Juan Mari Arzak, legendary pioneer of Spanish haute cuisine, has managed to keep his formidable enthusiasm and a sincere passion for cuisine intact over the years (a not so common feat among chefs of his generation). With a child’s curiosity, he never ceases to look for new stimuli. These scarlet prawns are blanched with the steam jet from a household espresso machine, a peculiar cooking technique that gives rise to the name of the dish.
