Latest news with #ElBulli
CNN
3 days ago
- Entertainment
- CNN
14 Spanish dishes everyone should try – from churros to jamón
(CNN) – It's fair to say Spain was late to the table when it came to recognizing the global superpowers of food. While Italy and France have spent years in the limelight, Spain was biding its time. In recent years, however, people have come to celebrate the extraordinary flavors and variety of produce the cuisine has to offer. High-profile chefs such as Ferran Adrià, mastermind of the now-closed El Bulli restaurant, and the Roca brothers, founders of the El Celler de Can Roca, have brought Spain's alta cocina international acclaim. And in 2023, Spain had more restaurants on the World's 50 Best list than any other country. But the heart of Spanish cooking remains its rustic, homespun nature, a legacy of a time when hard-pressed Spaniards had to work the land for everything it would offer. These 14 dishes – from seafood and meat to rice and pastries – are essential to sample when you travel to Spain. Paella is perhaps the most famous Spanish dish of all, and certainly one of the most abused. Authentic paella originates from the region around Valencia, and comes in two varieties: Paella Valenciana, with rabbit and chicken; and seafood paella. Saffron gives the rice its color, and the base should be left to crisp into a mouth-watering black crust, called the socarrat. Spaniards only eat it at lunchtime. A staple among the small dishes that make up a classic tapas menu, patatas bravas – 'brave potatoes' – is named for its spicy sauce, rare in a land that generally shuns fiery food. The potatoes are cubed and shallow fried and served the same everywhere. The sauce can come in any number of ways, from spicy ketchup to garlic mayonnaise with a dusting of pimiento (smoked paprika), or both. One theory holds that the dirtier the bar, the better the bravas. This tomato-based Andalusian soup is most famous for being served cold. This can be quite a shock for those who aren't expecting it, but in the searing heat of a Seville summer, the attraction becomes clear. Its principal ingredients, aside from tomato, are peppers, garlic, bread and lots of olive oil. A common dish on tapas menus, pimientos de Padrón are green peppers that hail originally from the town of that name in Galicia, in Spain's lush, rainy northwest. Pimientos de Padrón are fried in olive oil and served with a deep sprinkling of salt. Though generally sweet and mild, their fame stems from the fact that the occasional pepper will be fiery hot – lending a Russian roulette element of surprise to eating them. Less well known to tourists, fideuà is a type of Spanish pasta similar to vermicelli. It's popular in Catalonia and Valencia in seafood dishes that rival paella for their taste and intricacy. Fideuà is typically cooked in a paella dish. Jamón, or cured ham, is the most celebrated Spanish food product. Legs of ham were traditionally salted and hung up to dry to preserve them through the long winter months. Jamón Serrano (of the mountain) is the most common kind and comes from white pigs; the more expensive Jamón Iberico (pictured) comes from black pigs. The best ham should be enjoyed in thin, melt-in-your-mouth slices on its own, with a little bread. 'Jamón is the staple of the Spanish table,' says chef José Pizarro, the brains behind José Tapas Bar, Pizarro and José Pizarro restaurants in London and a handful of other eateries. 'We eat it before we eat; its salty, acorn-laden taste is the perfect accompaniment to sherry and Cava, and it gets your juices flowing for the meal that is yet to come. 'It's brilliantly good value and a leg can last ages as long as you cover and store it properly. Look for 'waxy' fat: when you rub it, it should melt into your skin like candle wax.' The humble Spanish omelet can be made with chorizo, peppers and onions, among other ingredients, but purists will tell you it should only contain potatoes and eggs. The potatoes are diced and lightly fried before being added to the egg mixture and fried on a high heat; the trickiest part is when you have to flip the pan over to turn the tortilla. If you get it right, someone should shout 'Olé!' Get it wrong and you'll have gooey half-cooked tortilla everywhere. Churros are a popular snack made from fried dough, cut into sausage shapes and doused in sugar. They're a favorite at fiestas, or street parties, when they're sold