In his docuseries “José Andrés and Family in Spain,” Chef José Andrés takes viewers on a culinary journey across Spain, shedding light on the regional diversity of Spanish food. Throughout six episodes, Andrés and his daughters explore various territories while savoring local dishes, serving up a mouthwatering invitation to discover the rich tapestry of Spanish gastronomy.
Andrés, a renowned Spanish chef known for establishments like Minibar and The Bazaar, passionately educates his audience about authentic Spanish food. His mission goes beyond culinary exploration; it’s an invitation for people to travel and understand different cultures better.
One of Andrés’ revelations concerns the iconic Spanish dish, paella. He dispels the misconception that it typically includes seafood, chorizo, or peas. True Valencian paella boasts ten essential ingredients: olive oil, rabbit, chicken, green beans, white beans, tomato, rice, salt, saffron, and water – anything else is simply “arroz,” or rice.
Here are five more insights Chef Jose Andres imparts about Spanish food:
- Tapas’ True Meaning: Andrés explains that “tapas” doesn’t refer to small plates but signifies a way of life in Spain. The term originates from “tapar,” meaning “to cover.” People would place bread or open-face sandwiches on their drinks to prevent dust or bugs from entering.
- Catalonia’s Mar y Montaña: Catalonia, home to Barcelona, offers its version of surf and turf, known as “mar y montaña.” It combines chicken and Mediterranean lobster with onions, garlic, tomatoes, and a unique spice blend.
- Arabic Influence: The Moors’ 500-year presence in Andalusia brought culinary treasures, including artichokes (alcachofas). Arabic-influenced words in Spanish, starting with “al,” hint at this rich cultural exchange.
- Madrid’s Culinary Divide: Madrid’s cuisine reflects its class divide, with indulgent dishes like roast baby lamb alongside humble options like tostas and patatas bravas. Pastas del consejo, lemon cookies with royal origins, bridge this culinary gap.
- Asturias’ Apple Cider Tradition: Born in Asturias, Andrés reveals the region’s preference for hard apple cider over wine. With thousands of small organic farms, Asturias produces 10 million gallons of cider annually, enjoyed as a daily ritual.
- Authentic Paella from Valencia: Contrary to common misconceptions, true Valencian paella does not include seafood, chorizo, or peas. It features ten essential ingredients: olive oil, rabbit, chicken, green beans, white beans, tomato, rice, salt, saffron, and water. Everything else is just rice.
Throughout the series, Andrés’s passion for Spanish food and culture shines, inspiring viewers to embark on their own culinary adventures and discover the diverse flavors of Spain.
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