chef jose andres paella

We're heading back to Jaleo by Chef José Andrés today! so we are ready to get stuffed with paella, cheese croquetas, and sangria again. including tableside Paella presentations and a full Tapas Bar, helmed by Head Chef Justin DePhillips—a Jaleo veteran who moved up to. As a kid, José Andrés tended fires for his father's backyard paella cookouts. Later, he trained with the best Spanish chefs, and began building a restaurant.

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chef jose andres paella Chef José Andrés is throwing a paella party in Las Vegas at the Cosmopolitan

Spanish super chef José Andrés and his kitchen crew will tackle five types of paella, each a nod to a different region of Spain, from April 27-May 4 at Andrés’ Jaleo restaurant in the Cosmopolitan of Las Vegas.

Andrés will be on hand to kick off the weeklong paella festival from chef jose andres paella p.m. on April 27

Guests attending the opening party can meet the chef and sample a variety of authentic paellas and eat unlimited tapas, including Jaleo’s signature cones, Ibérico pork sliders, croquetas and flan. The tickets ($125) also include Spanish wines and “José’s Ultimate Gin and Tonic” cocktails.

Jaleo will add a rotating mix of regional paellas to its regular dinner menu during the week, including the familiar saffron-laced paella Valenciana plus variations from Catalonia (arroz de mar y montana), La Mancha (arroz de costillas y cordero — ribs and lamb), Andalucia (arroz de rabo de toro — oxtail), and Balearic Islands (arroz caldoso de pescados, fish).

The one-pan dish is served throughout Spain and traditionally stars Spanish short-grain bomba rice cooked over a live fire. Regional paella variations include ingredients such as rabbit, chicken, seafood, vegetables, chorizo and Spanish saffron.

Arroz caldoso de pescados is a brothier paella that includes fish.

(Michael Hiller)

At Jaleo, restaurant executive sous chef Wes Pumphrey and lead paella chef Isaias Gonzalez seem to always have a pan of paella Valencia cooking over a fire fueled with peach and olive woods. Pumphrey said properly managing the fire and resisting the urge to stir the rice as it cooks are essential to the correct preparation of paella.

“You have to begin with a roaring fire” to sear the meats, toast the rice and bring the stock to a rapid boil once it’s added, said Pumphrey. “Then, let the fire die down, set a timer, and cook the rice for exactly 17 minutes.”

Once the stock is added, “never stir the rice as it cooks or shake the pan,” Gonzalez said, who has been cooking paellas at Jaleo Las Vegas for more than five years. “A paella pan is not a wok. If you shake the pan or move the rice, it will come out mushy.”

Pumphrey said authentic paellas are always made in a broad, flat-bottom, metal paella pan set over a wood fire. As the ingredients simmer, the wood smoke perfumes the dish while the fire’s intense heat caramelizes the bits of rice that stick to the bottom of the pan. Paella aficionados say that crust, called the socarrat, is the most prized part of a well-made paella.

“Once you’ve tasted a great paella, you’ll be hooked,” Pumphrey said.

Jaleo isn’t the only Vegas restaurant where visitors will find paella on the menu. The restaurant Julian Serrano Tapas at Aria Resort features five varieties of cooked-to-order paella on its dinner menu (including paella Valenciana). Earlier this month, a pair of Vegas chefs revealed plans to open Valencian Gold, an off-Strip restaurant specializing in paella. It is expected this summer.

Info:Jaleo Las Vegas

[email protected]

@latimestravel

Источник: https://www.latimes.com/travel/la-tr-travel-vegas-paella-festival-jose-andres-20190417-story.html

Bittman Takes On America’s Chefs

EPISODE 1 Mark Bittman vs. Jose Andres, Zaytinya

Bittman calls star D.C. chef Jose Andres "the hyperkinetic Catalonian," and indeed this show has about as much energy as anyone can handle.

After producing a traditional paella for thirty (Bittman's dish, shrimp with rice, was less impressive in its presentation but equally legit) and gorgeous first citizens bank mortgage customer service crab (Bittman responds with a nice little crab soup), and after causing Bittman to cry on screen (relax: it's only onions), Andres leads The Star to his new "MiniBar."

This is a concept not seen anywhere else: Six seats, one menu, and forty dishes, prepared by a team of three chefs right in front of the guests sushi-bar-style. It's ten in the morning, and Andres starts serving Bittman bizarre creations one after the other: tomato seeds, cotton candy-wrapped foie gras, deconstructed meat-and-potatoes. Can he survive this feat of eating? Chef jose andres paella does, and even responds by demonstrating to Mr. Andres that he has a few Spanish licks of his own.


MEET THE CHEF Jose Andres

Jose Andres

José Andrés is an internationally recognized culinary innovator who is widely credited with bringing the small plates concept to the United States. Andrés has made a mark on the way Americans eat today.

Every weekend, millions of Spaniards invite Andrés into their home where he is the popular host of "Vamos a cocinar" a food program on Chef jose andres paella Española, Spanish national television. The program will also begin airing in markets across Latin America later in 2005.

Andrés' eagerly anticipated first cookbook, Tapas: A Taste of Spain in America, will soon be published by Clarkson Potter. While there have been several volumes published in the past on Spanish cooking, Tapas is the first book by an actual working chef. Tapas will hit bookstores across the country in the fall of 2005.

Throughout his career, Andrés' vision and imaginative creations have drawn the praise of the public, the press and his peers. Bon Appetit magazine named Andrés Chef of the Year in the fall of 2004 and Food & Wine included Andrés in their 35 under 35 Tastemakers list for 2004. Saveur included Andrés on their chef jose andres paella Saveur 100 list, noting that he "represents the broad spectrum of Spanish (and Hispanic) cooking from ancient traditions to the fantasies reminiscent of El Bulli, where he once worked, better than anyone else in America today." In 2003, Andrés won the James Beard Chef jose andres paella Best Chef of the Mid-Atlantic Region. Earlier in his career, Andrés was nominated for the James Beard Rising Star Chef of the Year Award. In her annual list of her 50 Favorite Restaurants, former Washington Post critic Phyllis Richman posed a rhetorical question: "If José Andrés is cooking this exquisitely at age 29, what will he be doing by 35? " In 1999, Wine Spectator magazine named Andrés as one of the "Rising Stars of American Cuisine". After dining at Andrés' Café Atlantico, cashiers check bank of america cost Wine Advocate's Robert Parker deemed it one of the best meals of the year. Former President Bill Clinton termed Andrés "one of the premier young chefs in America". In addition, Andrés has been featured in leading food magazines such as Gourmet as well as Fox Sunday Morning News with Chris Wallace, the Food Network, the New York Times and USA Today.

