My Last Supper

Chefs International

José Andrés
For his last meal, Andrés would recreate a barbecue he once had in an old mill in Tazones, a village in Asturias (northern Spain). It consists of warm tortillas and potato omelets, piles of percebes (gooseneck barnacles), ll├ímpares (snail-like mollusks), and centollos (gigantic spider crabs).

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