In a deep bowl we split the shell of the eggs and deposited the clear and the yolks, (we reserve one of them as a measure, for which by an orifice made at the top we extract the yolk and the clear, leaving it hollow and trying not to break).

We beat the eggs with the vanilla. We add the scraping of the two lemons and the juice of half of them, the spirit, the 4 water shells and the 12 milk, and we move everything, adding the flour to a clear mass.

In a frying pan with very hot oil we put a metal mold in the shape of the flower, we remove it and wet it in the gazette obtained without it covering it completely. Once impregnated in it we introduce it into the frying pan and the dough will begin to fry, breaking out of the mold, taking it out and leaving it. Finally we sprinkle them with sugar.

For the cod salad: Dismite the cod and soak it in cold water until it is about to salt (trying to change the water as few times as possible) add the chopped peppers, the onions and the grated tomato, dyed with Extra Virgin Olive Oil and Jerez vinegar.

For the salmour: To pass through the mixer all the ingredients: tomatoes, garlic, bread, vinegar, salt and oil, until a consistent salmour is obtained.

To mount the dish: In a deep dish we will put the salmorejo, in a circular mold we will put the cod salad and we will ride over the salmorejo, finish the dish with the oil sorbet to refresh as much as possible.

The tomatoes are peeled and the bread is crumbled, and next to the garlic, also peeled, the generous chorreon of oil and salt, it is all chopped into a mixer until a mashed is left. This is emptied in a large bowl from where each one will be served in its smaller individual bowl, adding each one the amount you want of hard-cut egg and chopped ham. You can also add green pepper and cod pieces.

Peel and reserve the head of the crabs. To have 6 queues of the crab between two film sheets, separating the fleshy part of the crab tail until a thin sheet is obtained. Book in the freezer. Confide heads in olive oil (75 cl.) and let the result cool. Ride a mayonnaise with coral oil, milk and a few drops of lime. Clean the grenade and book the grains. With the rest of the oil and the minced nuts, we will make an oil that will be flavoured with smoked oil salt. Clean and centrifuge the microshoots.

Assembly:On a plate of rock, arrange the Crab Carpaccio by separating it from the film sheets. Let it be tempered for two minutes for its total thawing. Once arranged on the plate, we will proceed to the carpaccio dressing by drawing lines with coral mayonnaise on it. Then we will water with the dried fruit oil we had previously aromatized with the smoked oil salt. We will also have the different ovens and olive oil caviar, as well as the microshoots and pomegranate grains. We'll end up with a little lime grate.

The snails are cleaned with abundant cold water, leaving them in soak with water, salt and vinegar for 2 hours. We clear them up several times before we cook them for 10 minutes, rinsing them later too. They are cooked again for another 10 minutes, then immersed in cold water, and finally again cook for an hour and a half together with a chopped onion, garlic tooth, parsley and a laurel leaf.
In a frying pan we prepare a saffrito with onion, peeled tomatoes and choricero pepper meat, once soaked. In another frying pan, with little oil, we rehogue bacon and ham, made tachytes, and add them to the previous saffrito. We add almonds, half a glass of wine and a glove, and when it breaks to boil, we throw out the snails, letting them cook for half an hour more. They are served in the hot casserole and in its sauce.

We passed the oil, already desalted, for flour and fried it in strong oil.

In the same oil of having fried the cod we cast the onions cut in juliana, along with the laurel and the thyme and let us stew. We add the tomatoes, no skin or seeds.

We prepared a mallet with garlic, parsley, saffron, hazelnuts and slice of fried bread. We put it in and add water, let it cook for a few minutes and rectified salt. We put the sauce in the cod and let it cook ten more minutes.

The chopped onions and peppers cut into pieces are rehoged in the oil, when the onion begins to golden, we add the pieces of chorizo and ham that we have previously broken, adding also the olives and finally the parsley and the chopped garlic.

Then we'll throw out the rice and we'll have a little rehogue, then add a liter of boiling water. We will season with pepper and salt, leaving to cook all about 25 minutes, depending on the cooking time of the type of rice used.

In a deep frying pan we heat the oil, and when it is at its point we fry in it the onion made slices, the garlic and the roast. When they are golden, we take them out of the frying pan and put them in the mortar next to the parsley that we will have minced very fine, the saffron strands, the ground pepper, grating all very well, adding to the mortar to dissolve the white wine glass.

In the meantime we will have cleaned the chicken, split it into small pieces, and seasoned it. We put the pieces of meat in the pan with the same oil from the previous saffrito, and we move until the meat is golden, then we add the ripe grated tomatoes, the broken green pepper, and the brown pepper made strips. When the tomato is fried, we add the contents of the mortar to the stew, and a little water if necessary, and let it boil for 15 minutes, as the campero chicken meat is always something harder than the farm.

Finally we will add water according to the diners, and when it is hot we will throw in the rice and the yellow coloring carterilla, and we move. We let it cook until the rice is at its point, and if we want it warmer we will add hot water.

The minced meats are mixed with milk-wet bread, 5 whole eggs and 3 clear eggs, salt and pepper are added. It's all good and the meatballs are formed. They are fried in abundant Extra Virgin Olive Oil. They go into a pot, to which we will add the chicken broth, the 3 yolks beaten with the vinegar, the saffron in strands and the almonds. We let them cook until they're tender. Once finished, ready to serve.

Put the pineapples, garlic, bread, salt, vinegar and a little bit of mineral water in the cooking robot. Incorporate the oil little by little and the rest of mineral water.

Rectifying salt and vinegar, passing through Chinese colator, booking and serving.

GOVERNMENT
Brunoisse of plums, pineapple meal (toast the pineapples and grates), tender flint shoots.

Presentation
We put the pineapple meal in the center of a deep dish, next to the brunoisse of plums and the tender flint shoots.

We present the white garlic in a jar.