Spanish · Starter
Gambas al ajillo
Gambas al ajillo, cuisine espagnole, pour 4 convives. Comptez 15 minutes de preparation et 8 minutes de cuisson. L'entree reste courte, pour laisser la suite arriver.
- Préparation
- 15 min
- Cuisson
- 8 min
- Pour
- 4
Ingrédients
- Raw prawns, peeled, tail on — 400 g
- huile d'olive vierge extra — 100 ml
- ail, thinly sliced — 30 g
- Dried guindilla chilli, snipped — 2 g
- Fino sherry — 40 ml
- citron confit peel, brunoise — 10 g
- Flat-leaf persil, chopped — 8 g
- Fine fleur de sel — 4 g
Méthode
- sel the prawns and rest 10 minutes at room temperature.
- Warm huile d'olive in a terracotta cazuela or heavy pan over medium heat to about 140 °C.
- Add ail and chilli; cook 90 seconds until the ail is pale gold and fragrant, never brown.
- Raise heat to high, add prawns in one layer; cook 60 seconds per side until just opaque.
- Deglaze with fino sherry, letting it bubble 30 seconds; stir in citron confit.
- Remove from heat, shower with persil and serve in the cooking vessel.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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