Widely credited with introducing tapas to the United States, José Andrés is an award-winning chef, acclaimed cookbook author and frequent television guest. He hosts and serves as executive producer of the PBS series Made in Spain, a culinary exploration of his native country.
In 2007, Andrés and THINKfoodGROUP teamed with SBE Hotel Group and designer Philippe Starck to create SLS Hotels, a fresh vision for luxury accommodations. The first property, SLS at Beverly Hills, opened in late 2008.
Below are recipes from Andrés’ cookbook Made in Spain: Spanish Dishes for the American Kitchen, published by Clarkson Potter.
Patatas Arugadas Serves 4
For the potatoes:
2 pounds baby Yukon Gold potatoes
1 cup salt, or more as needed
Place the potatoes in a medium-deep pot. Cover with water and add 1 cup of salt. The water should be salty enough that the potatoes begin to float; add more salt if necessary. Bring to a boil over high heat, then reduce to a simmer and cook for 25–30 minutes, or until a toothpick slides in easily. As they cook, the potato skins will begin to wrinkle.
Drain most of the water, leaving just enough to cover the bottom of the pot, and return the pot to the stove. Shake the pot gently over low heat until the salt on the potatoes begins to crystallize, about 5 minutes. Remove from heat and cover with a clean kitchen towel until the skins have fully wrinkled, about 10 minutes. Serve the potatoes warm with mojo sauces.
For the mojo rojo:
Makes about 1 1/2 cups
6 garlic cloves, peeled
1/2 teaspoon sea salt
1/2 teaspoon ground cumin
1 teaspoon sweet pimentón (Spanish smoked paprika)
1 dried guindilla pepper (or another dried chili of choice)
1/4 cup Spanish extra-virgin olive oil
1 teaspoon sherry vinegar
Using a mortar and pestle, mash the garlic with the salt into a smooth paste, rotating the mortar and scraping down the sides as needed. Add the cumin, pimentón and the dried chili, and continue to crush until well combined. While continuing to work the paste, drizzle in the olive oil slowly so it is fully absorbed. Add 1 teaspoon of water and the sherry vinegar, maintaining a slow circular motion with the pestle as you incorporate the liquids. Let the mojo rojo rest at room temperature until ready to serve.
For the mojo verde:
Makes about 1 1/2 cups
3 garlic cloves, peeled
1/2 teaspoon sea salt
1 cup well-packed chopped cilantro leaves
1/4 teaspoon ground cumin
1/4 cup Spanish extra-virgin olive oil
1 teaspoon sherry vinegar
In a mortar and pestle, mash the garlic and salt into a smooth paste, rotating the mortar and scraping the sides as you work. Add the chopped cilantro and cumin, and continue to crush until the mixture is uniform. Slowly drizzle in the olive oil while you mash, ensuring it’s absorbed into the paste. Finish by adding 1 teaspoon of water and the sherry vinegar, keeping a steady circular motion with the pestle as you blend. Keep the mojo verde at room temperature until serving.