Born in 1969 in Mieres, a town in the northern Spanish province of Asturias, Andrés displayed a talent and passion for cooking at an early age. After getting his start tending paellas for his family, Andrés decided to make to cooking his life's work at age 15. Encouraged by his father and undeterred by the fact the age for admission was actually 18, Andrés enrolled at the renowned Escuela de Restauracio I Hostalatge of Barcelona. From 1985 to 1988, he acquired practical experience by working in several Michelin starred restaurants including El Bulli, one of the few restaurants outside of France to be awarded three stars in the Michelin Guide. There, Andrés came under the tutelage of world renowned Master Chef Ferrán Adriá who remains a major influence.

In 1991, Andrés moved to New York City to work at the Barcelona-based restaurant El Dorado Petit. In 1993, Andrés moved to Washington, DC, to head the kitchen at Jaleo. From there, Andrés took on executive chef responsibilities at neighboring Café Atlantico and Zaytinya. In July of 2003, Andrés embarked on his most adventurous project to date with the opening of the minibar by josé andrés at Café Atlantico. A six-seat restaurant within a restaurant, minibar by josé andrés continues to attract international attention with its innovative tasting menu. In the fall of 2004, Andrés opened a third Jaleo and Oyamel, an authentic Mexican small plates restaurant and launched the THINKfoodTANK, an institution devoted to the research and development of ideas about food, all with a view toward their practical applications in the chef jose andres paella.

When he is not in the kitchen or in front of television cameras, Andrés serves bank of america com backslash activate debit card the board of DC Central Kitchen, is a contributing editor to Food Arts and is an enthusiastic promoter of the Washington restaurant scene. He lives in Washington with his wife Patricia and their three daughters.

Источник: http://www.howtocookeverything.com/episodes/1
.

Chef José Andrés celebrates one of Spain's most iconic dishes with his 14th annual Paella Festival from June 20 - July 3, featuring creations alongside guest chef Juanjo López Bedmar from Madrid. Guests can enjoy specialty paellas, tapas, wine pairings and more at all DC-area Jaleos. The festival kicks off with an all-inclusive party on Tuesday, June 21, at Jaleo Crystal City. For $30, citizens bank and trust of jackson can enjoy an assortment of paellas, tapas, sangria, wine, beer and specialty cocktails. A live band and flamenco dancers will also join the party to celebrate this annual DC favorite.

This year's paella festival menu is a special collaboration between José Andrés, Jaleo Executive Chef Ramón Martinez and special guest chef Juanjo López Bedmar. Recognized by Michelin, Chef Juanjo's restaurants are known worldwide for their award-winning Spanish cuisine. Menu highlights during the festival include:


• Fideo negro con pulpo - Black fideo pasta paella with octopus
• Arroz de verduras, algas y setas de temporada  - Rice paella with seasonal vegetables, seaweed and mushrooms
• Arroz meloso de carrillera Ibérica y setas - Rice paella with Ibérico pork cheeks and wild mushrooms
• Albondigas de ternera y tocino Ibérico con mini patatas - Ibérico pork and veal meatballs with baby potatoes
• Falsa Torrija - José's nod to Spain's take on French toast

WHEN & WHERE: 14th Annual Paella Festival: June 20 - July 3, 2016 at all DC-area Jaleos.

Kick-off party: Tuesday, June 21, 5:00 - 8:30 PM, at Jaleo Crystal City, 2250 Crystal Drive, Arlington, Virginia.

HOW: For tickets to the June 21 kick-off party, visit Nvite.co/paella14.

ABOUT: Under the direction of Chef José Andrés, Jaleo offers an award-winning assortment of tapas, the traditional small dishes of Spain, as well as savory paellas, superb sangrias and a fine selection of Spanish wines and sherries in a festive, casual atmosphere. Jaleo is located at 480 7th Street, NW in Washington, DC, (202) 628-7949; at 7271 Woodmont Avenue in Bethesda, Maryland, (301) 913-0003 and at 2250-A Crystal Drive in Arlington, Virginia, (703) 413-8181

For more information visit www.jaleo.comand follow on Facebook.com/jaleotapas, Twitter & Instagram @jaleotapasbar, @jaleobethesda or @jaleocc.
Источник: https://www.dcoutlook.com/2016/06/jose-andres-celebrates-14th-annual.html

José Andrés has been the king of Spanish cuisine in America for nearly the last 30 years, and Jaleo was his original concept in Washington, D.C. The restaurant is now nationwide (and soon to be worldwide; the Dubai location opens later this year) and the Chicago outpost opened earlier this month.

The menu is filled with Spanish classics like pan con tomate, patatas bravas, and paella, just to name a few, but these dishes have been perfected over many, many years by Andrés and his culinary team. Their man in Chicago is chef Justin DePhillips, who has worked for Andrés for years at different restaurants, most recently at the Disney Springs Jaleo in Orlando.

DePhillips joined the Chicago team when construction started in late 2019 — and then, for obvious reasons, everything was put on hold. After a long break, construction and development re-started, and the River North location was completed earlier this year. DePhillips used the time to re-examine many of the classic Jaleo recipes — the brand has a culinary “bible” filled with thousands of recipes accumulated over the decades — and worked with the team to strip them down to their base ingredients and build them back up, better than ever. “The food we are putting on plates in Chicago has the rough edges refined, and we’ve brought them back to what they are supposed to be,” explains DePhillips.

One example of this refinement is the paella, which is unlike any other I’ve seen in Chicago. At most Spanish restaurants, paella is a huge dish served for a large party, and has to be ordered an hour in advance so it has time to cook. But at Jaleo, it looks very different — rather than a pan stuffed to the brim with rice and toppings, this version is thin, dark, and incredibly flavorful. “A paella is supposed to be two grains of rice thick. Americans love seeing a dish that’s full of stuff,” laughs DePhillips. “So it’s interesting to present this massive pan with a thin layer of rice on it; it seems absurd to an American market.” The dish, he’s proud to say, now can be made from start to finish in 18 minutes but retains all the intense richness of flavor.

One refreshing aspect of Jaleo (especially for a Spanish food geek like me) is that it’s not trying to put a tortured spin on already-awesome classics. “One of the missions of Jaleo is to bring authentic Spanish food to the American guest,” explains DePhillips. “It’s not that we shy away from innovation, it’s that the authentic dishes of Spain are what they are, and we’re not trying to change them or Americanize them, but bring them over in their truest form.” Patatas bravas are just what they are supposed to be — the potatoes aren’t different shapes or covered in chorizo foam. They’re perfectly crisp double-fried potatoes served with a spicy sauce and a light aioli. Meanwhile, an heirloom tomato salad combines perfectly fresh tomatoes with Spanish tuna for a light but filling combination that would make the ideal lunch. Most of the ingredients are imported from Spain (even down to the super-crispy bread), but there’s the occasional Chicago touch. DePhillips modified one of the Jaleo classics, a market fish with stewed vegetables, to feature Lake Michigan northern pike. “It eats like a combination of a branzino and cod. It has the fattiness of cod, but the rich butteriness of branzino,” says DePhillips. “I knew it was a risk, because it’s not a Spanish fish, but it’s one of those little tips of the hat to where we’re opening, that still maintains the soul of the dish without compromising what it’s supposed to be.”

