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About José 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

Several Serrano ham and chicken fritters in a metal basket lined with parchment.

Serrano Ham-Chicken Fritters ~ Croquetas

Apr 30, 2021 posted by David Leite

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.

Octopus with Paprika

Apr 08, 2021 posted by David Leite

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

Jun 14, 2020 posted by David Leite

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

Dec 29, 2010 posted by David Leite

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

Migas

Jul 12, 2010 posted by David Leite

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-cheese tapa on a plate, held together with a toothpick.

Salami and Cheese Tapa ~ Tapa de Salami y Queso

Jul 11, 2010 posted by David Leite

Simple, simple, simple. Salami, Manchego, and chewy, crusty country bread.