Char-grilled small shrimp over dried bread vinaigrette and under rose vinaigrette

Marcos Morán has hit a creative vein. He began to define a style distant from fashionable techniques in which he moves his vision towards the future, proposing personal and imaginative formulas that pay homage to exceptional products, offering immaculate dishes where the ingredients preserve their sapid and textural purity. Among many examples this year we highlight this dish, which perhaps captures the finest artistic treatment of small, or rock shrimp (quisquillas in Spain) that we have ever come across, a shellfish that up until now has not attracted the attention of the most famous chefs. Marcos dares… and manages a death defying feat from which he comes out victorious. The first challenge appears as he gently impregnates the small shrimp with the aromas from the embers, their tails naked over the flames while the heads, intact, enclose and protect their exquisite essences. The first of them come out almost raw and hot while the second round are more rustic thanks to the effect of remaining over the flames for a longer period of time. The intelligent process is magnified with two more twists: one of which is hard to say whether it is a sauce or an adornment: powdered paprika de la Vera, eggplant skin and bread placed under the main ingredient. The other, equally if not more spectacular, is planned as a garnish–one that enjoys independence from the small shrimp, before and after: a “picadillo” of roses, pistachios and spring onions. Needless to say it is bursting with color, in every aspect, bringing light and a vivacious chromatic feel to the delicacy, emphasizing its exquisiteness.