Char-grilled calamari (2000)

For more than forty years, the fundamental philosophy of Elkano has remained unchanged. The finest prime ingredients are always used. Turbot, sole, clams, spiny lobster, kokotxas… Pedro Arregui is unbending: if the product is not of the acceptable, very high standard, you can be sure that it will never arrive at your table. Overall, the recipes here are not very complicated: at Elkano fish is prepared with the most simple of techniques, with a religious respect for the raw product. The triumph of essence.