by roadside vendors. Dipping them in hot melted chocolate is pretty much the law. Another typical item on a tapas menu, croquetas are tubes of bechamel sauce encased in fried breadcrumbs, but a lot more tasty than that sounds. Jamón croquetas and salt cod croquetas are common varieties. They're tricky to make and are perhaps best enjoyed at a tapas bar, along with a cold beer. A classic tapas item, albondigas, or meatballs in tomato sauce, are served all over Spain. A tasty variation serves up the meatballs drizzled in an almond sauce, minus the tomatoes. A legendary dish spoken of in almost hushed tones by Spaniards, migas is a good example of how much of Spain's cuisine has evolved from peasant food. It's essentially dry breadcrumbs torn up and fried in a variety of combinations – often served with chorizo or bacon. Migas, handed down from agricultural laborers who had to be thrifty with their ingredients, is comfort food supreme – and in recent times has found its way onto fancy restaurant menus. A prized dish in Spain, bacalao, or salted cod, was brought back for hundreds of years by Spanish fisherman from as far afield as Norway and Newfoundland. The fish is not found in local waters, and it was salted to preserve it on the journey. It has to be left to soak in water for at least 24 hours to remove all but the slightest tang of salt. Bacalao is served in all manner of dishes; one of the most popular is with pil-pil sauce, made of olive oil, garlic and the juice of the fish, and typical in the Basque Country. A favorite of the northwestern Asturias region and based around the white fabe bean, fabada is a one-pot feast usually served with a mixture of pork meats. Chorizo, pork belly and bacon are common accompaniments, as is morcilla, Spanish blood sausage, which tastes far better than it should. Think it's impossible to fry milk? Think again. Leche frita, or fried milk, is a popular dessert made by whipping up milk, egg yolks and flour. This is left to chill and solidify, before being coated in breadcrumbs and fried. It can be served hot or cold.
The Hindu
6 days ago
- Lifestyle
- The Hindu
Disfrutar's Chef Oriol Castro Hosts First-Ever Superclass in India
In less than 24 hours of landing in Delhi, Chef Oriol Castro went on a spin around the city, experienced its markets, tasted local food and sat through half a dozen interviews. Yet, there was no trace of fatigue on his face. It could be because of his trademark energy, or because he was really excited to be in India — a place, he says, he has been waiting to come to forever. 'I am so happy to finally be here! I have always wanted to see this land of great history and immense gastronomical culture,' quips the cheerful chef, who was at The Oberoi New Delhi courtesy of global culinary exchange platform Culinary Culture and Don Julio tequila. Incidentally, Oriol was not in the city to cook a meal but to teach people how to cook some of his signature dishes from Disfrutar, the three Michelin star restaurant in Barcelona, currently regarded as the world's best restaurant. And why is he not cooking for us? We are compelled to ask. 'Our cooking needs certain ingredients, equipment, technique, and labour, all of which is only possible in our own kitchen, but we do many collaborations like this where we teach our recipes,' explains the chef whose restaurant is endorsed by the who's who and sees over a year long waitlist for reservations. Creating a legacy A protégé of the iconic El Bulli, a restaurant that reinvented Spanish cuisine and put it on the world map, Oriol along with his co-owners, Chef Eduard Xatruch and Chef Y Mateu Casañas, is known to have taken revolutionary culinary techniques (like foaming and spherification) from El Bulli to new heights at Disfrutar. While they offer a 28-course classic tasting menu — and a 30-course option called the Festival Menu — it was Bulli that had introduced the concept of elaborate tasting menus. 'In the beginning tasting menus meant serving only two-three starters. In the 90s we began changing that by adding more tapas and small plates. Slowly, we made it to 10 courses — which was an important turning point in the history of tasting menus and something that has caught on since. Some of these courses change for regular diners to ensure there is no dining fatigue.' The idea behind the large menu, he explains, is to showcase a variety of techniques, flavours and tastes. 