2021年02月01日

Had a premonition for Spanish food - with great memories of Soccarrat’s gambas al ajillo - my must have every time I’m there (or frankly, any Spanish restaurant). So I decided to use up the last of my frozen prawns to recreate the recipe.

- olive oil is a must
- garlic has browned a bit & would be great if I put the prawns in a tad earlier
- get fresh sourdough. Only had whole grain from Boucheron today and I forgot to toast it while focusing on the prawns - so the oil wasn’t as fizzy as I wanted it to be. Don’t have a small cast iron to make it in...

1/31/2021

2021-02-01