Grandmother’s migas, paprika broth, and red jumbo shrimp

Here, the spectacular scarlet shrimp takes center stage. In eastern Andalusia, it is only fished from the ports of Roquetas and Garrucha. Over in western Andalusia it is known as a carabinero. Alejandro’s idea was to unite this delicacy with the peasant dish, migas, in a fine-dining context. “He always loved migas as a young boy,” his mother, Encarna, muses. You can of course substitute the shrimp with crayfish or any other spectacular crustacean.