Spain My Way: Eat, Drink, and Cook Like a Spaniard by José Andrés
SPAIN MY WAY by José Andrés is chock full of recipes that can easily be made without gluten and the top nine food allergens.
Admittedly, I don’t know much about Spanish cuisine. However, this cookbook has me drooling over recipes I can’t even pronounce the name of. Good thing the ingredients are easily recognizable!
I’ll definitely be reaching for this cookbook as the weather gets cooler and I get more ambitious in the kitchen. It has a lot to offer (from tapas to mains to dessert and a cocktail) and 20 of the recipes below can easily be made vegan too.
Recipes with an asterisk * can also be made vegan.
SOFRITO pg 20*
SALMORRETA pg 23*
SALSA DE TOMATE pg 26*
ESCABECHE pg 30*
VINEGRETE DE JEREZ pg 35*
VINAGRETA CON MIEL pg 35
VINEGRETA CON AJO Y PEREJIL pg 35*
MOJO ROJO pg 37*
MOJO VERDE pg 37*
ALLIOLI TRADICIONAL pg 38*
CALDO DE POLLO pg 44
CALDO GALLEGO pg 67
ESCALIVADA pg 118*
PISTO pg 121*
JUDÍAS VERDES CON PATATAS Y BUTIFARRA pg 123
SETAS AL AJILLO pg 124*
ZANAHORIAS CON COMINO pg 132*
TRINXAT pg 134
PIMIENTOS DEL PIQUILLO CONFITADOS pg 137*
PINCHOS MORUNOS pg 163
PAPAS ARRUGADAS pg 172*
PAPAS ALIÑADAS pg 173*
PATATAS BRAVAS pg 177*
PAELLA VALENCIANA pg 197
TXULETON A LA BRASA pg 252
RABO DE TORO pg 261
POLLO AL AJILLO pg 274
PERDICES EN ESCABECHE pg 281
LENTEJAS CON CHORIZO pg 288
GARBANZOS CON ACELGAS pg 302*
PERAS AL VINO pg 330*
REBUJITO pg 370*
Full recipes are found in the cookbook (they’re not mine to share), but you can borrow a copy from your local library or purchase your own copy here.
KEEP IN MIND:
These specific recipes have been audited. Your version of the same recipe may not follow Without Options guidelines.
I’ve only audited the main recipes. Author notes, variations, and serving suggestions may contain gluten & the top allergens.
It’s your personal responsibility to source safe ingredients and double check the safety of products I recommend, as manufacturer’s can change their formulas at any time without warning.
Not all products will be safe. For example: If a recipe calls for sherry vinegar (which is generally safe), you still need to read labels to make sure the specific product you use is made without gluten and the top nine food allergens.
Always use safe handling practices when preparing gluten and allergen-free recipes:
Wash hands with soap and water (sanitizer does not remove allergens).
Wipe down all surfaces and use clean equipment.
Avoid cross contact of ingredients that aren’t safe and be mindful that allergens can become airborne in flour or powdered form.
Don’t share equipment among recipes. For example: use a dedicated spoon for regular pasta and another for gluten-free pasta — don’t use one spoon to stir both pots.
Clean your grill, use a clean grill pan, or tin foil barrier when preparing a Without Options recipe.
Save the packaging (or snap a photo of the ingredient list) of any processed items you use in a Without Options recipe. You can then share that information with your food sensitive guests if necessary.
Spirits and liquor are exempt from labeling laws and may contain allergens. For this reason, always consult guests before serving them alcohol (whether used in a recipe or served on it’s own).
Regarding processed ingredients: Always inspect the label of each product, every time, as manufacturer’s recipes and formulas can change (often without warning) and can vary between product size.