'Creating a tasting menu, I feel, is like making music — just as the combination of many notes make a song, many little things come together to make an experience like this.' Sharing knowledge Like Bulli, that openly shared and published all its recipes, Disfrutar has been documenting all its recipes too. Their cookbooks (they publish one every three years) also come with scannable codes that take you to videos showcasing the methodology behind each recipe. When questioned on whether he feels sharing their recipes openly might be a self-sabotaging practice, Oriol shrugs. 'Life is about being generous and sharing your knowledge, so no problem at all! C'est la vie!' he grins. Taking the philosophy forward, the superclass at The Oberoi New Delhi, focussed on showcasing the complex methodology of some of the signature dishes at Disfrutar. Participants, which included India's top chefs like Avinash Martins, Varun Totlani, Kavan Kutappa, Manish Mehrotra, young culinary students and food enthusiasts, got to witness the making of recipes such as The Goose That Laid The Golden Eggs, a dish with a shimmering golden egg yolk that is in fact a spherified, intensely savoury crustacean bisque made with prawn heads; Calçotada 2023, a dish made with sweet onions called calçots that sprout across Catalonia every winter; and Pizza Truffle, a flourless cocoa pizza with truffle, among several others. Impression of Indian food It may have been his first visit to India, but the chef's knowledge of Indian food is remarkable, something he owes to the Indian restaurant in front of his home where he and his children love to regularly dine, and to Indian chefs that work with him in his kitchens. 'There are so many bright young Indian students across culinary schools in Spain. Even at Disfrutar we have many Indian chefs and we learn so much from them everyday.' Oriol, who visited a host of wet markets in Delhi, also equates Indian markets to Spanish mercados, 'with fresh greens, potatoes, tomatoes, and a large variety of seasonal vegetables and meats just like our markets.' Having grown up by the sea on freshly made home cooked food, his fondness for seasonality relates with that of India just like he correlates the complexity of our cooking techniques to that of Spanish cuisine. So where does he see India fitting in the culinary map? 'Indian food is waiting to be the next big thing. It has flavours, it has technique and it has this vast cultural history backing it,' he says, adding 'I truly feel it is the time for India to shine.'
Fashion United
13-05-2025
- Business
- Fashion United
Jacquemus opens summer with pop-up and ‘beach club' in Ibiza
Madrid – The French fashion house Jacquemus kicked off the summer season of 2025 with the opening of a pop-up in Ibiza. The temporary shop opened its doors on the island until the end of the season, in the idyllic Cala Jondal. The label also set up a unique 'beach club' on the fine sands and in front of the blue, crystal-clear Mediterranean waters. Jacquemus does not have any shops or points of sale in Spain. This changed during the summer of 2025, thanks to a collaborative activation between the French fashion house and the already iconic and unique coastal restaurant Casa Jondal, by the well-known and valued chef from Seville, based in Barcelona, Rafa Zafra. Zafra came from the kitchens of 'El Bulli'. He currently has eight restaurants under his direction, including Casa Jondal, which opened in front of the sands of Cala Jondal in Ibiza for the summer of 2020, in the midst of the coronavirus pandemic. This complex context was a challenge. It also helped to establish the relaxed, peaceful and calm atmosphere that characterises the coastal restaurant, which specialises in Mediterranean cuisine, seafood and products from the sea. Diners such as Jeff Bezos, founder and executive chairman of the board of directors of Amazon, have visited the restaurant. Jacquemus pop-up at Casa Jondal, Ibiza (Spain). Credits: Jacquemus. Jacquemus found a space fully aligned with its own DNA in this gastronomic corner of Ibiza. It has an atmosphere imbued with the purest Mediterranean essence, materialised through a menu that is an element of the fusion between the blue Mediterranean waters, the fine white sands and the green of the pine forests that surround Casa Jondal. This is both as a brand and through each of its different fashion offerings, leading the French house to agree