Luis Lázaro, from Martin & Mary, was in charge of creating this new recipe. The proposal is part of “Las 4 Estaciones de la Terreta,” an initiative that highlights seasonal and local Valencian products. Mi Cub, the gastronomic space located in the Mercado de Colón, welcomed summer today with a new culinary creation starring mythical Mediterranean flavours. It is a salpicón of prawn, octopus, and razor clam—all Valencian—crafted by Luis Lázaro of Martin & Mary.
The proposal joins the menu starting today as part of “Las 4 Estaciones de la Terreta,” an initiative driven by Mi Cub that, coinciding with the arrival of each season, presents an exclusive recipe created by prominent professionals in Valencian gastronomy and paired with Cerveza Turia.
Fresh, light, and full of nuance, the new dish focuses on the Valencian razor clam, one of the most emblematic products of local gastronomy, which is now reaching its peak season. It is joined by prawn and octopus caught off our coasts for a recipe designed to enjoy the flavours of summer and the product at its very best.
“We wanted to create a very Mediterranean, fresh, and appetizing proposal for these hot months. A dish that conveyed summer from the very first bite and in which the Valencian razor clam had the prominence it deserves,” explains Luis Lázaro. “Often, the best dishes are those that respect the product and allow it to express itself naturally,” he adds.
‘Mi Cub’ is the only space in the Mercado de Colón that relies entirely on market and local products, taking full advantage of the excellent raw materials offered by the Mercado de Colón and Valencian producers. This is a philosophy shared by Luis Lázaro and constitutes one of the fundamental pillars of this gastronomic initiative.
The recipe has also been designed to pair with Cerveza Turia, a beer with great personality, aromatic richness, and toasted notes that perfectly complement the freshness and Mediterranean character of the proposal.
“’Las 4 Estaciones de la Terreta’ was born with the goal of paying tribute to Valencian products and the people behind them,” notes Anabel Navas, manager of Mi Cub. “With this new proposal, we continue to demonstrate that our pantry offers extraordinary ingredients throughout the year and that gastronomy is a magnificent way to tell the story of who we are.”
Since its launch, this initiative has yielded some of Mi Cub’s most successful recipes, many of which have ended up becoming permanent fixtures on the menu, such as figatell, coca de Dacsa, or titaina. With this new salpicón of Valencian prawn, octopus, and razor clam, Mi Cub once again champions the value of seasonal products and consolidates its commitment to cuisine with identity, territory, and flavour.
Report by ‘24/7 Valencia’ team
Article copyright ‘24/7 Valencia’
‘Mi Cub’
Mercat de Colón
Carrer de Jorge Juan, 19
L’Eixample
46004
Valencia
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