Add a bit of spanish flavor to your table with these three dishes from chef Jose Andres.
Recipe: Gambas al ajillo (shrimp with garlic) (on this page) Recipe: Gazpacho al estilo de Patricia (Patricia's gazpacho) (on this page) Recipe: Pan con tomate (tomato bread) (on this page)Heat the oil in a medium sauté pan over medium high heat. Add the garlic and cook until light brown, about two minutes. Add the shrimp and the guindilla pepper. Saute for about four minutes. Pour in a splash of brandy and cook for another minute. To finish, place garlic oil from sauté pan on bottom of the plate. Place the shrimp on top. Garnish with the pimentón and guindilla pepper from sauté pan.
4 servings
To make the soup, combine the cucumbers, peppers, tomatoes, garlic, vinegar, sherry, olive oil and 2 cups of water in a food processor or blender. Puree the ingredients until everything is well blended into a thick pink liquid. Pour the gazpacho through a medium-hole strainer into a pitcher. Refrigerate for about 30 minutes.
For the garnish: Preheat oven to 450 degrees F. Cut the bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil. Spread the bread on a baking sheet and bake on the middle rack until golden brown, about 7 minutes. Set the croutons aside to cool.
When you are ready to serve, slice the cucumber into ribbons with a vegetable peeler. Put a few croutons, cherry tomato halves and cucumber ribbons in each bowl and pour the gazpacho over them. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with salt.
Serves 6 to 8
Cut the tomatoes in half. Place a grater over a large mixing bowl. Rub the open face of the tomato into the grater until the flesh is gone. Discard the skin. Whisk the olive oil into the bowl. Season to taste with salt and pepper.
To finish: Spoon the tomato-oil mixture onto the toast. Drizzle with a little more oil. Serve.
Serves 4
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