Jose Andres Tapas
To honot Jose Andres, my contribution is two of his appetizer Pan Con Tomate and Gambas al Ajillo.
Yield: 4 people
Calories: 249kcal
Equipment
- No special equipment needed
Materials
Pan Con Tomate y Jamon - bread with tomato and ham recipe
- 1 loaf Pan de Cristal sliced in half lengthwise (A thin Ciabatta will be a good substitute, something not too “bready”
- 1 ripe tomato
- Flaky salt
- Jamon Iberico Ham sliced (I am using Prosciutto)
- Extra Virgin Olive Oil
Gambas al Ajillo
- 1 lb shrimp peeled and deveined no tails
- ¼ cup Extra Virgin Olive Oil
- 2 garlic cloves peeled and sliced or smashed
- 1-2 chili de arbol cut in half, seeds removed
- Kosher salt
Instructions
Pan con tomate Instructions
- Pre-heat broiler or stovetop grill top
- Brush each piece of bread with olive oil
- Toast bread until slightly charred and crispy
- Remove from oven or grill top
- Slice the tomato in half and rub onto the crusty bread, until the bread is coated with the pulp of the tomato
- Season with Salt and olive oil
- Slice bread into 2” portions
- Garnish with slices of Iberico (or prosciutto) and serve
Gambas al Ajillo Instructions
- On the stovetop, heat ½ of the olive oil
- Add the garlic and chili de arbol
- When the oil has heated sufficiently, add the shrimp
- Stir the shrimp to coat, and add the salt and remaining olive oil
- Cook shrimp until fragrant, but still tender, about 2 minutes
- Remove shrimp from the pan with a slotted spoon and place in a small bowl.
- The bowl should hopefully be one that will keep the shrimp warm
Video
Nutrition
Serving: 1cup | Calories: 249kcal | Carbohydrates: 2.4g | Protein: 16g | Fat: 19.2g | Saturated Fat: 2.6g | Cholesterol: 190.5mg | Sodium: 982.2mg | Potassium: 115.8mg | Fiber: 0.4g | Vitamin A: 634.8IU | Vitamin C: 11.3mg | Calcium: 125.6mg | Iron: 2.2mg