on a collaborative action with Casa Jondal. As a result, the fashion label of French designer Simon Porte Jacquemus had a pop-up open to the public from Casa Jondal throughout the summer season of 2025. The fashion label also took charge of the intervention on the 'beach club' area of the restaurant, completing an immersive experience in the stylistic codes of Jacquemus, in the cuisine of Casa Jondal, and in the Mediterranean atmosphere of this idyllic Ibizan bay. This experience was available until the end of the summer season. During this time, Ibiza, with this pop-up, remained among the exclusive places where Jacquemus has its own points of sale, both permanent and temporary, adding its name to destinations such as Paris, New York, Monaco, Los Angeles, London, Saint-Tropez, Capri, Nice and Mykonos. Jacquemus installation in the 'beach club' area of Casa Jondal, Ibiza (Spain). Credits: Jacquemus. 'Jacquemus and Jondal are pleased to present a unique space on the beach of Cala Jondal, in Ibiza, with an exclusive renovation'. The fashion house said in a statement that 'for this occasion', and as a result of this collaboration between the French fashion label and the Ibizan coastal restaurant, 'the entire space' had been 'redecorated by Jacquemus'. The designer was in charge of intervening 'from the sun loungers to the parasols', and even including 'a unique pétanque court' conceived in the combination of 'vibrant banana yellow and polka dots from the latest 'La Croisière' collection' from the Parisian house. With an exclusive limited edition collection As mentioned, the Jacquemus pop-up officially opened its doors to the public on Monday, May 12, 2025. It is located in Cala Jondal, where Casa Jondal is strategically located on the beachfront, with a 180-degree panoramic view of the coastline of the southwest of the island of Ibiza. The French fashion label kicked off its particular Ibizan summer with a temporary shop that remained open until the end of the summer season in Ibiza. Jacquemus did not offer more details on this date, leaving the door open for the pop-up to continue as long as the good weather allows the summer season to remain open. Jacquemus x Casa Jondal capsule collection. Credits: Jacquemus. Jacquemus installation in the 'beach club' area of Casa Jondal, Ibiza (Spain). Credits: Jacquemus. Jacquemus x Casa Jondal capsule collection. Credits: Jacquemus. Jacquemus presented an exclusive summer collection, produced in a limited edition. This decision contributed to further enhancing the atmosphere and the sensations of exclusivity that are breathed from this collaboration. The collection includes accessories and ready-to-wear for both men and women, inspired by the Côte d'Azur, whose colours, aromas and aesthetics remain anchored in the heart of Jacquemus, both in the house and in the French designer. It came from a 'more relaxed' reinterpretation by the designer of his latest 'La Croisière' collection. This line was designed for the spring/summer 2025 season. It was unveiled last January, marking Jacquemus' return to the official Paris Fashion Week calendar. It was discovered as a refined carousel composed of the most exquisite dresses that could parade in an unforgettable evening on the deck of one of those great ocean liners of the early 20th century. Everything was naturally contemporary, and conceived in an equally elegant black and white combination, with polka dot prints and banana-yellow accents as the main counterpoints of rhythm and colour. These two 'dissonant' notes in that sublime composition have revealed their most irreverent and daring contribution to that offering. They now star in both the exclusive capsule that Jacquemus has designed for this pop-up in Ibiza, and the entire atmosphere of Casa Jondal that has been transformed by the French designer. This space was presented throughout the summer season of 2025 covered in banana-yellow and black polka dots. These are the same tones and motif that, together with the white that also dominates in this collaboration with Casa Jondal, supported the chromatic palette of that catwalk collection. Now we find them covering everything from walls, to cushions, sofas, tables, towels, sun loungers, parasols and even the corner for the game of pétanque that has been installed in Casa Jondal, as a result of this Jacquemus activation in Ibiza. Space for the game of pétanque designed by Jacquemus at Casa Jondal, Ibiza (Spain). Credits: Jacquemus. 