Unveiling the Best-kept Secrets of Spanish Cuisine: Everything You Need to Know according to José Andrés

Editors note: The Discovery+ six-part series "José Andrés and Family in Spain" airs on CNN at 9 p.m. ET/PT Sundays starting September 24.

Many Americans think they know what paella is.

The rich, reddish-brown rice. Its perfectly crispy edges. Mussels or shrimp delicately arranged in the skillet. Peas interspersed, and occasionally even chorizo.

However, Chef José Andrés is here to clarify: That representation doesn't truly capture the essence of authentic paella.

Andrés asserts this in his captivating docuseries titled "José Andrés & Family in Spain," available for streaming on Discovery+ and currently airing on CNN. (Both Discovery+ and CNN belong to Warner Bros. Discovery). Throughout six delectable episodes, Andrés, the renowned Spanish chef and owner of acclaimed establishments such as Minibar and The Bazaar, introduces his daughters to various regions of Spain, aiming to showcase the unique culinary traditions of each area.

Just like how Naples in Italy is famous for its Neapolitan pizza or Nice in France is known for ratatouille, Spain also has its own regional cuisines. Each episode of the show focuses on a different region, where Andrés' daughters not only enjoy and learn about Spanish food but also provide a visual feast for the audience.

While the show primarily revolves around food, it also serves as a captivating invitation to explore the various parts of Spain that the Andrés family visits. This was a deliberate choice on Andrés' part, as he began conceptualizing the show during the early days of the Covid-19 pandemic when traveling was not possible for many. Now, that has changed.

According to Andrés in an interview with CNN's Jim Acosta, the purpose of the show was to encourage people to wake up and start traveling again. He believed that traveling allows us to become better by gaining a deeper understanding of each other and learning about different cultures. In the series, Andrés clarifies that authentic paella from Valencia does not include seafood, chorizo, or peas. Instead, it consists of ten essential ingredients that he compares to the Ten Commandments: olive oil, rabbit, chicken, green beans, white beans, tomato, rice, salt, saffron, and water.

A rice dish made in a paella pan with pork bellynotably not true Valencian paella, according to José Andrés.

Warner Bros. Discovery

"Everything else," he says, "will be arroz." Just rice.

Here are five additional insights Andrés imparts about the diverse Spanish regional cuisine, accompanied by his recipe for an authentic paella. Rest assured, you will crave a hearty meal after reading this.

Tapas, contrary to popular belief, do not solely refer to small plates.

Tapas, those delightful small plates and tasty appetizers, have become a beloved aspect of restaurant culture worldwide, extending beyond Spain and Spanish cuisine (think: Asian tapas). According to Andrés, tapas go beyond being just a single dish, as they provide the perfect opportunity for people to indulge in a variety of flavors and explore different culinary experiences. In his conversation with Acosta, Andrés emphasizes that tapas are more than just food; they represent a way of life and a means to savor time with loved ones.

However, the term "tapas" does not actually refer to small dishes, nor does it have any connection to food. In fact, "tapas" is derived from the Spanish word "tapar," which means "to cover." This is because individuals used to place pieces of bread or small open-face sandwiches on their drinks to shield them from bugs or dust. The food itself served as a literal cover.

In present times, it is uncommon to witness customers placing their food on top of their beverages. However, you may encounter Andrés at the bar, ordering a variety of tapas, just as he does on the show.

Catalonia boasts its own rendition of surf and turf, known as "mar y montaña" or "sea and mountain." Unlike the American steakhouse classic, this version hails from the northeastern region of Spain, specifically Barcelona.

A popular dish with roots in the local fishing and farming community, Andrés, who was raised in the area, reveals. In this dish, chicken and Mediterranean lobster are often cooked together, infused with flavors of onions, garlic, tomatoes, and a hint of an unusual spice.

Intrigued? Watch Andrés prepare it on the show and perhaps try it out yourself in the comfort of your own home.

Artichokes, commonly used in various Spanish dishes, do not originate from Spain. The enduring influence of the Moors, who resided in the southern region of Andalusia for nearly 500 years, can be observed in the region's architecture, art, and culinary traditions.

They brought with them a notable item - artichokes, known as alcachofas in Spanish, Andrés explains to his daughters. He mentions that words beginning with "al" often have an Arabic origin.

While war and invasion are undoubtedly negative, Andrés emphasized to CNN's Acosta that the cultural exchange during that time was significant and valuable.

The Arab and Muslim influence played a significant role in Andalusia," he expressed. "Even today, numerous dishes and ingredients continue to carry these enduring traditions."

Artichokes serve as a prime illustration of this cuisine, and Andrés accents the flavors of alcachofas confitadas con jamón ibérico, a delightful combination of artichokes, ham, and egg yolk.

These renowned lemon cookies can be traced back to the royal roots and exemplify the culinary culture of Madrid. As Andrés guides us through the Spanish capital, one thing becomes evident - Madrid stands apart from the rest of the country.

