Jose Andres tapas – Pan Con Tomate and Gambas al Ajillo – Foods of Spain Collab
I am participating in another great international collab, the Foods of Spain. Spain is known for many great dishes, such as paella, patatas bravas, gazpacho, and of course Tapas. #tapasdeliciosas #spanishcuisine I am making two of Jose Andres tapas – Pan Con Tomate and Gambas al Ajillo.
Tapas are small plates dishes or appetizers. The word Tapas has become a generic term in the US for small-plate eating. Small-plate eating is a great way to try something new in a restaurant.
Pan Con Tomate
Pan con Tomate (Spanish Tomato Bread) is a popular Spanish tapas made with simple ingredients including fresh tomatoes, hearty bread, garlic, and olive oil!
This tomato bread is a prime example of turning a few humble fresh ingredients into something that is far more than the sum of its parts. So good, you’ll be hard-pressed to find a tapas bar in Catalonia where several tables are not enjoying this dish!
Gambas al Ajillo
Gambas al Ajillo (Spanish garlic shrimp) is popular for a good reason! Tender juicy shrimp, sauteed in extra virgin olive oil (Spanish Olive oil if you have it) and garlic sauce. It is bright, spicy, and rich in a really good way. Perfect with some crusty bread for dipping in the juice.
This Gambas al Ajillo Tapas recipe comes together in just 10 minutes. This recipe is one of the more popular and easiest Spanish recipes you’ll make.
Gambas al ajillo, (pronounced gahm- bahs-ahl-ah- hee-yoh), translates to “shrimp with garlic shrimp” or “garlic shrimp.” Big, juicy shrimp, swimming in a garlic olive oil sauce, with a little kick. It’s the perfect little dish to share along with a good loaf of crusty bread to dunk in the sauce!
Jose Andres – King of Tapas
For my money, the King of Tapas is Jose Andres. He is internationally known, not only for his great talent as a chef but also for the World Central Kitchen Charity that he founded.
Jose was born in Spain and raised outside of Barcelona. He moved to my hometown of Washington DC and has many, very successful restaurants in DC and around the world. I remember when his DC Tapas restaurant Jaleo opened in the early 1990s, thinking what a great place it was. Not knowing he would become a world-famous chef and philanthropist.
He volunteered at the DC Central Kitchen, where he started to think big about philanthropy. Over the course of his career as a chef and restaurateur, he saw the role of cooks and the power of food – to change the world. This inspired José to found World Central Kitchen in 2010, after the earthquake in Haiti. Since then, he’s pursued a mission to fulfill the words of John Steinbeck: “Wherever there’s a fight so that hungry people may eat … we’ll be there.”
Jose Andres Tapas
So, to honor Jose Andres, my contribution to the Foods of Spain, will be two Tapas appetizers that Jose Andres serves in his restaurants, one of which I recently had at China Chilcano, his newest phenomenal eatery in DC. I will be making Pan Con Tomate and Gambas al Ajillo.
Jose Andres Bio
From Zaytinya.com – Jose Andres was named one of Time’s “100 Most Influential People” and “Outstanding Chef” by the James Beard Foundation, José Andrés is an internationally-recognized culinary innovator, author, educator, television personality, humanitarian, and chef/owner of ThinkFoodGroup. A pioneer of Spanish tapas in the United States, he is known for his avant-garde cuisine and his award-winning group of 27 restaurants throughout the country and beyond.
His innovative minibar by José Andrés earned two Michelin stars in 2016 and with that, José is the only chef globally that has both a two-star Michelin restaurant and four Bib Gourmands. Andrés’ work has earned numerous awards including the 2015 National Humanities Medal, one of 12 distinguished recipients of the award from the National Endowment for the Humanities.
- No special equipment needed
Pan Con Tomate y Jamon – bread with tomato and ham recipe
- 1 loaf Pan de Cristal sliced in half lengthwise (A thin Ciabatta will be a good substitute, something not too “bready”
- 1 ripe tomato
- Flaky salt
- Jamon Iberico Ham sliced (I am using Prosciutto)
- Extra Virgin Olive Oil
Gambas al Ajillo
- 1 lb shrimp peeled and deveined no tails
- ¼ cup Extra Virgin Olive Oil
- 2 garlic cloves peeled and sliced or smashed
- 1-2 chili de arbol cut in half, seeds removed
- Kosher salt
Pan con tomate Instructions
- Pre-heat broiler or stovetop grill top
- Brush each piece of bread with olive oil
- Toast bread until slightly charred and crispy
- Remove from oven or grill top
- Slice the tomato in half and rub onto the crusty bread, until the bread is coated with the pulp of the tomato
- Season with Salt and olive oil
- Slice bread into 2” portions
- Garnish with slices of Iberico (or prosciutto) and serve
Gambas al Ajillo Instructions
- On the stovetop, heat ½ of the olive oil
- Add the garlic and chili de arbol
- When the oil has heated sufficiently, add the shrimp
- Stir the shrimp to coat, and add the salt and remaining olive oil
- Cook shrimp until fragrant, but still tender, about 2 minutes
- Remove shrimp from the pan with a slotted spoon and place in a small bowl.
- The bowl should hopefully be one that will keep the shrimp warm
Cooking Secrets for Men
If you like this recipe for Jose Andres Tapas, you should try our recipe for Puerto Rican Mofongo and Interview with the Kinship Community Food Center.
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