José Andrés Loves This Ultra Luxurious Appetizer

Close your eyes and imagine the fanciest appetizer your mind can possibly conjure. Whether that involves expensive ingredients, ornate presentation, complicated cooking techniques, or a combination of all three.

What did you come up with? Perhaps foie gras or something involving truffles? My mind also immediately goes to the towering, flaky vol-au-vents of the ‘70s and ‘80s, with their hundreds of layers and rich fillings. Adding lobster or crab to one would make it even more luxurious.

At least, these are the answers I might have come up with before attending the cocktail party of my dreams just a few weeks ago. While visiting the set of Yes, Chef! — a new cooking competition show from acclaimed Spanish chef José Andrés and businesswoman and entertaining expert Martha Stewart that debuts later this month — I was fortunate enough to attend an intimate happy hour hosted by these two culinary icons.

The evening felt like a fever dream in the best way, and it was a delicious few hours I’ll never forget. I chatted with Andrés about his passion for culling invasive lionfish, sipped margaritas while sneaking glances at Martha Stewart, and enjoyed some snacks. 

More specifically, I ate gourmet bites crafted by Andrés’ culinary team, ranging from oysters adorned with an ajo blanco-inspired sauce to freshly shaved jamón Ibérico, sliced from an entire leg of ham that the chef had flown in for the occasion.

But out of everything I sampled at the small cocktail party, one bite left such a grand impression that I will never forget it: a crisp piece of nori (a dried sheet of seaweed) topped with a slice of melt-in-your-mouth jamón Ibérico, a delicate fried quail egg, a dollop of caviar, and, to finish it all off, gold leaf.

What does this unexpected combination taste like?

This assembly of ingredients may seem unusual, but when you break down the textures and flavor profiles, it makes perfect sense. Although Andrés presented the snack flat, it was easiest to fold and eat like a taco. The nori offers a crisp exterior, while the egg and caviar provide soft bursts in the middle. Both the seaweed and ham contribute salt and umami, and although the caviar is salty as well, it adds a delightful punch of brininess to create balance.

However, what truly enhances the decadence of the bite in your mouth is the richness of the quail egg yolk and the fat from the jamón. It’s a salty, rich bite, which is precisely why it’s just that: a bite. You wouldn’t want this in an entrée format, but as a handheld appetizer, it’s unforgettable.

How can you try it?

I have incredible news: you can try a rendition of this appetizer at many of José Andrés’ restaurants. Most locations of The Bazaar by José Andrés — including one in Washington D.C., two in New York City, three in Las Vegas, and Bazaar Meat in Chicago — have a menu item called “José’s Taco.” (This is, of course, not a taco; the name refers to how you eat it.)

However, not all of these restaurants include a quail egg in their recipes. Some of them limit the appetizer to just jamón Ibérico de Bellota, Ossetra caviar, and gold leaf. Either version will be delicious, but check the menu beforehand if you’re really hoping for a rich, runny yolk.

How can you make this at home?

A simpler version of this appetizer is surprisingly easy to recreate at home, and would undoubtedly wow anyone at your next cocktail party — even if you skip the gold leaf. Here’s everything you’ll need: 

• Packages of roasted seaweed snacks. (Look for ones without added flavors like wasabi or sesame.)
• A thinly sliced, cured ham. Some grocery stores will have jamón Ibérico or even jamón Ibérico de Bellota, but you could also use jamón serrano or prosciutto if you’re really in a pinch.
• Quail or chicken eggs. Quail eggs are available in some supermarkets, but they’re certainly not common. If you can find them, fry them like you would a chicken egg. If you can’t, don’t worry! Fry chicken eggs instead and remove most of the white with a knife or cookie cutter after cooking. (You can save the scraps for a high-protein breakfast sandwich or wrap.)

Other than frying the eggs and cutting the ham and nori into individual servings if needed, that’s really all the prep required to make these luxurious bites. People will be impressed without the caviar and gold leaf, but if you’re looking to splurge, we have a complete guide to caviar, and you can buy edible gold flakes on Amazon.