“Penadesanco” Salt-Smoked Chicken With Rosemary Leaves, Lime And Chicken Juices, Accompanied By Potato Bread.

Josean Martínez Alija is the best chef in the world for his age. At 27 years old he has been given an 8.5 from Lo Mejor de la Gastronomia, exceeding all the limits of size and structure of the restaurant. He achieves this all through his capacity for work and organization, his meticulous attention to detail… and, of course, his level of cuisine. He possesses innate qualities: the proverbial gift of good taste, an unusual knack for constructing using essence of products, the ability to employ sapid, textural counterpoints that are lively and balanced but healthy, astonishing visual aesthetics, an unbridled imagination… and an avant-garde culinary art that is extremely refined and filled with nuances. In 2006 he surprised the world with many divine creations: his roasted green asparagus over Parmegiano-reggiano soup and caramelized grapefruit with aromas of anises and lemon grass; or the roasted Roseval potato with raw bean juices; the hake cheeks with creamy juices of rock fish, lemon balm and water mint; the pumpkin cream, with bergamot nuances, cookie crumbs and toasted beer ice cream or the black olive ash over milk skin with licorice ice cream (makil-goxo) and a crispy texture of muscovado sugar. A few of them merit the consideration for Dish of the Year. In this recipe, we are simply talking about the best chicken formula in Spanish cuisine. For pure quality of the animal, of certified race and grown organically in Calahorra, and for its technical preparation (cooked at low-temperature, sous-vide, with herbs and vegetable stock for 16 hours for the thighs and 4 hours for the breasts) and, above all, for the magical touches that give it light and color: smoked with rosemary, glazed with lime, saturated in its own juices and with the added charm of triangular ravioli made from bread crust.