Martín Berasategui, chef: "If you mix sardines with oil, some cheese, parsley leaves, crush them and add oil, you will hallucinate." Food
Mario Sánchez, food technologist: “Eating the potato omelet very undercooked is like taking a salmonella foam bath” Food
Dani García, chef, on the best recipe for clams a la marinara: “Do not use fumet or broth, only what is inside the clam. You don't need more” Food
Encarna, grandmother cook, on her best stewed chicken recipe: “Once the potatoes are fried, I add them with the chicken” Food
Jordi Roca, chef: "The trick for good rice is to cook it for 2 minutes and then lower it to medium heat." Food
Canned food is even better if you serve it like Dani García: with mayonnaise, lime juice and toasted bread. Food
Very juicy chicken from chef José Andrés: "I leave it marinating overnight with red wine, a little garlic, celery, carrot, onion and shallot.” Food
Susana Herranz, sommelier and 'Lady Vermouth': "Artisan vermouth is always drunk cold and without ice, nothing more: the product is distorted as soon as we add anything else to it." Food
Cooks agree: the best pasta salad is not dressed only with oil and vinegar; You have to add the pickle juice so that it has more flavor Food