Andrés explains the reason behind it. Madrid's cuisine embodies the socio-economic divide of the city, being the residence of the Spanish royal family. On one end, there are sumptuous and opulent delicacies such as tender roast baby lamb, which Andrés meticulously appreciates at Posada de la Villa. On the other end, there exist more modest dishes like tostas and patatas bravas - quick, affordable, and satisfying meals that historically commoners consumed.

Dessert from El Riojano Pastry Shop ready to go into the oven in Madrid, as seen in "José Andrés & Family in Spain."

Warner Bros. Discovery

The pastas del consejo, also known as "council cookies," are a tangible representation of this history. These small lemon cookies, which are still prepared each week for palace and state gatherings, have their roots in the reign of King Alfonso XIII. Ascending to the throne as an infant following his father's untimely demise, the young king's mother sought a delightful indulgence to keep him occupied during lengthy meetings. Thus, the pastas del consejo came into existence – cookies fit for a king.

In the region of Asturias, apple cider holds greater significance than wine.

Although Andrés relocated to Catalonia early in life, he was originally born in Asturias, a region situated in the northwest part of Spain. The region predominantly consists of lush green farmland, which greatly influences its cuisine. As Andrés explains, Asturias is renowned for its multitude of small-scale organic farms, whose crops serve as the foundation of traditional Asturian cooking.

Asturias, a region in Spain, has a strong preference for hard apple cider, producing 10 million gallons annually. Despite Spain's international wine fame, the locals consider cider consumption in Asturias to be akin to a religious practice. Andrés, featured on the show, compares the daily consumption of cider in Asturias to the way the French drink wine.

The cider lacks carbonation, prompting servers to pour the beverage from as high as their arms can reach, while keeping the glass positioned below their hips. This technique results in a frothy foam on top of the drink, and also showcases an impressive show of talent.

Despite its relatively low alcohol content of approximately 5% ABV, the Andrés family can confirm that it can still have a noticeable intoxicating effect.

"There are many, many rice dishes that people will call paella, but there is only one true paella Valenciana," Andrés said.

Liz Clayman

Paella Valenciana

Chef José Andrés' Recipe for Authentic Valencia Paella

Traditional paella from Valencia typically includes garrafón, which are large, flat white lima beans. However, if you cannot find garrafón beans, fresh favas or butter beans can be used as alternatives. To source garrafón beans and the specific short-grain rice known as bomba, consider searching online specialty stores.

If desired, after adding the beans, season to taste with sweet Spanish paprika for a subtly warm, smoky flavor.

Makes 4-6 servings

Ingredients

2 tablespoons | about 30 milliliters extra-virgin olive oil, preferably Spanish

2 chicken skin-on, bone-in thighs, cut into 2-inch (5-centimeter) pieces

2 rabbit legs

Kosher salt

1 cup | 150 grams Romano or flat green beans, cut into 1-inch (2 ½-centimeter) pieces

¾ cup | 134 grams garrafón beans, peeled fresh fava beans or butter beans

1 14-ounce | 400 grams can crushed tomatoes

1 pinch saffron

4 cups | 946 milliliters low-sodium chicken stock or water

2 sprigs fresh rosemary

1 cup | 200 grams bomba rice or other short-grain rice

Equipment

13- or 15-inch paella pan

Heat the olive oil in the paella pan over medium-high heat until it is hot but not smoking. Place the chicken and rabbit pieces into the pan and cook them on all sides until they are well-browned, approximately 8 minutes. Season with salt and then move the meat to the outer edges of the pan, forming a circle in the center.

2. Place the Romano and garrafón beans in the middle of the pan and sprinkle with salt. Sauté the beans until they acquire a light golden hue, around 5 minutes. Afterwards, move the beans to the outer edges of the paella pan alongside the meat pieces.

3. Into the center of the pan, pour the crushed tomatoes and allow them to cook, occasionally stirring, until they decrease in volume by half and take on a deep red shade, approximately 5 minutes.

4. Add the meat and legumes to the tomatoes and cook further until the sauce caramelizes, approximately 3 minutes.

5. Break up the saffron and sprinkle it into the pan. Pour in the stock, season with salt, and introduce the rosemary. Turn up the heat to high and bring the liquid to a boil. Allow it to boil for 2 to 3 minutes.

6. Take out the rosemary and incorporate the rice, ensuring that it is evenly spread and mixed with the meat and vegetables. Cook over high heat, stirring frequently with a wooden spoon, for 8 minutes. The rice should be floating in the pan as the stock boils.

7. Lower the heat to medium-low and give the rice a final stir to ensure that the meats and vegetables are evenly dispersed in the pan. Cook for 10 minutes without stirring as the liquid reduces. The rice should have a slightly firm center, cooked al dente. By the 8-minute mark, there should be very little liquid remaining. Increase the heat to high for the final 2 minutes to achieve a crunchy soccarat, which is the caramelized crust at the bottom of the pan. Once the rice is cooked, remove the pan from the heat and let it rest for 5 minutes before serving.

This recipe is courtesy of Chef José Andrés.