Probably my favorite dish on the menu (and this is coming from a writer who generally skips dessert) is the tarta de queso vasca, a goat’s milk cheesecake that serves two. Perfecting the recipe took DePhillips months. Making a small cheesecake that has a perfectly smooth interior and a burnt exterior is a challenge, but by using parchment paper and a special pan (and a lot of trial and error), he got it right. “It’s only five ingredients, but how you treat those five is everything,” he says. “And if that doesn’t speak perfectly to Spanish cooking, I don’t know what does.”

Источник: https://www.chicagomag.com/dining-drinking/jaleo-arrives-in-river-north-with-tapas-paella-and-goats-milk-cheesecake/

About We Love DC

You can in fact teach an old dog new tricks my friend. And very quickly at that. Jaleo, Jose Andres’ first ever restaurant in the District, has undergone a  makeover, and with its refreshed modern look comes a seriously delicious menu full of creative twists on Spanish classics. I went to Jaleo the day before it closed for renovations, and exactly a month following- the total time it took to revamp the place- I returned to a completely new experience. Hello Jaleo, Fully Loaded.

Jose Andres really had no idea that when he opened Jaleo in Chinatown as a mere 23 year old kid that he would be setting the foundation for an empire, one that would span across States and elevate tapas to the highest levels. With all of his success (such as making it to the shortlist of Time’s most influential people) Jose Andres continues to be an unofficial Ambassador of the District and of its culinary talent.  Right off the train from the James Beard Foundation Awards, Jose came straight to Jaleo and spoke with us extensively about the new restaurant, but furthermore, about our city, it’s food, and the people behind it. In his words, we need more “cheerleaders” – whether journalists, bloggers, or simply customers – that cheer on our chefs and those in the industry to build DC’s reputation as one of a food-town, and for its tasty offerings to no longer be an after-thought.

Continue reading →

Tags:jaleo, Jose Andres, Ramon Martinez

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‘Paella at Jaleo’
courtesy of ‘bonappetitfoodie’

We all know it’s been pretty hot out there, so tear yourself away from your kitchen and take advantage of Jaleo’s ninth annual paella festival.

Until the end of July, Jaleo’s paella festival has a variety of paellas made from recipes from Chef Rafael Vidal from Restaurante Levante in Benisanó, Spain. Vidal, for those of you who don’t know, is legendary in the world of paella and his family has served paella to the royal family in Spain for three generations. There’s no cutting corners with Vidal–he makes his paella over a wood fire in Spain and uses recipes that honor the traditions of Spanish cuisine.

A few of the paellas being featured include paella de verduras (vegetables), paella de Iberico de bellota (paella with Iberico pork belly and cauliflower), lobster paella, paella with octopus and garlic scapes and the traditional Valenciana paella with chicken and rabbit. Personally, I’d recommend the Valenciana and the “Fideo Negro con pulpo y ajetes” paella. The Valenciana is a classic, while the Fideo Negro paella might be right for those of you whose taste buds are a little merrimack county savings bank jobs adventurous. The Fideo Negro paella has pieces of meaty octopus and is a deep, rich black from the octopus ink, topped off with that refreshing bite from garlic scapes.

For more information and the paella menu, click here.

Tags:Chef José Andrés, jaleo, Jaleo Paella festival, Jose Andres, paella, Rafael Vidal

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‘Lobster Truck’
courtesy of ‘yostinator’
It’s funny how self-promotion can either come across as annoying and uneccessary or cute and endearing. Food trucks pretty much have to promote themselves to survive, and make sure customers know what they’re offering, when, and where.

In this case the popular Red Hook Lobster Pound was hoping to score another popularity title. After one month of food-truck matchups at Washingtonian, the championship round featured the lobster truck and Solar Crepes. Red Hook called out for help from one of DC’s (and Spain’s and Vegas’) most well-known chefs.
Continue reading →

Tags:jaleo, Jose Andres, Red Hook Lobster

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courtesy of ‘Jing a Ling’
Get your credit cards out. Starting today, a series of donations will be auctioned off on eBay by more than 20 DC businesses. The money raised will support disaster relief in Japan. 

Earlier this week, KAZ Sushi BistroChef Kaz Okochi, who was born and raised in Nagoya, Japan, reached out to the DC Chefs’ Club for help. The result? Chefs are auctioning heartland bank and trust company washington il brunch, dinners, tastings, classes, and more on eBay. The auctions will last for one to two weeks, and the winning bids will be donated to the American Red Cross.

Starting off the auction is KAZ, offering a tasting menu for two people as well as KAZ private brand sake or beer. The bidding federal reserve bank services routing number lookup at $50. To bid go here.

Restaurants participating include:

The Tabard Inn
Restaurant Nora
Perry’s
Equinox
Bourbon
Four Seasons
Masa14
KAZ Sushi Bistro
BLT
Peacock Cafe
Ris
Food & Wine Co.
Dino
DC Coast/TenPenh/Ceiba/Acadiana/PassionFish
Jaleo/Zaytinya/Oyamel/Cafe Atlantico
Marcels/Brasserie Beck/Mussel Bar
Hilton Garden Inn, Downtown

Tags:BLT, bourbon, Chef Kaz Okochi, Dino, Ebay, equinox, Four Seasons, jaleo, KAZ Sushi Bistro, Marcels, Masa14, Mussel Bar, Restaurant Nora, ris, The Tabard Inn, zaytinya

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‘shrimp n grits’
courtesy of ‘@heylovedc’
New (and even old-time) Tweeters can learn a thing or two from Chef Geoff Tracy.  With @chegeoffs, Tracy might not hold the record for the most tweets per day, but all the messages he sends out are either informative (specials of the day), enticing (pictures from the kitchen), or funny (as you will see below).

The famed chef from Chef Geoff’s and Lia’s writes on his Twitter profile “Don’t get pissy here.” Love it. Tracy has about 1,700 followers and is constantly telling them what’s on his mind and what’s coming up at his restaurants. His account is unique and personal.

Continue reading →

Tags:Chef Geoff's, geoff tracy, jaleo, Jose Andres, Lia's, MSNBC, Newt Gingrich, Norah O'Donnell, twitter, zaytinya

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‘paella’
courtesy of ‘looseid’

A couple of nights ago, I had the pleasure of attending the kickoff to the 8th Annual Paella Festival at Jaleo in Crystal City, and I must say I was very impressed to say the least.  Between June 7th and 20th, all locations will be celebrating the traditional Chef jose andres paella dish, so you have plenty of time to get a plate of your own!

Just to give you an idea of all the tastiness you can expect, let me run it down for you.  The featured dishes included Arroz con chef jose andres paella ibérica y verduras de Alicante (Iberico pork paella with green garlic and seasonal vegetables), Arroz caldoso con cigalas (soupy rice with Norway lobster), Fideos finos tostados con bogavante (vermicelli paella with lobster), Arroz con verduras y setas de temporada (paella of seasonal vegetables and mushrooms), and Caldero de pescados con arroz finito a banda (fish stew with rice).

