This is star chef José Andrés’s super-versatile version of the classic Spanish chicken-and-rice dish. Feel free to swap rabbit for the chicken; if fresh wild mushrooms like chanterelles and morels are in season, add them as well. Slideshow: Spanish Recipes
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Chef Way At Jaleo, the delightful Spanish restaurant in Washington, DC, José Andrés prepares this satisfying rice dish with lots of seafood, including hard-to-find cuttlefish, and a house-made fish stock.Easy Way Use squid in place of the cuttlefish, and skip the fish stock in favor of bottled clam broth from the supermarket. Restaurant Coverage from F&W Editors
Chef José Andrés uses Sucro, a powdered emulsifier beloved by avant-garde chefs, to make the salty foam topping. It's available at tienda.com. More Margarita Recipes
Pork and fruit is a classic pairing around the world, but this dish gets a particularly Catalan flavor from the combination of dried fruit and butifarra (a Catalan cured pork sausage) in the stuffing. The stuffing cooks inside the roast, which gives it a deep, marvelously porky flavor. More Pork Recipes
Instead of using butter, chef José Andrés prefers to add richness with olive oil and Manchego cheese. His tip: "Add the olive oil slowly to the potatoes because if you dump it in all at once, you'll get streaks of oil."
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This creamy custard is served as a starter or as a light dessert.Plus: More Dessert Recipes and Tips
"If Mexico hadn't shared its chiles with China, would we have spicy Chinese food?" asks chef José Andrés. His Vegas spot, China Poblano, with dishes like these Asian duck tacos, shows how more and more chefs are combining seemingly unrelated cuisines.Store-bought confit duck legs make these tacos really easy. Another shortcut: crisping the skin in a microwave. Rick Bayless: Simple Steak Tacos