MATÍAS JUAN RICO: SAFFRONED RICE WITH FISH AND GREENS Three generations of Casa Paquí talk before lunch service in the restaurant in Castalla’s old town, Matías, his younger son, his...

NOUREDDINE LAMEGHAZAI: SALT COD WITH HONEY SAUCE Soaked raisins, honey and water are added to grated onion slowly sweated in olive oil for Noureddine’s honey sauce, inspired by Juan Altamiras’s...

MARI CARMEN EDO: RELLENOS DE PAN Y GRASA Carnival bread dumplings, as Mari Carmen Edo cooks and serves them at the Hotel Castellote in the Maestrazgo mountains of Aragon. Their...

FRAY ÁNGEL RAMÓN SERRANO: ABADEJO CON TOMATE Confit of salt-cod in olive oil emulsified with fresh tomato, a dish Friar Ángel Ramón Serrano learned in his childhood in Ciudad Real....

KIKO MOYA: ALMOND MILK CLOUD, FOAMY ALMOND BLOSSOM, TURRÓN CREAM Kiko Moya’s dessert inspired by Juan Altamiras’s almond milk. Almond snow, milky cloud, pickled blossom, young nuts and turrón cream...

DIEGO GALLEGOS: FISH DUMPLINGS Diego Gallegos’s reinterpretation of Juan Altamiras’s fish dumplings: Diego uses organic sturgeon farmed in river water, but adds a sun-dried tomato skin, a roast chicken and...

ANTONIO AMAGO: BRAISED CALF CHEEKS Antonio Amago’s braised calf or beef cheeks served with boiled potatoes in the dining room at La de Espronceda, Lavapiés, Madrid. He learned the dish,...

JOSÉ CARLOS MARTÍN: BRAISED LAMB WITH POMEGRANATE SAUCE Braised ewe-mutton and lamb with pomegranate gravy and sweet potatoes, at El Patio, La Almunia. I invited the restaurant to reinterpret Juan...