Oriol Castro, chef: “We use every single part of the Tarragona Shrimp”
From the head to the tail, from the skin to the legs; “We use every single part of the Tarragona Shrimp”, says chef Oriol Castro while cutting off some of them, recently brought from Serrallo… and then, he wow us with an infusion made out of the crustacean’s remainders and chicken stock. Ferran Adrià’s right-hand […]