'The seasonal boutique, located on the beach, will present an exclusive limited edition summer collection', created as a kind of 'tribute to the French Riviera, with sunny tones and stylised silhouettes that reflect the distinctive aesthetic of the brand', Jacquemus detailed. 'The collection, which includes ready-to-wear for women and men, bags and hats', they warned in line with what has already been pointed out, 'is a reinterpretation of Jacquemus' iconic styles, created in exclusive colour palettes, such as banana yellow, in unique prints and in natural earth tones'. In summary Jacquemus is opening a pop-up in Ibiza in collaboration with Casa Jondal for the summer of 2025. The pop-up presents an exclusive limited edition collection inspired by the Côte d'Azur and as a reinterpretation of the 'La Croisière' collection. The Casa Jondal space has also been redecorated by Jacquemus with the colours and prints of the collection, including a pétanque court designed by the French designer. This article was translated to English using an AI tool. FashionUnited uses AI language tools to speed up translating (news) articles and proofread the translations to improve the end result. This saves our human journalists time they can spend doing research and writing original articles. Articles translated with the help of AI are checked and edited by a human desk editor prior to going online. If you have questions or comments about this process email us at info@
The Advertiser
09-05-2025
- Entertainment
- The Advertiser
No menu, no worries: this Melbourne eatery transports you around the world
With all the must-see restaurants, bakeries and sandwich shops serving irresistible morsels, "I've been eating all day, I can't fit in another bite," goes the Melbourne visitor's frequent refrain. In Victoria's capital, where iconic restaurants pepper each main street and back alley, it can be tricky to know where to start. But there's one new restaurant making the paralysis of choice just a little easier to handle. At Freyja, diners are simply asked if there's anything they don't eat, won't eat or shouldn't eat before the dishes start rolling to the table. The secretive menu gives guests a chance to release control of the dining experience and let one of the city's most talented chefs bring plate after plate of seasonal, boundary-pushing food. As a young chef, Jae Bang travelled from Seoul to sleep outside Ferran Adria's modernist El Bulli restaurant on Spain's Costa Brava until he was given a chance to cook. He worked his way through some of the most respected kitchens in the US, Europe and Asia before moving to Melbourne in 2022 and opening Freyja. The restaurant, in one of the CBD's beautiful Gothic and Romanesque buildings, is a reflection of Chef Bang's career. He isn't constrained by cuisine, blending earthy Middle Eastern spices such as ras el hanout with Asian flavours like tangy makrut lime. The meal starts with an oyster from Boomer Bay and a silky paté dotted with blackberries. Crusty sourdough mops up mussels in a delicate, buttery sauce before beef tartare with nasturtium hits the table. Chef Bang keeps the palate dancing when he serves melt-in-the-mouth pork ribs, roast cauliflower and a beet salad. Inside the arched cathedral windows of Freyja is a classic Melbourne dining experience that tells the story of the city and its bakers, farmers, butchers and winemakers. With all the must-see restaurants, bakeries and sandwich shops serving irresistible morsels, "I've been eating all day, I can't fit in another bite," goes the Melbourne visitor's frequent refrain. In Victoria's capital, where iconic restaurants pepper each main street and back alley, it can be tricky to know where to start. But there's one new restaurant making the paralysis of choice just a little easier to handle. At Freyja, diners are simply asked if there's anything they don't eat, won't eat or shouldn't eat before the dishes start rolling to the table. The secretive menu gives guests a chance to release control of the dining experience and let one of the city's most talented chefs bring plate after plate of seasonal, boundary-pushing food. As a young chef, Jae Bang travelled from Seoul to sleep outside Ferran Adria's modernist El Bulli restaurant on Spain's Costa Brava until he was given a chance to cook. He worked his way through some of the most respected kitchens