Garlic Shrimp
- Heat ⅓ cup olive oil in a large skillet
over medium-high heat. Add 3 dried
chiles de arbol and 1¼ pounds large shrimp
(peeled and deveined); season with salt.
Cook until the shrimp are pink, about
2 minutes per side. Add 6 minced garlic
cloves; cook 30 seconds. - Carefully add 2 tablespoons dry sherry
and 1 tablespoon lemon juice and cook
30 seconds; season with salt. - Top with chopped parsley. Serve with
lemon wedges.
Pan con Tomate
with Serrano Ham- Puree 2 tomatoes in a blender with
⅓ cup olive oil, 1 small grated garlic clove,
2 teaspoons sherry vinegar and ¾ teaspoon
kosher salt. - Cut 1 baguette in half lengthwise and
crosswise to make 4 pieces; broil until
toasted. - Spread the tomato mixture on the bread,
then cut into smaller pieces. Top with thinly
sliced serrano ham.
Patatas Bravas
- Put 3 russet potatoes (cut into 1-inch
chunks) in a large pot; cover with water by
1 inch and season with salt. Bring to a boil,
then simmer until tender, 12 to 15 minutes. - Drain on a kitchen towel–lined baking
sheet; let cool. - Working in two batches, fry the potatoes
in 365 ̊ vegetable oil until crisp, 3 to
4 minutes. Drain on paper towels. - Sprinkle with salt and smoked paprika
and drizzle with saffron aïoli.
Saffron Aïoli
- Soak a large pinch of saffron in
3 tablespoons hot water, 10 minutes.
Puree in a blender with 2 pasteurized
egg yolks, 2 minced garlic cloves,
2 tablespoons lemon juice, ½ teaspoon
dijon mustard and a pinch of salt. - With the blender on high speed, slowly
add ½ cup each vegetable and olive oil and
blend until thick and smooth, adding a few
drops of water if needed; season with salt.
Drizzle over the potatoes.
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Patatas
Bravas with
Saffron Aïoli
Pan con Tomate
with Serrano Ham
MARCH 2020 ●FOOD NETWORK MAGAZINE 83