Recipes From Made in Spain by Jose Andres

Copyright © 2008 by José Andrés Food photography © 2008 by Thomas Schauer All rights reserved. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. www.crownpublishing.com www.clarksonpotter.com Clarkson Potter is a trademark and Potter with colophon is a registered trademark of Random House, Inc. Library of Congress Cataloging-in-Publication Data Andrés, José. Made in Spain : Spanish dishes for the American kitchen / José Andrés.—1st ed. p. cm. 1. Cookery, Spanish. I. Title. TX723.5.S7A6175 2008 641.5946—dc22 2008027709 ISBN 978–0–307–38263–4 Printed in the United States of America Art Direction / Design by Tasty Concepts / Roberto Sablayrolles Spain photography by Pablo de Loy. Additional Spain photography courtesy of Tourist Office of Spain and Javier Canovas. 10 9 8 7 6 5 4 3 2 1 First Edition

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Contenidos

contents Introduction

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9

Salads Andalucía

15 16

Soups Madrid

39 41

Snacks País Vasco

55 56

Vegetables Navarra

83 84

Cheese and Eggs Cantabria Extremadura

99 101 117

Rice Valencia

119 120

Fish Murcia

131 133

Seafood Galicia

153 154

Pork Cataluña Castilla y León

173 174

187

Other Meats Aragón

189 190

Sweets Asturias Castilla La Mancha

203 205 220

Drinks La Rioja Baleares

223 225 238

Sauces Canarias

241 243

Acknowledgments Resources Index

252 253 254

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Tortilla de patatas

Potato omelet SERVES 4 3 CUPS PLUS 2 TABLESPOONS SPANISH EXTRA-VIRGIN OLIVE OIL 1⁄2 POUND RUSSET POTATOES, PEELED, QUARTERED, AND THINLY SLICED

6 LARGE EGGS 1 TEASPOON SEA SALT

Heat 3 cups of the olive oil in a medium pot over medium-low heat until it measures 250°F on a candy thermometer. Fry the potatoes until golden brown, about 20 minutes. With a slotted spoon, transfer the potatoes to paper towels to drain. Using an electric mixer, beat the eggs in a large bowl with the salt. You want them to incorporate a lot of air so they fluff up. Add the cooked potatoes to the beaten eggs and let sit for 1 minute. Heat the remaining 2 tablespoons olive oil in a 12-inch sauté pan over high heat. Once the oil begins to smoke slightly, remove the pan from the heat and pour in the egg-potato mixture. Return the sauté pan to the stovetop and reduce the heat to low. The tortilla will puff up like a soufflé. Once it begins to set and the edges turn golden brown, flip the tortilla. Place a plate over the pan and invert the pan and plate together so the tortilla ends up on the plate, uncooked side down. Slide the tortilla back into the pan, uncooked side down.

made in spain

Make a small hole in the center of the tortilla to allow the egg in the center to cook. Once the tortilla sets, flip the tortilla back over and allow the center hole to close. Transfer the tortilla to a platter, cut into wedges, and serve.

I have read a great deal about the Galician restaurant El Manjar over the years, but I never got the chance to eat there until recently. I was amazed at how they make their tortilla with a few simple ingredients: eggs, potatoes, olive oil, and salt. It might look easy to cook an omelet, but it takes a lot of practice to cook omelets as well as they do at El Manjar. This recipe is inspired by theirs—and it’s well worth the effort to master.

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Serves 4 41⁄2 cups whole milk 101⁄2

ounces bittersweet chocolate (preferably 70% cocoa), broken into small pieces 1 tablespoon sugar 1 teaspoon ground cinnamon

Spanish hot chocolate Combine the milk, chocolate, and sugar in a medium saucepan. Whisk the milk mixture vigorously over high heat until the chocolate and sugar dissolve, about 10 minutes; do not let it boil. Pour the thick liquid into mugs and garnish with a sprinkle of cinnamon.

Europe needs to thank Spain for chocolate, since it was Spanish explorers who brought the magical food back from the New World, and it was a Spanish king—Charles V—who popularized it. So try our version of hot chocolate and become a king or queen for a day.

drinks

Chocolate a la taza

237

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