Amada 3 Favorite Tapas

Preparation

For the Garlic Oil:

1. Combine all ingredients in a pot over low heat.
2. Cook until garlic just becomes aromatic, being careful not to let it burn or color.
3. Set aside until needed.

For the Gambas al Ajillo Build:

1. In a heatproof cazuela just big enough to comfortably hold the shrimp (5-6 per person), heat a generous amount of garlic oil over medium-high heat.
2. When the oil just begins to sizzle, add a pinch of chili flake, a pinch of salt, and freshly ground black pepper.
3. Carefully add shrimp to the hot oil. When the outside starts to change color, flip them over and remove from heat to finish cooking.
4. Serve with fresh lemon wedges, finely chopped parsley, and grilled toast points.

For the Nora Chile Marinade:

1. Stem and seed nora chiles and soak in 1 cup hot water until soft.
2. Add remaining ingredients and puree until smooth.

For the Mojo Aioli:

1. Roughly chop red pepper and piquillo peppers.
2. Puree with remaining ingredients, except mayonnaise, until smooth.
3. Fold into mayonnaise until combined.
4. Season to taste with salt and freshly ground black pepper.

For the Lemon Labneh:

1. Combine juice and zest of one lemon with labneh and stir until smooth.
2. Season to taste with salt.

For the Almond Dukka:

1. Roughly chop almonds in a food processor.
2. Combine with remaining ingredients and store in an airtight container.

For the Pinchos de Pollo Build:

1. Cut chicken into 1" cubes.
2. Marinate overnight in nora chile marinade.
3. Remove chicken from marinade and thread tightly onto skewers for grilling. If using wooden skewers, soak in water 30 minutes before using.
4. Grill over high heat for 8-12 minutes, turning as needed to ensure even browning. Internal temperature should be 165°.
5. Serve with mojo aioli, lemon labneh, almond dukka, and freshly chopped parsley.

For the Crab Filling:

1. Mix all ingredients other than the crab meat in a large bowl until fully incorporated.
2. Gently fold in crab meat.

 For the Paprika Aioli:

1. Blend lemon juice, paprika oil, roasted garlic, and smoked paprika until smooth.
2. Stir into mayonnaise until evenly incorporated.
3. Store in a squeeze bottle or piping bag.

For the Paprika Oil:

1. Over very low heat, steep paprika in oil until rich in color, about 1 hour. Be careful to avoid scorching.
2. Cool completely, then carefully decant, leaving paprika behind.
3. Reserve oil and discard paprika.

For the Buttered Almonds:

1. Melt butter in a high-sided sauce pan.
2. Add almonds and cook until golden tan, stirring constantly.
3. Remove almonds from melted butter and toss with salt and sugar while still warm.
4. Allow almonds to cool before storing at room temperature. (Butter can be stored in the refrigerator for another use.)

For the Piquillos Rellenos Build:

1. Stuff peppers with crab filling.
2. Top with paprika aioli.
3. Roast in a 400° oven for 10-12 minutes until aioli is bubbly and beginning to brown.
4. Garnish with almonds and freshly chopped parsley.

Ingredients

For the Gambas al Ajillo:

(quantity based on order size)

• Jumbo shrimp, peeled
• Garlic oil
• Red chili flake
• Lemon cheeks
• Toast points

For the Garlic Oil:

Yield: 2 cups

• 1-3/4 cups canola oil
• 1/4 cup olive oil
• 1/3 cup garlic, finely chopped

For the Pinchos de Pollo:

(quantity based on order size)

• Chicken Brochette
• Mojo Aioli
• Lemon Labneh
• Almond Dukka

For the Chicken Brochette:

• 1-1/2 lbs boneless/skinless chicken thighs
• Nora chile marinade
• Skewers for grilling

For the Nora Chile Marinade:

Yield: 1-1/2 cups

• 4 oz dried nora chiles
• 3 Tbsp dried thyme
• 2 Tbsp dried rosemary
• 4 cloves roasted garlic
• 1-1/2 tsp salt
• pinch paprika
• 2 tsp honey
• 1 Tbsp olive oil

For the Mojo Aioli:

Yield: 2 cups

• 1 red bell pepper
• 2 roasted piquillo peppers
• 1 bird's eye chile pepper
• 1 clove raw garlic
• 1 clove roasted garlic
• 1 Tbsp paprika
• 1 tsp cumin, ground
• 1 Tbsp honey
• 2 Tbsp red wine vinegar
• 1 Tbsp olive oil
• 2 cups mayonnaise

For the Lemon Labneh:

Yield: 1 cup

• labneh (store bought or homemade)
• juice and zest of 1 lemon
• salt, to taste

For the Almond Dukka:

• 1/4 cup Marcona almonds
• ¼ c sesame seeds, toasted
• 1-1/2 tsp cumin, ground
• 3/4 tsp coriander, ground
• 1/2 tsp grains of paradise, ground
• pinch fennel seed, ground

For the Piquillos Rellenos:

(quantity based on order size)

• Crab stuffed piquillo peppers
• Paprika aioli
• Buttered almonds
• Fresh parsley

For the Stuffed Piquillo Peppers:

• roasted piquillo peppers
• crab filling
• paprika aioli

For the Crab Filling:

Yield: 1-1/2 cups

• 1/2 cup mayonnaise
• 1/4 cup creme fraiche
• 2 cloves roasted garlic, smashed
• 4 tsp fresh lemon juice
• 2 tsp dijon mustard
• 1/3 cup manchego cheese, shredded
• 1 Tbsp parsley, finely chopped
• 1 Tbsp chives, finely chopped
• 2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 cup picked crab meat

For the Paprika Aioli:

Yield: 2 cups

• 1 Tbsp fresh lemon juice
• 3 Tbsp paprika oil
• 1 clove roasted garlic, smashed
• 1 tsp smoked paprika
• 2 cups mayonnaise

For the Paprika Oil:

Yield: 1/2 cup

• 1/2 cup canola oil
• 2 Tbsp paprika

For the Buttered Almonds:

Yield: 1/2 cup

• 1/2 cup raw almonds, sliced
• 4 oz unsalted butter
• 1/2 tsp salt
• 1 tsp sugar