Me and Chef Jesus Velazca (Above) Clam, Yellow Tomato and Sea Urchin.
A common theme for modern dishes in Spain is the recreation of the classics. Dishes like the previously mentioned "migas" or classics, like patatas bravas are made extra special in many of the Michelin rated establishments across Spain.
I found that an important step in approaching and better understanding these modern recreations is to know understand the classics. Your appreciation for the recreation is then so much greater and your palate can gear itself to a familiar comfort level.
One of the simplest "recreations" or as foodies call it reinterpretation, I have found traveling through Spain was the patata brava. Typically, a fried potato served with rich aioli and a spicy tomato sauce (mild by American standards). It's basically Spain's answer to the french fry.
This comfort food was expertly reinterpreted at one of my first gastronomic experiences in a town called Guadalupe. The restaurant, Amparito Roca carries a Michelin Star and is decorated with portrates of visiting Spanish royalty and other well know figures.
The patata brava here was cleaverly filled with warm aioli and topped with spheraficated spicy tomato sauce. "Spherification" is a technique made famous by Ferran Adria and is now a common application for many sauces.
I highly recommend Velazca's restaurant to any amateur. His food was simple in flavor profile and dependent on good ingredients. His use of modern technique tied to classics is especially appealing to someone just learning the complexities of Spanish cuisine.
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