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Rice with plankton, sea snails, quinoa, and aioli
Real Academia de Gastronomía
Madrid, Spain
In 2009 Ángel León discussed edible plankton in a presentation given at the Madrid Fusión gastronomic conference, and ever since it has been an essential ingredient in and one of the hallmarks of his cuisine.
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Details
- Title: Rice with plankton, sea snails, quinoa, and aioli
- Location: Puerto de Santa María, Spain
- Original Source: Restaurante Aponiente
- Rights: Copyright restaurante Aponiente- All rights reserved.
- Restaurant: Aponiente
- Chef: Ángel León
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