ESPUMA OF THE SEA
1. In a pan, bring all ingredients to a boil except for the paprika. Cook on low heat for 15 minutes.
2. Pour the mixture through a sieve into the culinary whipper.
3. Close the culinary whipper, load one N2O gas cartridge and shake for 4 seconds.
4. Refrigerate for 30 minutes before serving.
5. Serve the espuma in verrines and sprinkle with paprika.