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Wall Street Journal's Slow Food Fast

March 2013

In his first Slow Food Fast contribution, Mr. Andrés brings an easygoing style of dining home via two simple dishes that make the appeal of tapas plain. The first, gambas al a jillo, is a sizzling shrimp sauté fragrant with garlic. "This is one of the most iconic Spanish tapas," Mr. Andrés said. The other, espinacas a la catalana, a tapa of wilted spinach with raisins and pine nuts, demonstrates the Catalonian penchant for making savory food sweet with the addition of dried fruits. Good bread, for scooping up bites and sopping up juices, makes a meal of things.

Read the recipes in this 4-part series:

Garlic Shrimp and Catalan Spinach
 

Fried Baby Artichokes with Hake 

Catalan Sausage and Mushrooms
 

Romesco with Asparagus Two-ways