The first major Spanish cookbook in two decades, from Jose Andres, recently named America's Chef of the Year byBon Appetit. Tapas are Spain's gift to the world of great cooking: a fresh and fun way to eat with friends and familyand easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors.Tapasby Jose Andres is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Recently namedBon Appetit's Chef of the Year, Jose is a new star in American cooking, as well as the nation's leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he's also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country's kitchens. His simple and delicious recipes include: Fish such as American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs Chicken including Catalan-Style Chicken Stew; Chicken Sauteed with Garlic; and Chicken with Lobster Pork such as Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams All these recipes are full of tremendous flavor and creativity, as well as in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip cafes, and sun-drenched coasts of Spainand back again to dinner at home. This is a breakthrough cookbook from an extraordinary chef.

José Andrés, protégé of Ferrán Adriá of El Bulli in Spain, is the chef-owner of seven restaurants in the Washington, D.C., area: Jaleo; Jaleo Bethesda; Jaleo Crystal City; Cafe Atlantico; minibar; Oyamel; and Zaytinya, which was named one of the best new restaurants in the world by Condé Nast Traveler. He was named Best Chef in the Mid-Atlantic region in 2003 by the James Beard Foundation, and has been profiled in Gourmet, Saveur, Bon Appétit, Food & Wine, Wine Spectator, the Washington Post, the New York Times, USA Today, and other publications. José travels widely as a guest chef, teacher, and fundraiser at charity events, and is the host of a television cooking show that airs in Spain. He grew up in the Asturias region of Spain, and now lives in Washington, D.C., with his wife, Tichi, and their three daughters. This is his first book.

Richard Wolffe is Senior White House Correspondent for Newsweek magazine. In his spare time, he eats José's food and cowrites his food magazine stories. He lives close to José in Washington, D.C., with his wife, Paula, and their three children. His first book was The Victim's Fortune (HarperCollins, 2002); this is his first cookbook.

This tapa is based on a fairly modern Basque-country dish, which has become very much a part of the mainstream. Basque people love their crabs, and txangurro has grown into something of a national dish in the region. For me, the most frustrating part of preparing this dish is that I rarely finish making it. Why? Because I love to eat the meat as I’m cleaning the crabs.

For the crabs:

• 2 tablespoons sea salt
• 8 fresh blue crabs (see tips), preferably female (about 2 1/2 [2.5] pounds total, to yield 1/3 [one-third] pound of meat)

For the filling:

• 6 ripe tomatoes
• 2 tablespoons Spanish extra-virgin olive oil
• 1 garlic clove, peeled and finely chopped
• 1/2 [.5] Spanish onion, peeled and finely chopped
• 1/2 [.5] leek, white part only, well washed and finely chopped
• 1 guindilla chili pepper (or your favorite dried chili pepper)
• 2 tablespoons Spanish brandy
• 1/4 [one-fourth] cup Txacoli (a Basque white wine) or other fresh, young white wine
• 6 fresh tarragon leaves
• Salt to taste

Cook the crabs: Bring 3 quarts of water to a boil in a large pot and add the sea salt. When the water is boiling, drop in the crabs and cook for 8 minutes. Drain, and allow the crabs to cool. Then remove the claws and legs, taking care to keep the upper shell intact. Working over a bowl to collect the juices, remove the meat from the claws, legs, and body. Reserve the juices and the crabmeat. Carefully clean and set aside 4 of the empty shells.

Prepare the filling: Cut each tomato in half lengthwise. Place a grater over a bowl and grate the open side of the tomatoes into the bowl. Discard the skin. Strain the grated flesh through a sieve to produce 2 cups of tomato puree. Set it aside.

Heat the olive oil in a medium pan over a medium flame. When the oil is hot, add the garlic and cook until it begins to brown a little, about 30 seconds. Add the onions and cook for 2 minutes. Add the leeks and the guindilla, reduce the heat to low, and cook until the onions are soft and translucent, about 15 minutes.
Add the brandy and the wine, and cook until reduced by half, about 1 minute. Add the tomato puree and cook until it thickens and begins to darken in color, about 5 minutes.

Remove the pan from the heat and add the crabmeat. Add the crab juices and the tarragon. Stir to combine, and add salt to taste.

To serve, place an empty crab shell on each plate. Fill the shells with the crabmeat mixture. Serve with a teaspoon on the side.

José's tips

If your time is limited you can buy crabs already cleaned and boiled. Just make sure that they have not been seasoned and are very fresh. If you can’t find Maryland blue crabs, you can always substitute Dungeness crabs from the West Coast.


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Excerpted from Tapas: A Taste of Spain in America by Jose Andres, Richard Wolffe
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.