in the US, Europe and Asia before moving to Melbourne in 2022 and opening Freyja. The restaurant, in one of the CBD's beautiful Gothic and Romanesque buildings, is a reflection of Chef Bang's career. He isn't constrained by cuisine, blending earthy Middle Eastern spices such as ras el hanout with Asian flavours like tangy makrut lime. The meal starts with an oyster from Boomer Bay and a silky paté dotted with blackberries. Crusty sourdough mops up mussels in a delicate, buttery sauce before beef tartare with nasturtium hits the table. Chef Bang keeps the palate dancing when he serves melt-in-the-mouth pork ribs, roast cauliflower and a beet salad. Inside the arched cathedral windows of Freyja is a classic Melbourne dining experience that tells the story of the city and its bakers, farmers, butchers and winemakers. With all the must-see restaurants, bakeries and sandwich shops serving irresistible morsels, "I've been eating all day, I can't fit in another bite," goes the Melbourne visitor's frequent refrain. In Victoria's capital, where iconic restaurants pepper each main street and back alley, it can be tricky to know where to start. But there's one new restaurant making the paralysis of choice just a little easier to handle. At Freyja, diners are simply asked if there's anything they don't eat, won't eat or shouldn't eat before the dishes start rolling to the table. The secretive menu gives guests a chance to release control of the dining experience and let one of the city's most talented chefs bring plate after plate of seasonal, boundary-pushing food. As a young chef, Jae Bang travelled from Seoul to sleep outside Ferran Adria's modernist El Bulli restaurant on Spain's Costa Brava until he was given a chance to cook. He worked his way through some of the most respected kitchens in the US, Europe and Asia before moving to Melbourne in 2022 and opening Freyja. The restaurant, in one of the CBD's beautiful Gothic and Romanesque buildings, is a reflection of Chef Bang's career. He isn't constrained by cuisine, blending earthy Middle Eastern spices such as ras el hanout with Asian flavours like tangy makrut lime. The meal starts with an oyster from Boomer Bay and a silky paté dotted with blackberries. Crusty sourdough mops up mussels in a delicate, buttery sauce before beef tartare with nasturtium hits the table. Chef Bang keeps the palate dancing when he serves melt-in-the-mouth pork ribs, roast cauliflower and a beet salad. Inside the arched cathedral windows of Freyja is a classic Melbourne dining experience that tells the story of the city and its bakers, farmers, butchers and winemakers. With all the must-see restaurants, bakeries and sandwich shops serving irresistible morsels, "I've been eating all day, I can't fit in another bite," goes the Melbourne visitor's frequent refrain. In Victoria's capital, where iconic restaurants pepper each main street and back alley, it can be tricky to know where to start. But there's one new restaurant making the paralysis of choice just a little easier to handle. At Freyja, diners are simply asked if there's anything they don't eat, won't eat or shouldn't eat before the dishes start rolling to the table. The secretive menu gives guests a chance to release control of the dining experience and let one of the city's most talented chefs bring plate after plate of seasonal, boundary-pushing food. As a young chef, Jae Bang travelled from Seoul to sleep outside Ferran Adria's modernist El Bulli restaurant on Spain's Costa Brava until he was given a chance to cook. He worked his way through some of the most respected kitchens in the US, Europe and Asia before moving to Melbourne in 2022 and opening Freyja. The restaurant, in one of the CBD's beautiful Gothic and Romanesque buildings, is a reflection of Chef Bang's career. He isn't constrained by cuisine, blending earthy Middle Eastern spices such as ras el hanout with Asian flavours like tangy makrut lime. The meal starts with an oyster from Boomer Bay and a silky paté dotted with blackberries. Crusty sourdough mops up mussels in a delicate, buttery sauce before beef tartare with nasturtium hits the table. Chef Bang keeps the palate dancing when he serves melt-in-the-mouth pork ribs, roast cauliflower and a beet salad. Inside the arched cathedral windows of Freyja is a classic Melbourne dining experience that tells the story of the city and its bakers, farmers, butchers and winemakers.
