3 ox crabs
2 tbsp fried tomato
a little corn flour

Crab stock:                                       
3 ox crab shells
12 shallots, peeled
9 l. water
700 ml. fine sherry

Chipotle chilli sauce:                        
3 cloves garlic
6 shallots, chopped
30 gr. ginger, chopped
1 bottle Chipotle chilli
17 tbsp. ketchup
3 tbsp. fried tomato
7 tbsp. fine sherry
3 tsp. smoked salt
1.4 l. crab stock
4½ eggs, beaten

Butter sponge:                                  
240 gr. eggs
120 gr. flour
100 gr. sugar
1.5 gr. salt
120 gr. browned butter
sweet pimentón and grey salt

10 cloves garlic
250 ml. extra virgin olive oil

Quail's eggs:                                    
one per person


Crab: Cook the ox crabs in plenty of salted water (1 min. x 100 gr.). Cool in iced water. Remove the flesh from the legs and head, taking special care to remove all flesh from the shell. Drain the resulting flesh and retain any liquid. Shred the flesh by hand. Add the fried tomato to the liquid and reduce slowly to about 2/3, then gradually thicken with corn flour but without making the mixture too thick.
Mix with the crab flesh but without necessarily using all the sauce as the mixture should not be too wet. Season with salt.
Crab stock: Brown the shells in the oven with a little oil at 175ºC for 30 min. In a separate pan, bake the whole, peeled shallots for 30 min. Reduce the sherry to half. Place the shells and shallots in a pan, cover with the water and the reduced sherry and bring to the boil. Simmer for 2 h.
Chipotle chilli sauce: Brown the whole garlic cloves in a little oil with the ginger and shallot. Sauté until caramelised. Add the chilli and wine, allow the alcohol to evaporate, then add the ketchup and fried tomato. Add some crab stock, season with salt and cook for about 5 min. Filter the mixture and heat again over a high flame. Thicken the sauce with the egg, adding it gradually and beating briskly. Simmer for about 10 min. Remove from the heat.
Butter sponge: Mix all the ingredients in the robot and transfer the mixture to a siphon. Attach 4 cartridges and chill in the refrigerator for at least 2 h.
Take a paper cup and make a hole in the bottom. Fill 2/3 full with the mixture and cook face down in the microwave for 30 sec. at 1000 W. Remove the sponge from the cup and sprinkle with sweet pimentón and grey salt.
Alioli: Roast the garlic cloves in the oven for 20 min. at 150ºC. Leave to cool, then remove all the flesh and crush in the mortar with a little salt, forming a thin paste. Add the oil gradually, stirring all the time with the pestle until emulsified.
Quail's eggs: Cook the eggs in the Roner at 63.3ºC for 18 min. Cool in iced water, and peel.


First serve the crab mixture then cover with the chilli sauce and top with a quail's egg. Finish with a teaspoonful of alioli to one side and, to the other, a butter sponge.