I didn’t forget the drinks either!  This week the Mazafrano cocktail is being highlighted.  It’s made up of saffron infused vodka, thyme simple syrup, fresh green apple juice and saffron garnish.  Trust me, you definitely want to make your way down to Jaleo pronto!  For more information, you can visit the website.

Tags:jaleo, paella, paella festival

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‘Chilled Soup, Hot Summer’
courtesy of ‘LaTur’

It’s time for another item on the DC Omnivore 100 list of the top one hundred foods every good omnivore should try at least once in their lives.

With warm weather hitting the area, palates and appetites turn from stews and comfort food to lighter, refreshing dishes in an effort to cool off during the summer. Gazpacho, a cold liquid salad, originating from Andalusia, the southern most region of Spain, is a thirst-quenching option that should definitely be on everyone’s mind.

Typically, Gazpacho includes hard bread, tomato, cucumber, bell pepper, garlic, olive oil, vinegar of wine, onion and salt. However, there are many modern variations of gazpacho, often in different colors and omitting the tomatoes and bread in favor of avocados, cucumbers, parsley, watermelon, grapes, meat stock, seafood, and other ingredients.

A good gazpacho’s viscosity should be a tad short of a thick tomato sauce and the ingredients should be completely blended. And in my opinion, there’s nothing worse than getting a gazpacho that’s watery and filled with cubed peppers.  This should be a substantive, cold soup. Continue reading →

Tags:cold soup, dc omni 100, gazpacho, jaleo, rumberos, sol de espana

Photo courtesy of
‘two types of paella’
courtesy of ‘needlessspaces’

The Crystal City branch of Jaleo, José Andrés’ award-winning tapas restaurant, is hosting Paella Sundays from 4pm to closings.  Diners can experience a traditional Spanish Sunday Supper complete with gazpacho, salad, paella and flan for $18 per person (excluding of tax and tip).

Every Sunday, guests can enjoy unlimited servings of two daily paellas chef jose andres paella Paella de pollo y setas silvestres, a traditional paella of chicken and wild mushrooms as well as a Chef’s Selection Paella, a vegetarian paella white ranson funeral home union city tn seasonal produce.

This is a fantastic way to spend a Sundays  with family and friends, and your meal can be enjoyed inside and outside. Reservations are strongly recommended and can be made by calling (703) 413-8181.

Tags:Alexandria, aose andres, crystal city, jaleo, paella, sunday

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‘this is generally what my life looks like at 6:30 p.m. any given day’
courtesy of ‘needlessspaces’

People ask me all the time if they can have my job. NO! Mine. Well, you can have my day job, but you’d have to fight me to the death for my foodie blogging job. And it would be your death, not mine. Along the way, through press dinners, media previews, nights out with friends, and places I’m reviewing for our We Love Food feature, I run into some damn good dishes (for up-to-the minute reviews, follow me on Twitter). Forkful after forkful, I wind up eating some dishes that make me think back with ultimate fondness, and leave me longing for them. Last month I told you all about with them in a little piece I called Eat Like Me. It was so popular with you guys, and I enjoyed writing it so much, that I decided I’ll do it every month. Sort of like a what’s worth it of my food intake – a satoralist of food, if you will.

So. Chef jose andres paella. It was rainy, right? Ugh. But it was also chock full of food for me, my calendar was overwhelming. June is a busy month in the foodie world. New warm weather menus come hot off the presses, restaurants open their doors to hungry summer crowds, and my friends want to eat out more. It’s pretty glorious. So, click on through to see what made the cut.  Continue reading →

Tags:blue ridge, Commonwealth, domaso, jaleo, sonoma, Sticky Rice, vegetate, zaytinya, zentan

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‘two types of paella’
courtesy of ‘needlessspaces’

Monday night, I headed over to Jaleo in Crystal City for the kick-off of Jaleo’s annual Paella Festival. While Jose Andres and company were spotted at the Dupont Farmer’s Market last weekend cookin’ up a big old pot of the stuff, Monday marked the first day of the official festival. This year, Jose’s cooking buddy, Chef Quim Marques of El Suquet de L’Almirall, Barcelona, Spain, joins him to help Jose whip up tasty rice creations. So this year’s festival features paellas based on Marques’ recipes.

So how was it? There were some I loved, and some I wouldn’t can i pay my kohls bill online to try again. I’ll tell you what’s what. Continue reading →

Tags:jaleo, Jose Andres, paella, paella festival

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‘Heirlooms’
courtesy of ‘lorigoldberg’

I don’t know about you, but Fridays are fast becoming my “I need caffeine STAT” days. So, all the news fit to eat in the District, your-author-is-hopped-up-on-chai-tea edition. We’ve got Chef jose andres paella Ripert, new salad choices at Chop’t, the 9:30 cupcake, and paella! Continue reading →

Tags:9:30 Club, buzz bakery, chop't, foodie news roundup, jaleo, westend bistro

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Источник: http://www.welovedc.com/tag/jaleo/

Tucked away in a small private room adjacent to Jaleo’s bustling bar and paella grill, é by José Andrés offers a clever and creative tasting menu of Spanish avant-garde dishes. Accessed through a glass door emblazoned with the letter é, the room is dominated by a steel-topped bar with seating for nine. Set against a dramatic red glass wall and red velvet curtain, the space is a nod to the chef’s concept of cooking as performance. Tickets to é by José Andrés become available three months in advance. Open Wednesday through Saturday with two shows per night, at 5:30 PM and 8:30 PM. If your desired date is not available feel free to place your request on the waitlist.

BOOK YOUR EXPERIENCE


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THE COSMOPOLITAN OF LAS VEGAS
3708 Las Vegas Boulevard South
Las Vegas, NV 89109 [map it]
+1 702-698-7950
[email protected]

é Holiday Hours
Closed November 25, December 13 -19, and 25


Our Commitment

Our priority is to provide the very best experience to our guests. While we have always focused on upholding the highest standards when it comes to health and safety, we want to ensure you are aware of all the measures we now commit to:

  • Our team has been retrained and recertified on hygiene, sanitation and safety standards
  • Employee temperatures are checked and logged every day 
  • Masks are mandatory while at workplace and we send our staff home if they appear to have symptoms of being ill

In addition to modifying guidelines for our staff, we have also taken additional steps to ensure the safety of our guests:

  • All public areas are disinfected and sanitized before and after each service
  • Hand sanitizer is readily available throughout the dining area for both our guests and staff
  • Touchless menus are available

© 2020 José Andrés ThinkFoodGroup. All Rights Reserved.