CNN
01-05-2025
- Entertainment
- CNN
Try the simple, Catalan stew that Eva Longoria describes as an ‘explosion of flavors'
Sometimes, the simplest dishes are the most satisfying. Suquet, a traditional Catalan seafood stew, is that kind of dish. Its origins are humble — fishermen on the crystal clear waters of Catalonia's Costa Brava historically prepared it on their boats with the catch of the day, making for a quick and easy meal to fuel a hard day's work. Fishermen still make suquet on their boats today. Over the years, as Spanish cuisine underwent a gastronomic revolution, the dish has also come to embody a tension at the heart of Catalonia's distinct culture: between el seny, the practical, and la rouxa, the innovative. The acclaimed chef Ferran Adrià transformed the humble suquet into a gourmet experience at El Bulli, the avant-garde Catalan restaurant that was voted the world's best a record five times and where Adrià served as head chef. Suquet was the first dish that Adrià learned to cook professionally, infusing traditional ingredients and methods with the creative spirit of modern Catalan gastronomy. The version he served at El Bulli until it closed in 2011 was made with red prawns, potato balls and seawater from the neighboring Cala Montjoi. But in the first episode of the CNN series 'Eva Longoria: Searching For Spain,' Adrià returns to suquet's roots and prepares the stew on a boat, with his signature elevated twist. 'That particular dish is so simple, but when you're eating it, you're like, 'What's happening in my mouth?'' Eva Longoria tells CNN. 'It's an explosion of flavors.' What makes suquet stand out, Longoria adds, is the quality of the ingredients. Even if you don't have the saltwater and fresh fish of the Mediterranean Sea at your fingertips, you can still give Adrià's adaptation a whirl at home. Just use the freshest seafood and produce you can find and maybe get a little creative — in the true Catalan way. This recipe is courtesy of Ferran Adrià. Makes 4 servings Ingredients For the shrimp, essence and broth 28 shrimp (2.5 ounces each) Olive oil For the potatoes 24 small potatoes For the aioli 3 cloves of garlic Salt 150 grams olive oil (5.3 ounces) For the suquet 24 turned potatoes (from previous preparation) 20 grams aioli (0.75 ounces) 150 grams shrimp broth (5.3 ounces) shrimp essence 4 cloves of garlic 20 grams chopped parsley (0.8 ounces) 1 ripe tomato, around 65 g (2.3 ounces) 5 grams sweet paprika (0.2 ounces) 100 grams saltwater (about 2/5 of a cup) 60 grams butter (about 1/4 cup) 50 grams liquid cream, 35% m.g. (1.8 ounces) 50 grams olive oil (1.8 ounces) Salt For finishing 24 sprigs of fresh parsley Olive oil Salt Instructions For the shrimp Separate the heads from the shrimp tails. Peel the tails and remove the intestines from each tail. Using a sharp awl, make a 2 cm long incision in the widest part of the tail. For the shrimp essence Sauté the shrimp heads in a hot pan with a little oil. Press the heads one by one to extract all the juice. Strain the juice through a strainer and store in the refrigerator. Save the heads to use for the broth. For the shrimp broth Put the heads in a saucepan and cover with water. Bring to a boil and boil for 10 minutes. Strain and save the broth. For the potatoes Peel the potatoes. With the help of a sharp awl, turn the potatoes until they are as round as possible. Store covered with water at room temperature. For the aioli Place the peeled garlic cloves in a mortar and pestle and pound to a fine puree. Add a little salt. Combine with the mortar and pestle and add the oil in a thin stream. (The consistency should be similar to mayonnaise.) For the suquet Peel the garlic and cut into 0.2 cm brunoise slices (tiny cubes). Make two superficial cross-shaped incisions on the bottom of the tomato. Using a skewer, remove the base of the tomato stem. Immerse in boiling water for 15 seconds. Remove with a skewer and cool in water and ice. Peel, quarter and remove the seeds. Cut the tomato into 0.3 cm brunoise slices. Whip the cream. Sauté the potatoes in a hot frying pan with olive oil for 15 minutes. Do not let them brown. Add the chopped garlic, brown lightly and add the tomato and parsley. Brown for 1 minute and add the paprika. Moisten the potatoes with the sea water and the shrimp broth. Bring to a boil, and when the potatoes are cooked, remove from heat. Add the butter, 30 grams (a quarter cup) of whipped cream, the shrimp essence and the aioli. To serve In a hot frying pan with a little oil, cook the shrimp with salt. Place 7 suquet potatoes and 7 shrimp each in four bowls. Ladle the suquet broth into each bowl and grill lightly over a grill pan. Finish each dish with 6 sprigs of fresh parsley.
