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Jul 20, 2009 11:45 AM

Jose Andres, Made in Spain

I can not say enough good things about Jose Andres and Made In Spain. Got the cookbook recently, and did a six course tapas style dinner last night. All dishes were simple, let the ingredients shine, and utterly fabulously delicious. Several photos at -

We had...

Stuffed Olives with Anchovies and Piquillo Peppers - what a combination, get some good green olives, good anvhovies, piquillo peppers, add some orange zest and sea salt. amazing!

Seared Piquillo Peppers with Roncal Cheese - so simple. so good.

Ensaladilla Rusa - this may have been the best dish, again so simple, basically a tuna and potato salad, topped with fish roe (got mine at IKEA!). the flavors in this and textures work so well together. super crave worthy. made with jose andres' take on homemade olive oil mayo (also so simple and so good).

Tomato and Murcia al Vino Salad - I dont know what made this so good - summer tomatoes, good cheese, a simple vinaigrette, but it all came together magically and far surpassed the sum of the parts.

Tortilla de camarones (shrimp fritters) - man, great stuff. shrimp. fried. sea salt.

Strawberries and Peaches with Red Wine, Herbs and Citrus Zest - i added the peaches, the red wine reduction with orange zest, lemon zest, and cinnamon is a thing of beauty and goes so nicely with fruit.

Again, watch the show, buy the book, you will be inspired and happy thanks to Jose Andres.

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  1. <"Tortilla de camarones (shrimp fritters) - man, great stuff. shrimp. fried. sea salt".>

    Is that the same thing as tortillita de camarones. I've been getting into making tortillitas the chickpea flour crepes. I did one recently with fine diced red and yellow peppers, green onions and scraps of red snapper. I used it as a base for the snapper filets.

    Your tapas spread looks fantastic

    1 Reply
    1. re: scubadoo97

      Sounds the same, this one used half and half chickpea flour and regular flour, plus some pimenton ahumado, parsely, onion, and salt (and the shrimp). Thanks.

    2. Still enjoying this cookbook, last night did the French green lentil salad with Valdeon blue cheese, wonderful flavor combination, the blue cheese makes it. And the Seared tuna with sesame seeds, seared piquillo peppers, and a piquillo pepper olive oil puree - also very nice. Great flavors, super simple.

      Photos at and

      1. que bueno, biskuit. very nicely done.

        for those without the cookbook, here are plenty of his recipes:

        ps biskuit, there was a great thread a while back about tapas, with some neat ideas.

        1. I received the book and dvd for my birthday but I haven't tried anything yet, sounds like I should get cooking!

          1. Thanks for your feedback on the book. It's on my list to buy and I may have to bump it up on the list. I've just starting cooking from his other book, Tapas, A Taste of Spain, even though I've had it for a while. So far, I have made two paellas and they are the best I've ever made. One is made with chicken, green beans and mushrooms. Simple ingredients, but the flavors really shine through. I think the sofrito adds a lot to the dish. I will not go back to the "kitchen sink" paellas. I think few ingredients allow the wonderfully flavorful rice be the star.