Источник: https://www.ebyjoseandres.com/

Chef jose andres paella -

About We Love DC

You can in fact teach an old dog new tricks my friend. And very quickly at that. Jaleo, Jose Andres’ first ever restaurant in the District, has undergone a  makeover, and with its refreshed modern look comes a seriously delicious menu full of creative twists on Spanish classics. I went to Jaleo the day before it closed for renovations, and exactly a month following- the total time it took to revamp the place- I returned to a completely new experience. Hello Jaleo, Fully Loaded.

Jose Andres really had no idea that when he opened Jaleo in Chinatown as a mere 23 year old kid that he would be setting the foundation for an empire, one that would span across States and elevate tapas to the highest levels. With all of his success (such as making it to the shortlist of Time’s most influential people) Jose Andres continues to be an unofficial Ambassador of the District and of its culinary talent.  Right off the train from the James Beard Foundation Awards, Jose came straight to Jaleo and spoke with us extensively about the new restaurant, but furthermore, about our city, it’s food, and the people behind it. In his words, we need more “cheerleaders” – whether journalists, bloggers, or simply customers – that cheer on our chefs and those in the industry to build DC’s reputation as one of a food-town, and for its tasty offerings to no longer be an after-thought.

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Tags:jaleo, Jose Andres, Ramon Martinez

Photo courtesy of
‘Paella at Jaleo’
courtesy of ‘bonappetitfoodie’

We all know it’s been pretty hot out there, so tear yourself away from your kitchen and take advantage of Jaleo’s ninth annual paella festival.

Until the end of July, Jaleo’s paella festival has a variety of paellas made from recipes from Chef Rafael Vidal from Restaurante Levante in Benisanó, Spain. Vidal, for those of you who don’t know, is legendary in the world of paella and his family has served paella to the royal family in Spain for three generations. There’s no cutting corners with Vidal–he makes his paella over a wood fire in Spain and uses recipes that honor the traditions of Spanish cuisine.

A few of the paellas being featured include paella de verduras (vegetables), paella de Iberico de bellota (paella with Iberico pork belly and cauliflower), lobster paella, paella with octopus and garlic scapes and the traditional Valenciana paella with chicken and rabbit. Personally, I’d recommend the Valenciana and the “Fideo Negro con pulpo y ajetes” paella. The Valenciana is a classic, while the Fideo Negro paella might be right for those of you whose taste buds are a little more adventurous. The Fideo Negro paella has pieces of meaty octopus and is a deep, rich black from the octopus ink, topped off with that refreshing bite from garlic scapes.

For more information and the paella menu, click here.

Tags:Chef José Andrés, jaleo, Jaleo Paella festival, Jose Andres, paella, Rafael Vidal

Photo courtesy of
‘Lobster Truck’
courtesy of ‘yostinator’
It’s funny how self-promotion can either come across as annoying and uneccessary or cute and endearing. Food trucks pretty much have to promote themselves to survive, and make sure customers know what they’re offering, when, and where.

In this case the popular Red Hook Lobster Pound was hoping to score another popularity title. After one month of food-truck matchups at Washingtonian, the championship round featured the lobster truck and Solar Crepes. Red Hook called out for help from one of DC’s (and Spain’s and Vegas’) most well-known chefs.
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Tags:jaleo, Jose Andres, Red Hook Lobster

Photo courtesy of

courtesy of ‘Jing a Ling’
Get your credit cards out. Starting today, a series of donations will be auctioned off on eBay by more than 20 DC businesses. The money raised will support disaster relief in Japan. 

Earlier this week, KAZ Sushi BistroChef Kaz Okochi, who was born and raised in Nagoya, Japan, reached out to the DC Chefs’ Club for help. The result? Chefs are auctioning off brunch, dinners, tastings, classes, and more on eBay. The auctions will last for one to two weeks, and the winning bids will be donated to the American Red Cross.

Starting off the auction is KAZ, offering a tasting menu for two people as well as KAZ private brand sake or beer. The bidding starts at $50. To bid go here.

Restaurants participating include:

The Tabard Inn
Restaurant Nora
Perry’s
Equinox
Bourbon
Four Seasons
Masa14
KAZ Sushi Bistro
BLT
Peacock Cafe
Ris
Food & Wine Co.
Dino
DC Coast/TenPenh/Ceiba/Acadiana/PassionFish
Jaleo/Zaytinya/Oyamel/Cafe Atlantico
Marcels/Brasserie Beck/Mussel Bar
Hilton Garden Inn, Downtown

Tags:BLT, bourbon, Chef Kaz Okochi, Dino, Ebay, equinox, Four Seasons, jaleo, KAZ Sushi Bistro, Marcels, Masa14, Mussel Bar, Restaurant Nora, ris, The Tabard Inn, zaytinya

Photo courtesy of
‘shrimp n grits’
courtesy of ‘@heylovedc’
New (and even old-time) Tweeters can learn a thing or two from Chef Geoff Tracy.  With @chegeoffs, Tracy might not hold the record for the most tweets per day, but all the messages he sends out are either informative (specials of the day), enticing (pictures from the kitchen), or funny (as you will see below).

The famed chef from Chef Geoff’s and Lia’s writes on his Twitter profile “Don’t get pissy here.” Love it. Tracy has about 1,700 followers and is constantly telling them what’s on his mind and what’s coming up at his restaurants. His account is unique and personal.

Continue reading →

Tags:Chef Geoff's, geoff tracy, jaleo, Jose Andres, Lia's, MSNBC, Newt Gingrich, Norah O'Donnell, twitter, zaytinya

Photo courtesy of
‘paella’
courtesy of ‘looseid’

A couple of nights ago, I had the pleasure of attending the kickoff to the 8th Annual Paella Festival at Jaleo in Crystal City, and I must say I was very impressed to say the least.  Between June 7th and 20th, all locations will be celebrating the traditional Spanish dish, so you have plenty of time to get a plate of your own!

Just to give you an idea of all the tastiness you can expect, let me run it down for you.  The featured dishes included Arroz con pluma ibérica y verduras de Alicante (Iberico pork paella with green garlic and seasonal vegetables), Arroz caldoso con cigalas (soupy rice with Norway lobster), Fideos finos tostados con bogavante (vermicelli paella with lobster), Arroz con verduras y setas de temporada (paella of seasonal vegetables and mushrooms), and Caldero de pescados con arroz finito a banda (fish stew with rice).

I didn’t forget the drinks either!  This week the Mazafrano cocktail is being highlighted.  It’s made up of saffron infused vodka, thyme simple syrup, fresh green apple juice and saffron garnish.  Trust me, you definitely want to make your way down to Jaleo pronto!  For more information, you can visit the website.

Tags:jaleo, paella, paella festival

Photo courtesy of
‘Chilled Soup, Hot Summer’
courtesy of ‘LaTur’

It’s time for another item on the DC Omnivore 100 list of the top one hundred foods every good omnivore should try at least once in their lives.

With warm weather hitting the area, palates and appetites turn from stews and comfort food to lighter, refreshing dishes in an effort to cool off during the summer. Gazpacho, a cold liquid salad, originating from Andalusia, the southern most region of Spain, is a thirst-quenching option that should definitely be on everyone’s mind.

