Javi Gracia on 'Murcia Conecta'.

The chef Javier Gracia Ayala will offer us throughout this week, in the program of the 7 TV 'Murcia Conecta', a daily recipe that he prepares in his new restaurant in Murcia capital, La Bodeguita del Rincón, in the heart of Murcia, next to the Calle de Correos and a stone's throw from the Cathedral, which opened its doors in late October.

LasGastrocronicas.com attended the recording of the five spectacular recipes, prepared in less than six minutes each, which will be broadcast from Monday until next Friday on Fran Sáez's program on the regional television channel. The editor Peke and the cameraman Mateo were in charge of recording the recipes in the kitchen of La Bodeguita del Rincón.

For the preparation of the recipes, Javi Gracia was supported in the kitchen by Fran García and Lourdes Fábregas and by Rosa María Canales and Enrique Amaya, in production and logistics.

Javi Gracia on 'Murcia Conecta', from La Bodeguita del Rincón will cook all week on 'Murcia Conecta' on 7 TV.

In this chronicle we offer an extensive photographic report of the preparation of each of the dishes, which will be: mellow rice from La Bodeguita; sardine tartar with tomatoes, crispy sea bass in agripicante sauce on a bed of totanera pumpkin cream; partridge of wild sea bass ceviche and shoulder of kid with grilled vegetables.

1.- Monday, February 15 Arroz meloso de la Bodeguita (Mellow rice from La Bodeguita)

A mellow rice made in a cauldron with:

• Broth of morralla,
• Monkfish.
• Octopus.
• White shrimp from Mazarrón.

2.- Tuesday, February 16 Tartar of sardines from the fish market with tomatoes from Cañada Gallego

Ingredients of sardine tartar with tomato:

• 2 loins of lightly smoked sardine.
• Tomato raf from Cañada Gallego.
• Guacamole,
• Ginger.
• Mujo roe,
• Onion sprouts.

3.- Wednesday, February 17 Crispy sea bass in agripicante sauce on a bed of cream of pumpkin cream totanera

Ingredients of the sea bass in spicy sauce;

• Sea bass loin.

For the sour sauce:

• Sugar.
• Vinegar.
• Mirin.
• Sweet wine.
• Futas del bosque.

For the pumpkin puree:

• Pumpkin.
• Butter.
• Sal.
• Pepper.

4.- Thursday, February 18 Partridge of Ceviche of wild sea bass from our Cabo Tiñoso

Ingredients of La Perdiz de ceviche:

• Sea bass fillet, cilantro, red and green chili, lemon, lime and orange juice.
• Fish broth, Garum.
• Lettuce head leaves.
• 3 white shrimp, chopped

Friday, February 19 Shoulder of Murcian kid with grilled vegetables from our garden.

For the shoulder of kid

• One shoulder.
• Romero.
• Thyme.
• Garlic.
• Oil.
• Sal.
• Pepper.

For the thyme parmentier:

• Boiled potato.
• Milk infused with thyme.
• Butter.
• Cream.
• Sal.

La Bodeguita del Rincón, Javi Gracia's personal project, opened its doors in Murcia at the end of October of last year, an ambitious adventure that will undoubtedly give much to talk about in the gastronomic field of the Region of Murcia, especially in these difficult times for the hospitality sector due to the crisis caused by the COVID-19.

Murcian products

Javi Gracia explains that "the main idea is that the cuisine of Bodeguita del Rincón is a reflection of Murcian products, and will offer rice dishes, roasts, vegetables, tapas, products from Casa Santoña, etc... with a wide selection of wines, and as always will offer a fusion of flavor and preparation within everyone's reach".

The restaurant Bodeguita del Rincón has two entrances, one from Raimundo González Frutos square and the other on San Antonio street, next to Correos street and a stone's throw from the Cathedral of Murcia.

Its cuisine is based on products from the Bay of Mazarrón and the Region of Murcia combined with its salted fish from Casa Santoña, anchovies, sardines and smoked fish or its very special Mugardersa octopus, baked with potatoes, onion, tomato and beer.

In general all kinds of Basque and Murcian gastronomy in which stand out its stews of the day, its pochas with clams, the callos with chickpeas picantones, the oxtail with a special recipe with vegetables, chocolate and boletus of Berasategui, the red beans of Tolosa with chistorra or the judion of La Granja with trotters. It also highlights its mellow rice with octopus and monkfish, roast sea bass or its red shrimp and monkfish stew.

Javier Gracia also has the restaurant Nueva Bodeguita in Puerto de Mazarrón, which opened its doors in February 2015 at the entrance of the fishing port of Puerto de Mazarrón and, since then, has established itself as one of the must-visit restaurants in the town of Mazarrón.