Recipe of Restaurant "Terraza Carmona"

The moment has arrived.  Antonio Carmona of Vera is one of the best Andalusian chefs today.  He has worked hard to understand the cuisine and market of Andalusia.  The high cuisine of the products.  This recipe is simple, but in your hands it will become an explosion of natural flavors. It was one of the collaborations of the book, Puro Sabor of 2007, edited by CAAE.  Do not forget to do it with the best ingredients.

REMOJÓN ALMERIENSE CON NARANJAS Y BACALAO

Cod and Orange Salad

Antonio Carmona, Terraza Carmona (Vera, Almeria)

Ingredients

1 kg potatoes

3 dry peppers

2 tomatoes

1 small onion

1 shallot

200 grs. salted cod

1 dl of Olive Oil

2 oranges

125 grs. of black olives

4 tablespoons of sherry vinegar

salt

We cook chunks of potatoes in batches together with sliced onion, the whole piece of cod, the tomatoes, and the dried peppers.  Once the potatoes are cooked, we removed them from the heat and let them sit.  Extract the stock.  Take out the dried peppers and crush them with a mortar.  Continuing, we add the tomatoes and crush them too.  Add the puree to the potatoes.  Crumble the cod, and mix the pieces into the potatoes.  Add slices of onion and the olives.  Finally, drizzle with olive oil and vinegar.  We present it here in a fountain shape where we add pieces of orange, onion, oregano, and black olives for decoration. 

Restaurant "Puratasca:" Pure, Pure

At last I went to Puratasca, this little shabby gastrobar with little decoration.  The friendliness of the staff is exquisite, which the cuisine matches.  Now I can explain to myself that it is possible to have good food in this environment.  It is a bar with personality, which is lacking in Sevilla.  Raúl Cayetano and the staff are united in providing quality, something appealing and fun.  Illustrated here is a creamy white garlic soup with a touch of iced sangria, refreshing.  The other dish consisted of vegetables and beef fillet.  I have to come by here more often.  See the English restaurant review of Puratasca from the "Sevilla Tapas" blog by Azahar here.

Willy Moya Returns the Emotion

Today was a special day.  For a promotion, Willy Moya and I did a photo shoot in Cartuja.  This guy has returned with something brilliant; he has prepared a splendid version of fried hake ("Pavía de merluza rebozada. Serie Oro") – like a golden nugget.  I like it a lot.  This is definitely an Andalusian dish, with a modern touch.  Great to admire and afterward, delicious to consume.  What great work. How delicious.  As Sergio Fernández say on the food channel: “ponle peguitas.” 

River Lobster

This project on river lobster was a huge challenge.  The creature is perfectly designed with claws and its threatening aura.  What is certain is that it is not native to the marshes, making it smaller.  Like in its place of origin, it is mouth-watering, especially when eaten with a sauce or touch of spice.  Víctor Gamero joked around with the creepy-crawler before cooking it.  In the pot too, you have to admire its beauty.

Willy Moya and the Pickles

Tapas of a group of original chefs were presented in containers, most of which were pickles of Sevilla and which combine well with other bar offerings.  Willy demonstrated his brilliance with this little works of art, all colorful and fun with contrast and composition.

Tapas of Enrique Becerra

I did several photo shoots for a book about the tapas of Becerra.  The book is fantastic.  Enrique writes well and does it all with a sense of humor.  The dishes in some cases were put against dark backgrounds to add emphasis.  And, although giving life to traditional dishes is a bit difficult, we were content upon finishing the project.  In particular we love the last photo of tripe.

His Majesty "El Langostino"

These photos are from the International Conference of Andalusian “Sabor.”  Famous faces like Xavier Agulló, Pedro Subijana and Juan Mari Arzak joined the event.  Fernando Bigote arrived with these men for his presentation.  I could not resist and ordered a glass of Sanlúcar sherry.  At that moment, all was good.