Typically, Gazpacho includes hard bread, tomato, cucumber, bell pepper, garlic, olive oil, vinegar of wine, onion and salt. However, there are many modern variations of gazpacho, often in different colors and omitting the tomatoes and bread in favor of avocados, cucumbers, parsley, watermelon, grapes, meat stock, seafood, and other ingredients.

A good gazpacho’s viscosity should be a tad short of a thick tomato sauce and the ingredients should be completely blended. And in my opinion, there’s nothing worse than getting a gazpacho that’s watery and filled with cubed peppers.  This should be a substantive, cold soup. Continue reading →

Tags:cold soup, dc omni 100, gazpacho, jaleo, rumberos, sol de espana

Photo courtesy of
‘two types of paella’
courtesy of ‘needlessspaces’

The Crystal City branch of Jaleo, José Andrés’ award-winning tapas restaurant, is hosting Paella Sundays from 4pm to closings.  Diners can experience a traditional Spanish Sunday Supper complete with gazpacho, salad, paella and flan for $18 per person (excluding of tax and tip).

Every Sunday, guests can enjoy unlimited servings of two daily paellas including Paella de pollo y setas silvestres, a traditional paella of chicken and wild mushrooms as well as a Chef’s Selection Paella, a vegetarian paella featuring seasonal produce.

This is a fantastic way to spend a Sundays  with family and friends, and your meal can be enjoyed inside and outside. Reservations are strongly recommended and can be made by calling (703) 413-8181.

Tags:Alexandria, aose andres, crystal city, jaleo, paella, sunday

Photo courtesy of
‘this is generally what my life looks like at 6:30 p.m. any given day’
courtesy of ‘needlessspaces’

People ask me all the time if they can have my job. NO! Mine. Well, you can have my day job, but you’d have to fight me to the death for my foodie blogging job. And it would be your death, not mine. Along the way, through press dinners, media previews, nights out with friends, and places I’m reviewing for our We Love Food feature, I run into some damn good dishes (for up-to-the minute reviews, follow me on Twitter). Forkful after forkful, I wind up eating some dishes that make me think back with ultimate fondness, and leave me longing for them. Last month I told you all about with them in a little piece I called Eat Like Me. It was so popular with you guys, and I enjoyed writing it so much, that I decided I’ll do it every month. Sort of like a what’s worth it of my food intake – a satoralist of food, if you will.

So. June. It was rainy, right? Ugh. But it was also chock full of food for me, my calendar was overwhelming. June is a busy month in the foodie world. New warm weather menus come hot off the presses, restaurants open their doors to hungry summer crowds, and my friends want to eat out more. It’s pretty glorious. So, click on through to see what made the cut.  Continue reading →

Tags:blue ridge, Commonwealth, domaso, jaleo, sonoma, Sticky Rice, vegetate, zaytinya, zentan

Photo courtesy of
‘two types of paella’
courtesy of ‘needlessspaces’

Monday night, I headed over to Jaleo in Crystal City for the kick-off of Jaleo’s annual Paella Festival. While Jose Andres and company were spotted at the Dupont Farmer’s Market last weekend cookin’ up a big old pot of the stuff, Monday marked the first day of the official festival. This year, Jose’s cooking buddy, Chef Quim Marques of El Suquet de L’Almirall, Barcelona, Spain, joins him to help Jose whip up tasty rice creations. So this year’s festival features paellas based on Marques’ recipes.

So how was it? There were some I loved, and some I wouldn’t care to try again. I’ll tell you what’s what. Continue reading →

Tags:jaleo, Jose Andres, paella, paella festival

Photo courtesy of
‘Heirlooms’
courtesy of ‘lorigoldberg’

I don’t know about you, but Fridays are fast becoming my “I need caffeine STAT” days. So, all the news fit to eat in the District, your-author-is-hopped-up-on-chai-tea edition. We’ve got Chef Ripert, new salad choices at Chop’t, the 9:30 cupcake, and paella! Continue reading →

Tags:9:30 Club, buzz bakery, chop't, foodie news roundup, jaleo, westend bistro

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Источник: http://www.welovedc.com/tag/jaleo/

Homemade Podcast Episode 63: José Andrés on Paella, Philanthropy, and Mastering Your Fire

Episode Transcript

This week on Homemade, host Sabrina Medora welcomes a chef and restauranteur known for generosity as much as his culinary talent. Founding the non-profit World Central Kitchen, José Andrésand his team of volunteers have provided hot meals to people following natural disasters. For this, he's been nominated for a Nobel Peace Prize; Time Magazine included him in its list of the 100 Most Influential People in both 2012 and 2018; and President Obama named him a Presidential Ambassador for Citizenship and Naturalization.

Listen to learn how Andrés cooks with his wife and children, how World Central Kitchen made remarkable strides during the pandemic, and how he lent a hand in creating a certain smartphone emoji. Listen to this episode of Homemade on Apple Podcasts, Spotify, PlayerFM, Amazon Music, and everywhere podcasts are available beginning Dec. 1.

About José Andrés

Born in Spain, José Andrés immigrated to the U.S. with his family at six years old. At 15, he returned to Spain to attend culinary school, and at 18, he served as a cook in the Spanish military. He remained in Spain to work at the Michelin-starred restaurant El Bulli before moving back to the U.S. to further his career in New York City and Washington D.C. Andrés went on to open restaurants in Washington D.C., Los Angeles, Las Vegas, Miami, and Puerto Rico. He founded the World Central Kitchen in response to the 2010 earthquake in Haiti.

In addition to his recognition by Time Magazine, his accolades include James Beard Awards for Outstanding Chef and Humanitarian of the Year, a Lifetime Achievement Award from the International Association of Culinary Professionals, and Bon Appetit's Chef of the Year. Andrés is the author of Tapas: A Taste of Spain in America, Made in Spain: Spanish Dishes for the American Kitchen, and Vegetables Unleashed: A Cookbook.

Источник: https://www.allrecipes.com/article/homemade-podcast-episode-63-jose-andres/

José Andrés has been the king of Spanish cuisine in America for nearly the last 30 years, and Jaleo was his original concept in Washington, D.C. The restaurant is now nationwide (and soon to be worldwide; the Dubai location opens later this year) and the Chicago outpost opened earlier this month.

The menu is filled with Spanish classics like pan con tomate, patatas bravas, and paella, just to name a few, but these dishes have been perfected over many, many years by Andrés and his culinary team. Their man in Chicago is chef Justin DePhillips, who has worked for Andrés for years at different restaurants, most recently at the Disney Springs Jaleo in Orlando.

DePhillips joined the Chicago team when construction started in late 2019 — and then, for obvious reasons, everything was put on hold. After a long break, construction and development re-started, and the River North location was completed earlier this year. DePhillips used the time to re-examine many of the classic Jaleo recipes — the brand has a culinary “bible” filled with thousands of recipes accumulated over the decades — and worked with the team to strip them down to their base ingredients and build them back up, better than ever. “The food we are putting on plates in Chicago has the rough edges refined, and we’ve brought them back to what they are supposed to be,” explains DePhillips.

