Escalivada
This is Spain’s answer to ratatouille, a platter of smoky, jewel-like vegetables in a simple olive oil and sherry vinaigrette. Serve on bread, with cheese, or with meat or fish.
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Lentil and Chorizo Soup (Lentejas con Chorizo)
A small restaurant on the road from Madrid to Jaén serves incredible lentil and chorizo soup. It might be my “favorite bite” of this trip.
Garlic Shrimp (Gambas al Ajillo)
We’ve included two tricks to make this the best gambas al ajillo you’ve ever eaten. First, we infuse extra virgin olive oil with slices of garlic, which are later used as a crunchy garnish. Second, we marinate the shrimp with a secret ingredient—baking soda—to make the cooked shrimp extra “poppy.”
Beef Tenderloin Tips in Garlic Sauce
This is a house specialty of an Andalucían restaurant the late Spanish food authority Penelope Casas used to visit with her husband. It can be served as part of a tapas spread, or when accompanied by side dishes, as a main course. We especially like it with sautéed mushrooms and onions.