Mediterráneo, tierra de Estrellas. Episodio 2 - Castellón

In company of chefs and producers from the province of Castellón, Ana Milán learns first-hand about Mediterranean fish and the secrets of the black truffle.

Ana proposes a challenge to Raúl Resino, from the restaurant of the same name in Benicarló, and Miguel Barrera, from Cal Paradís in Vall d'Alba, both with a MICHELIN star, to combine the sea and the mountains in one dish. They were delighted to take up the challenge.
Ana sets off with Raúl in search of the octopus, which will be the main ingredient of the dish and which the fisherman Miguel Ángel Companys provides them with fresh from the water.
Back on land, Ana picks up Miguel Barrera and together they go to look for truffles in the mountains of Castellón with Demetrio Ferrando, Miguel's supplier of black truffles and mushrooms.
With the ingredients ready, Raúl and Miguel prepare a delicious sea and mountain dish that smells of Castellón!

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En compañía de chefs y productores de la provincia de Castellón, Ana Milán conoce de primera mano los pescados del Mediterráneo y los secretos de la trufa negra.

Ana proposes a challenge to Raúl Resino, from the restaurant of the same name in Benicarló, and Miguel Barrera, from Cal Paradís in Vall d'Alba, both with a MICHELIN star, to combine the sea and the mountains in one dish. They were delighted to take up the challenge.
Ana sets off with Raúl in search of the octopus, which will be the main ingredient of the dish and which the fisherman Miguel Ángel Companys provides them with fresh from the water.
Back on land, Ana picks up Miguel Barrera and together they go to look for truffles in the mountains of Castellón with Demetrio Ferrando, Miguel's supplier of black truffles and mushrooms.
With the ingredients ready, Raúl and Miguel prepare a delicious sea and mountain dish that smells of Castellón!

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