affection for Belo Horizonte. “I love this city. Cooking at Parallel is truly an honor,” he adds.

Through Paella en Vivo, Parallel strengthens its mission to blend Spanish tradition, creativity, and chef collaboration — turning its terrace into a stage of gastronomic celebration.

Service

Event: Paella en Vivo featuring Rubens Catarina

Date: Saturday, March 14

Time: 12:30 p.m. to 6 p.m.

Venue: Parallel – Rua Santa Catarina, 1.155, Lourdes, Belo Horizonte – MG

Instagram: @parallel.bh

Photo: Vinicius Ladeira