The fisherman was hungry. It had been sixteen hours since he left Gandia, a sleepy port town south of Valencia. The sea had been rough, and the sun, which had beat down hard in his small, lonely panga, was sinking like a rock into the water. He had made his way through the Ibiza Channel and into the Balearic Islands where the blue-fins and dorados roam.   In a small pan on an even smaller burner in the stern of his rusty boat, the fisherman sautéed mussels, cuttlefish and shrimp (which were caught that morning for bait). To the seafood, he added a sofrito of garlic, onions, peppers, tomatoes and olive oil. The aroma, as it mixed in his nose with the salty breeze,…