One example of this refinement is the paella, which is unlike any other I’ve seen in Chicago. At most Spanish restaurants, paella is a huge dish served for a large party, and has to be ordered an hour in advance so it has time to cook. But at Jaleo, it looks very different — rather than a pan stuffed to the brim with rice and toppings, this version is thin, dark, and incredibly flavorful. “A paella is supposed to be two grains of rice thick. Americans love seeing a dish that’s full of stuff,” laughs DePhillips. “So it’s interesting to present this massive pan with a thin layer of rice on it; it seems absurd to an American market.” The dish, he’s proud to say, now can be made from start to finish in 18 minutes but retains all the intense richness of flavor.

One refreshing aspect of Jaleo (especially for a Spanish food geek like me) is that it’s not trying to put a tortured spin on already-awesome classics. “One of the missions of Jaleo is to bring authentic Spanish food to the American guest,” explains DePhillips. “It’s not that we shy away from innovation, it’s that the authentic dishes of Spain are what they are, and we’re not trying to change them or Americanize them, but bring them over in their truest form.” Patatas bravas are just what they are supposed to be — the potatoes aren’t different shapes or covered in chorizo foam. They’re perfectly crisp double-fried potatoes served with a spicy sauce and a light aioli. Meanwhile, an heirloom tomato salad combines perfectly fresh tomatoes with Spanish tuna for a light but filling combination that would make the ideal lunch. Most of the ingredients are imported from Spain (even down to the super-crispy bread), but there’s the occasional Chicago touch. DePhillips modified one of the Jaleo classics, a market fish with stewed vegetables, to feature Lake Michigan northern pike. “It eats like a combination of a branzino and cod. It has the fattiness of cod, but the rich butteriness of branzino,” says DePhillips. “I knew it was a risk, because it’s not a Spanish fish, but it’s one of those little tips of the hat to where we’re opening, that still maintains the soul of the dish without compromising what it’s supposed to be.”

Probably my favorite dish on the menu (and this is coming from a writer who generally skips dessert) is the tarta de queso vasca, a goat’s milk cheesecake that serves two. Perfecting the recipe took DePhillips months. Making a small cheesecake that has a perfectly smooth interior and a burnt exterior is a challenge, but by using parchment paper and a special pan (and a lot of trial and error), he got it right. “It’s only five ingredients, but how you treat those five is everything,” he says. “And if that doesn’t speak perfectly to Spanish cooking, I don’t know what does.”

Источник: https://www.chicagomag.com/dining-drinking/jaleo-arrives-in-river-north-with-tapas-paella-and-goats-milk-cheesecake/

Tucked away in a small private room adjacent to Jaleo’s bustling bar and paella grill, é by José Andrés offers a clever and creative tasting menu of Spanish avant-garde dishes. Accessed through a glass door emblazoned with the letter é, the room is dominated by a steel-topped bar with seating for nine. Set against a dramatic red glass wall and red velvet curtain, the space is a nod to the chef’s concept of cooking as performance. Tickets to é by José Andrés become available three months in advance. Open Wednesday through Saturday with two shows per night, at 5:30 PM and 8:30 PM. If your desired date is not available feel free to place your request on the waitlist.

BOOK YOUR EXPERIENCE


 éNEWSLETTER
Sign-up for our monthly ticket release email.


THE COSMOPOLITAN OF LAS VEGAS
3708 Las Vegas Boulevard South
Las Vegas, NV 89109 [map it]
+1 702-698-7950
[email protected]

é Holiday Hours
Closed November 25, December 13 -19, and 25


Our Commitment

Our priority is to provide the very best experience to our guests. While we have always focused on upholding the highest standards when it comes to health and safety, we want to ensure you are aware of all the measures we now commit to:

  • Our team has been retrained and recertified on hygiene, sanitation and safety standards
  • Employee temperatures are checked and logged every day 
  • Masks are mandatory while at workplace and we send our staff home if they appear to have symptoms of being ill

In addition to modifying guidelines for our staff, we have also taken additional steps to ensure the safety of our guests:

  • All public areas are disinfected and sanitized before and after each service
  • Hand sanitizer is readily available throughout the dining area for both our guests and staff
  • Touchless menus are available

© 2020 José Andrés ThinkFoodGroup. All Rights Reserved.

Источник: https://www.ebyjoseandres.com/

Rossejat, Catalonia’s Paella-Style Pasta

You can’t tell the story of the Catalan dish rossejat without a nod to Italy. The pre-Roman people of old Catalonia took home Italian ingredients after their invasion of the boot. One of these was pasta, and that’s how the short, vermicelli-like noodles called fideos came to be a Catalan food – and the basis for rossejat, a paella-style protein and starch mélange based on toasted fideos instead of short-grain rice.

Spanish Chef José Andrés, whose restaurants Jaleo and The Bazaar now span Miami and Washington, D.C., to Las Vegas and Los Angeles, is passionate about the dish as a way into Spanish food for Americans. Back in 1991, when Andrés first came to the United States, our restaurant-goers were not as comfortable with Spanish, much less Catalan, cooking as they are today. But they embraced rossejat, and Andrés says that because of that he “knew that Spanish food would only become more and more popular.” Andrés, who is also famous for modernist cuisine, has a cutting-edge nature, but he is also fascinated with this old recipe, with its deep notes of smoked paprika. “The pasta is cooked in seafood stock, but it eventually soaks it up like little sponges,” he says. The chef suggests keeping the dish in a warm oven for five minutes after cooking so that the pasta has a chance to rise and absorb the flavors, and he always mixes in a Catalan allioli, which is redolent of garlic, before eating. While this specific recipe calls for shrimp, rossejat is more commonly made with lobster and other seafood. So consider it more of a procedure or a template than a precise recipe – one that just happens to tell the story of an ancient battle in which noodles were the spoils.

Rossejat (Fideos with Shrimp)

(Serves 4–5 people)

Ingredients

  • 4 lbs shrimp
  • 3/4 cup plus 1 tbsp extra-virgin olive oil
  • 6 garlic cloves, coarsely chopped
  • 2 large carrots, coarsely chopped
  • 2 large sweet onions, chopped
  • One 35-oz can peeled whole tomatoes, drained and chopped
  • 1 1/2 tbsp sweet pimentón de la Vera (smoked Spanish paprika)
  • 1/2 cup brandy
  • 3 quarts water
  • 2 tbsp unsalted butter, melted
  • Salt and freshly ground pepper
  • 1 1/2 pounds fideos or angel hair pasta, broken into 3-inch lengths

Step One
Bring a large, heavy pot of water to a boil. Add the shrimp and cook for 5 minutes; the water does not need to return to a boil.

