About José Andres

Jose Andres

José Andrés is the best-selling author of Made in Spain, host of the PBS series of the same name, and an outspoken proponent of Spanish cooking. He grew up in the Asturias region of northern Spain and was a protégé of Ferran Adrià of the renowned El Bulli restaurant. With nearly a dozen restaurants to his name, Andrés was recently named Outstanding Chef by the James Beard Foundation. He lives in Washington, D.C., with his wife and three daughters. @chefjoseandres

Wooden bowl of octopus with paprika, bowl of paprika, cruet of olive oil

Octopus with Paprika

Octopus with paprika, aka pulpo a la Gallega, is pretty much ubiquitous at bars and restaurants in Spain. There’s a reason for that.

A salt-baked red snapper with all the flesh removed from the bones and a broken salt crust and knife beside the fish skeleton.

Salt-Baked Red Snapper ~ Lubina a la Sel

Bury a whole snapper in a heap of wet salt. Shove it in the oven. Then forget about it. Your reward for so little effort? The sweetest, most tender fish you’ll ever experience.

Herb-Marinated Olives

Herb-Marinated Olives

Those requisite olives that you plonk on the coffee table before company comes just got more respectable but no more troublesome.



Migas is at its heart leftover bread mixed with pork—chorizo and pork belly—garlic, paprika, and drippings. A Spanish staple, they’re a perfect quick bite.

Marinated Idiazábal cheese chunks, garlic, and rosemary on a glass plate

Marinated Idiazábal Cheese

Idiazábal, smoked Spainish cheese, is marinated in a rosemary-thyme-infused oil seasoned with garlic and black pepper. A simple snack or tapas.