• crjoburke on December 26, 2009

  This book comes out often when entertaining.

Notes about Recipes in this book

• Catalan tomato and onion sauce (Sofrito)

  • mharriman on January 06, 2020

    This sauce holds up very well in the freezer. I made it for a lobster dish In same cookbook awhile back and put the remaining half in the freezer. I decided to make a chicken stew with it today after discovering an online Skinnytaste recipe: Soffrito chicken stew. I used Jose’s sauce and the rest of the Skinnytaste soffrito stew recipe, substituting chicken tenders for the called for chicken drumsticks. Turned out delicious, and it took less than 30 minutes from stove to bowls. Served over rice as suggested by Skinnytaste.

• Tichi's gazpacho (Gazpacho al estilo de Tichi)

  • milgwimper on August 06, 2015

    I did not use all of the oil specified, only about 1/2 and no water as I had a vitamix. The recipe is easy to put together, and so deliciously smooth and velvety. I would make this again.

• Tomato and watermelon skewers "Ferran Adrià" (Pinchitos de tomate con sandia "Ferran Andrià")

  • mirage on September 03, 2010

    Beautiful.

• Potatoes Rioja-style with chorizo (Patatas a la Riojana)

  • SilverSage on March 21, 2016

    My guests loved these. But I found the instruction to 're water to cover' was way took much water. By the time it reduced to a thick sauce, the potatoes were overcooked. Next time I'll cutback on the water.

• Moorish-style chickpea and spinach stew (Garbanzos con espinacas)

  • twoyolks on April 30, 2020

    The flavors were pretty good but the stew missed some umami and richness.

• Traditional garlic shrimp (Gambas al ajillo)

  • SilverSage on March 21, 2016

    Two minutes per side was too long to cook this size shrimp, especially since you cook another minute after adding the brandy. I did a minute per side, then another with the brandy. They came out just right. The flavor was excellent.

  • lorloff on September 25, 2016

    Our go to recipie for Gambas al ajillo used smoked chiles de Oaxaca and used amontillado sherry instead of brandy. I too cook the shrimp 1 minute on side one then add the sherry and finish the shrimp.

• Chicken and mushroom paella (Paella de pollo y setas)

  • Sally on May 23, 2012

    Great dish. We made this with skin-on, boneless chicken thighs and chanterelles. Rich, satisfying and very delicious.

• Chicken with lobster (mar y montaña de pollo con bogavante)

  • mharriman on July 10, 2019

    Wonderful results for my first time use of this cookbook. The sauce for the lobster and chicken is nothing short of heavenly! This recipe takes a lot of time (80 minutes for me, not counting long cooking Sofrito made earlier), so when I plan it again, it will likely be for the weekend. I made a couple changes: I used thawed from frozen lobster meat and incorporated the juices from that for what was called for in the sauce. I also used Shiitake mushrooms instead of cremini since that’s what I had on hand. My husband and I commented that this tapas was better than some of the things we’ve eaten at Jose’s Jallelo restaurant!

• Roasted pork tenderloin with apples (Solomillo asado con manzanas)

  • SilverSage on March 21, 2016

    This is the most tender pork tenderloin I've ever eaten. It was fork tender. He calls for a 1/2 pound tenderloin, but the ones in my store are all 1-1 1/2 pounds, so it cooked in the oven more than twice as long as called for. Curiously, he instructed to cut off the ends of the tenderloin and 'discard'. This may be how he got it to 1/2 pound, but I cooked the thing whole. The flavors were outstanding. The only down side is that the meat didn't brown. I may try to brown it first next time because I missed the crust.

• Rack of lamb with honey allioli (Costillas de cordero con allioli de miel)

  • mirage on May 30, 2016

    The allioli was fabulous on grilled lamb!