We had an incredible morning as we hired one of the top chefs in Valencia to take us through Spain’s best produce market to teach us the tricks of the trade on how to pick fresh fish, vegetables, etc. Then, back at his restaurant, he taught us the levels of quality within cured hams and the variety of olive oils, among many other things. Then he kicked us out of his restaurant so he could prepare a huge lunch for us (while we took a quick tour of the Lonja, the medieval stock market) that combined both classic and innovative dishes. The most modern was the gazpacho that had some ingredients frozen, some in foam and mixed together was simply delicious. The traditional baked rice dish, arroz al horno (blood sausage, rib meat, potato, tomato and garbanzo beans,) tasted even better than it looks in the photo.
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