Jose Andres Make America Drink Again Recipe

Permit José Andrés teach you how to make a rossejat.

José Andrés' Rossejat With Shrimp Recipe

José Andrés' Rossejat With Shrimp Recipe

A Catalan staple with an Italian influence

February 26, 2014

It's Fantasy Travel Calendar week on Nutrient Commonwealth, then we're running recipes from the restaurants at the earth's most aristocracy and elegant hotels. Up next, a Catalan shrimp dish by José Andrés served at the SLS Hotel at Beverly Hills and SLS Due south Beach.

"The Rossejat is a very traditional Catalan dish, merely at the aforementioned time it has a fascinating connexion with Italian republic," says José Andrés. "When I outset started working in America, I was then happy to see that Americans really embraced the Rossejat. They loved it and I knew that Spanish food would only go more and more than popular."

Andrés suggests keeping the dish in a warm oven for five minutes later cooking so that the pasta has a take chances to ascension and absorb the flavors, and he always mixes in a custom-made Catalan "aioli" redolent of garlic before eating.

Ingredients

• 4 pounds whole shrimp, shells on
• 3/4 cup plus 1 tablespoon extra virgin olive oil
• 6 garlic cloves, coarsely chopped
• 2 big carrots, coarsely chopped
• ii big sugariness onions, chopped
• i (35-ounce) tin peeled whole tomatoes, drained and chopped
• 1 1/2 tablespoons sweet pimentón de la Vera (smoked Spanish paprika)
• 1/ii cup brandy
• 12 cups water
• ii tablespoons unsalted butter, melted
• salt and freshly footing pepper
• i 1/two pounds fideos or affections hair pasta, broken into iii-inch lengths

Aioli

• iv garlic cloves, peeled
• compression of ocean table salt
• one/two teaspoon fresh lemon juice
• ane 1/2 cups Castilian extra virgin olive oil

Directions

For the aioli:

1. Using a mortar and pestle, mash the garlic and salt together until you have a smooth paste. Turn the mortar while you brew, scraping down the garlic from the sides with the pestle.
2. Add the lemon juice, then add together the olive oil, drop by drop, as you continue to crush the paste with the pestle. Proceed turning the pestle with a boring, continuous round move effectually the mortar as yous drip the oil in slowly and steadily, making sure the paste absorbs the olive oil.
3. Keep adding the oil until the sauce has the consistency of a very thick mayonnaise. If your aioli becomes besides dumbo, add together 1/2 teaspoon of water to thin it out. This process takes fourth dimension — around 20 minutes of slow, round motions around the mortar — to create a dense, rich sauce.

For the rossejat:

1. Bring a large, heavy pot of water to a boil. Add the shrimp and cook for 5 minutes. Transfer the shrimp to 2 large rimmed baking sheets. Drain the pot, and keep stock for later employ. When the shrimp are cool plenty to handle, remove shells and tails. Cover and refrigerate.
2. Rut i/four loving cup plus 2 tablespoons of olive oil in the big pot. Add shrimp and melt over loftier oestrus, stirring frequently, until beginning to chocolate-brown, nearly 7 minutes. Add the chopped garlic, carrots and onions and cook over loftier rut, stirring occasionally, until the onions are softened, about 8 minutes.
3. Add the tomatoes and cook until whatever liquid has evaporated, about 5 minutes. Add together the pimentón and melt, stirring, until fragrant, about 3 minutes. Add the brandy and cook until well-nigh evaporated, nearly 3 minutes.
4. Add the water and bring to a eddy. Simmer over moderate heat for thirty minutes, skimming a few times. Strain the shrimp into a large bucket. Bring the stock to a simmer, comprehend and keep hot.
5. Preheat the oven to 400°F. Wash out the large pot and return it to the stove. Place shrimp on baking sheet. In a small bowl, combine the melted butter with ane tablespoon of the olive oil; brush over the shrimp and season with salt and pepper. Cover with foil and bake for about 12 minutes, until just heated through.
6. Meanwhile, in the large pot, estrus the remaining 1/4 loving cup plus 2 tablespoons of olive oil until shimmering. Add thefideos and cook over moderately loftier heat, stirring constantly, until browned, about five minutes.
7. Stir in one-half of the shrimp stock, cover and cook for iii minutes. Add half of the remaining stock, embrace and cook until almost captivated, virtually iii minutes.
8. Add the remaining stock and melt, stirring, until thefideos are al dente, virtually 2 minutes longer. Season with table salt and pepper.
9. Spoon thefideos into shallow bowls, top with the shrimp and serve with allioli.

Try out these Spanish cuisine recipes on Food Republic:

• Spanish-Style Roast Chicken Recipe
• Wild Mushroom, Watercress And Blue Cheese Tart Recipe
• Pasta With Chorizo And Mussels Recipe

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Source: https://www.foodrepublic.com/recipes/jose-andres-rossejat-with-shrimp-recipe/

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