Sea cereal and fish eye popcorn: Meet the Spanish chef turning our ideas about seafood on their head

From dreaming up marine caramel and cultivating sea cereal, to replacing trans fats with Omega fats, what new possibilities open up when we apply fresh thinking to the edible offerings of the sea? This was one of the questions asked earlier this year at the 21st edition of Madrid Fusion.

At the gathering of chefs, restaurateurs, food producers and more from around Spain and the world, I caught up with the charismatic ‘chef of the ...