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.” 

One Shrimp: "Veta de Palma"

One of the most difficult recipes, and for a time the most popular in western Andalusia throughout the summer, is the “Tortillita de Camarones” (Fried Shrimp Chips).  I took photos for a Sevilla-native business and had to cook the various recipes.  The “tortillitas” should remain light and crunchy, as a result of the texture of the dough, the temperature of the oil, and the frying equipment.  In this case, I used the wired slotted spoon to get rid of the excess dough.  They came out wonderfully.  The shrimp should be of the best quality (Veta de Palma), which is raw, and if you have some luck and a little salt you will have the best result.  This called for garbanzo flour and optional sugar, mixed together with a lot of onion, some chopped fresh parsley, and olive oil.  Also best when served with a glass of cold sherry.

Cookbook of the Denomination of Origin “Estepa"

Recently I have concluded another collaboration with the Denomination of Origin of Spain in producing a cookbook.  The recipes, sent from the region, involved an interesting problem:  presenting simple recipes was quite a challenge.  We worked with an artisan breadsmith named Fidel Pernía de MasaBambini.  The country bread was quite the discovery.

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.