Step Two
Transfer the shrimp to 2 large-rimmed baking sheets. Drain the pot, and keep stock for later use. When the shrimp are cool enough to handle, remove shells and tails. Cover and refrigerate.

Step Three
Heat 1/4 cup plus 2 tbsp olive oil in the large pot. Add shrimp, and cook over high heat, stirring often, until they begin to brown, about 7 minutes.

Step Four
Add the garlic, carrots, and onions, and cook over high heat, stirring occasionally, until the onions are softened, about 8 minutes. Add the tomatoes and cook until any liquid has evaporated, about 5 minutes. Add the pimentón and cook, stirring, until fragrant, about 3 minutes. Add the brandy and cook until almost evaporated, about 3 minutes.

Step Five
Add the water and bring to a boil. Simmer over moderate heat for 30 minutes, skimming a few times. Strain the shrimp into a large saucepan. Bring the stock to a simmer; cover and keep hot.

Step Six
Preheat the oven to 400°F. Wash out the large pot and return it to the stove. Place shrimp on baking sheet.

Step Seven
In a small bowl, combine the melted butter with 1 tbsp olive oil; brush over the shrimp and season with salt and pepper. Cover with foil and bake for about 12 minutes, until just heated through.

Step Eight
Meanwhile, in the large pot, heat the remaining 1/4 cup plus 2 tbsp olive oil until shimmering. Add the fideos and cook over moderately high heat, stirring constantly, until browned, about 5 minutes.

Step Nine
Stir in half of the shrimp stock; cover and cook for 3 minutes. Add half of the remaining stock; cover and cook until almost absorbed, about 3 minutes. Add the remaining stock and cook, stirring, until the fideos are al dente, about 2 minutes longer. Season with salt and pepper.

Step Ten
Spoon the fideos into shallow bowls; top with the shrimp and serve.

Allioli (the Catalan variation of aioli)

(Yields about 1 cup)

Ingredients

  • 4 garlic cloves, peeled
  • Pinch sea salt
  • 1/2 tsp fresh lemon juice (from about 1/4 lemon)
  • 1 1/2 cups Spanish extra-virgin olive oil

Step One
Using a mortar and pestle, mash the garlic and salt together until you have a smooth paste. Turn the mortar while you mash, scraping down the garlic from the sides with the pestle.

Step Two
Add the lemon juice, then add the olive oil, drop by drop, as you continue to crush the paste with the pestle. Keep turning the pestle with a slow, continuous circular motion around the mortar as you drip the oil in slowly and steadily, making sure the paste absorbs the olive oil.

Step Three
Keep adding the oil until the sauce has the consistency of a very thick mayonnaise. If your allioli becomes too dense, add 1/2 tsp water to thin it out. This process takes time – around 20 minutes of slow, circular motions around the mortar – to create a dense, rich sauce.

Recipe courtesy of José Andrés, culinary director, SLS Hotel at Beverly Hills and South Beach.

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Источник: https://www.mensjournal.com/food-drink/rossejat-catalonias-paella-style-pasta-jose-andres/
...

Chef José Andrés celebrates one of Spain's most iconic dishes with his 14th annual Paella Festival from June 20 - July 3, featuring creations alongside guest chef Juanjo López Bedmar from Madrid. Guests can enjoy specialty paellas, tapas, wine pairings and more at all DC-area Jaleos. The festival kicks off with an all-inclusive party on Tuesday, June 21, at Jaleo Crystal City. For $30, guests can enjoy an assortment of paellas, tapas, sangria, wine, beer and specialty cocktails. A live band and flamenco dancers will also join the party to celebrate this annual DC favorite.

This year's paella festival menu is a special collaboration between José Andrés, Jaleo Executive Chef Ramón Martinez and special guest chef Juanjo López Bedmar. Recognized by Michelin, Chef Juanjo's restaurants are known worldwide for their award-winning Spanish cuisine. Menu highlights during the festival include:


• Fideo negro con pulpo - Black fideo pasta paella with octopus
• Arroz de verduras, algas y setas de temporada  - Rice paella with seasonal vegetables, seaweed and mushrooms
• Arroz meloso de carrillera Ibérica y setas - Rice paella with Ibérico pork cheeks and wild mushrooms
• Albondigas de ternera y tocino Ibérico con mini patatas - Ibérico pork and veal meatballs with baby potatoes
• Falsa Torrija - José's nod to Spain's take on French toast

WHEN & WHERE: 14th Annual Paella Festival: June 20 - July 3, 2016 at all DC-area Jaleos.

Kick-off party: Tuesday, June 21, 5:00 - 8:30 PM, at Jaleo Crystal City, 2250 Crystal Drive, Arlington, Virginia.

HOW: For tickets to the June 21 kick-off party, visit Nvite.co/paella14.

ABOUT: Under the direction of Chef José Andrés, Jaleo offers an award-winning assortment of tapas, the traditional small dishes of Spain, as well as savory paellas, superb sangrias and a fine selection of Spanish wines and sherries in a festive, casual atmosphere. Jaleo is located at 480 7th Street, NW in Washington, DC, (202) 628-7949; at 7271 Woodmont Avenue in Bethesda, Maryland, (301) 913-0003 and at 2250-A Crystal Drive in Arlington, Virginia, (703) 413-8181

For more information visit www.jaleo.comand follow on Facebook.com/jaleotapas, Twitter & Instagram @jaleotapasbar, @jaleobethesda or @jaleocc.
Источник: https://www.dcoutlook.com/2016/06/jose-andres-celebrates-14th-annual.html

This is the foundational building block for many Spanish recipes. Make a large batch and keep it the fridge or freezer whenever you want to add depth and complexity to a stew, a soup, or a sauté.

Makes 3 cups

INGREDIENTS

1 ½ cups extra-virgin olive oil (like Arbequina)
2 large Spanish onions, finely chopped (about 4 cups)
1 teaspoon sugar
1 teaspoon kosher salt
10 ripe plum tomatoes
1 teaspoon sweet pimentón
3 bay leaves

DIRECTIONS

Heat the extra virgin olive oil in a medium saucepan over medium-low heat. Add the onions, sugar, and salt and cook, stirring occasionally, until the onions are soft and golden brown, about 45 minutes. The goal is to caramelize the onions without getting them too dark; if they look like they’re starting to burn, add a splash of water to keep them.

While the onions are cooking, prepare the tomatoes. Slice them in half, then grate the cut sides of the tomatoes on the large holes of a flat or box grater into a bowl. Discard the skins.

When the onions are caramelized, stir the tomato puree, pimentón, and bay leaves into them and cook for another 20 minutes or so over medium heat. The sofrito is ready when the tomatoes are completely broken down and have turned to an almost rust color and the oil has separated. Remove from the heat and discard the bay leaves. The sofrito will keep in an airtight container in the refrigerator for 2 weeks, or freeze it in ice cube trays for easy portioning.

Источник: https://www.littlespain.com/news-item/sofrito/

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