These irresistible croquettes, made with ham and chicken, are a favorite in Spanish tapas bars. A great hors d’oeuvre, after-school snack, or nibble.
About José Andres
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.
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.
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.
Salami and Cheese Tapa ~ Tapa de Salami y Queso
Simple, simple, simple. Salami, Manchego, and chewy, crusty country bread.