>> anthony: an hour's drive from grenada, the mediterranean. unlike much of spain's coastline, ruined by real estate speculators and overdevelopment, the coast around here in almaria is largely unspoiled. i'm on my way to a maraga, tradition in these parts, best described as the local version of a beach barbecue. working the grill, chef juan andres moria. he heads the highly regarded el claustro, back in grenada. we're joined by fellow chef rafael lukay and some friends. jefe, you are killing us with some good-looking food here. >> juan: yeah. >> anthony: some of that simple yet magical, on toast. oh, that's one of my favorite things. >> juan: yeah? amazing. >> anthony: dried tuna, flavor-packed like tuna prosciutto. >> juan: you don't mind if i put some olive oil? >> anthony: oh, 100% extra virgin from grenada. >> juan: yes, it's quite spicy and bitter and -- >> anthony: mm.