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.

Catching Red Tuna

 

I witnessed the unloading of caught red tuna when I did a photo shoot on the shipyard of Herpec.  I had never seen in my life a similar natural phenomenon.  The tuna was like a torpedo, aerodynamic and robust.  We were told that the tuna did not used to be this size.  They were rounding up tuna of 200 kilos, but they used to bring in ones weighing up to 800 kilos.  The trapping is an art that is old-aged and sustainable, which ensures the humane treatment and continuity of the species.

Barbate Market

 

 

The trip to Barbate was low-key.  A walk through the market made me long for the time in Sevilla when markets like this thrived, full of life and flavor.  Today the supermarkets have replaced most of these markets.  Others were reflecting on this change too when admiring the displays of fresh fish.  I invited some friends to dinner that night.

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. 

"Ajoblano" - White Garlic Soup

This photo is meant to illustrate a recipe of an article.  The white garlic soup to me is a spectacular dish.  It marries the simplicity of tradition with the complexity of the contemporary chef without any problem.  On top of that, it is adorned with authentic Andualusian caviar.

"Milagritos" Restaurant in Sevilla

I visited this restaurant during the “Ruta de las Tapas” (Tapas-Tasting) of Sevilla.  What surprised me was a fantastic version of “Lomo en Manteca” (Pork Loin in Butter).  The fresh and tender meat with paired perfectly with Iberian butter.  This tapa is the work of Sevilla-native Víctor Manuel Rondán Alfaro, lead chef of the bar Milagritos, which uses Andalusian ingredients like tuna, Huelva butter, and Sanlúcar sherry.