It's Fantasy Travel Week on Food Republic, so we're running recipes from the restaurants at the world's most elite and elegant hotels. Up next, a Catalan shrimp dish by José Andrés served at the SLS Hotel at Beverly Hills and SLS South Beach.

"The Rossejat is a very traditional Catalan dish, but at the same time it has a fascinating connection with Italy," says José Andrés. "When I first started working in America, I was so happy to see that Americans really embraced the Rossejat. They loved it and I knew that Spanish food would only become more and more popular."

Andrés suggests keeping the dish in a warm oven for five minutes after cooking so that the pasta has a chance to rise and absorb the flavors, and he always mixes in a custom-made Catalan "aioli" redolent of garlic before eating.