José Andrés

This salad is a mix of fresh and caramelized cherry tomatoes and cubes of smoky San Simón cheese.

Traditionally, the broth, meats, and vegetables are all served separately, but feel free to serve everything in the same bowl. The beans need to soak overnight, so start this recipe one day ahead.

Serve the peppers, salad, and empanada together, tapas style, then follow with the stew and the pancakes. Or, if you prefer, serve the peppers as an appetizer and the salad as a first course. Follow with the stew, the empanada, and the pancakes. Keep in mind that the heat of the peppers varies widely—some are mild, others are hot. The heat is tamed by Tetilla cheese, a creamy cow's-milk cheese from Galicia, and a garlicky mayonnaise that's inspired by Spanish allioli.