July 11th, 2010 is the highly anticipated World Cup final between traditional European soccer powerhouses Spain and the Netherlands.  Neither team has ever won the World Cup championship outright so history will certainly be made on the pitch on Sunday. This mega contest gives Foodcreate the opportunity to highlight the amazingly diverse cuisine of Spain and the work of a celebrated chef named Jose Andres.

José Andrés grew up in the Asturias region of northern Spain and was a protégé of Ferran Adria of the renowned El Bulli restaurant near Barcelona. Chef Andres currently operates Jaleo, Zaytinya, Oyamel, Café Atlantico and the critically-acclaimed minibar by josé andrés in the Washington, D.C. area. José Andrés is primarily with single-handedly bringing Spanish cuisine and tapas-style dishes to the forefront of American palates. I have been reading his outstanding book on tapas cooking called Tapas: A Taste of Spain in America. This book celebrates the Spanish style of tapas cooking and spotlights how tapas are Spain's gift to the world of great cooking: a fresh and fun way to eat with friends and family—and easy to make at home.

Tapas are a way of eating and living. In Spanish, tapa means lid or cover. Tapas cuisine originated in Andalusia, southern Spain. This way of life eventually spread throughout Spain and then the world at large. According to culinary legend, these tapas were used to cover wine glasses to keep the aroma in and keep the flies and insects out. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. As you prepare for the big game on Sunday, I recommend a simple yet alluring shrimp recipe that will be the star attraction of your World Cup table. This garlic shrimp recipe is the ultimate tapa. No other recipe is simpler, faster, or more rewarding. Be sure to have a loaf of good bread to soak up the delicious sauce.    

Gambas al Ajillo 

1/4 cup Spanish extra-virgin olive oil

6 garlic cloves

20 large shrimp (about 1 pound), peeled and deveined

1 guindilla chili pepper (or your favorite dried chili pepper)

1 teaspoon brandy

1 teaspoon chopped parsley

Salt to taste

1. heat the olive oil in a medium sauté pan over a medium-high heat flame.

2. Add the garlic and sauté until browned, about 2 minutes.

3. Add the shrimp and the chili pepper. Cook for 2 minutes.

4. Turn the shrimp over and sauté for another minute.

5. Pour in the brandy and cook for another minute.

6. Sprinkle with the parsley, add salt to taste, and serve.

Makes 4 servings.

Recipe courtesy of:

Andres, Jose, Tapas: A Taste of Spain in America. New York: Clarkson/Potter Publishers, 2005.

Spanish 2010 World Cup team photo courtesy of zimbio.com.    

Photo of Chef Jose Andres courtesy of api.ning.com.

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