Grilled Oyster With Venere Rice

Paco Morales, seemingly only shortly after being born, has become one of the most trusted references in creative haute cuisine in Madrid. His spirit and talent break molds. His style has no equal in the Spanish capital: radically minimalist creative cuisine. Along with Josean Martínez Alija “Guggenheim”, with whom he worked, as well as Andoni Luis Aduriz “Mugaritz”, where he spent a time training, they are the genuine representatives of this movement, which has remained personified in just a scant few chefs.
The finest example of his work must be the grilled oyster, hardly seared at all–a few moments is all it takes–and only on one side. It is presented jellied and warm, meaty and with all its juices, exultantly oceanic, served over a few grains of souffléed venere rice that bring beauty and textural counterpoints to the shellfish. Delicate, natural, yet full of gastronomic denaturalization and fullness. It is an achievement in itself that so few elements can offer such an exuberant universe.