The book by Jose Pizarro brought me back to the Basque, swimming in San Sebastian, watching the World Championships Cesta Punta and falling in love with the region.
A great book for wonderful, simple cooking that treasures flavour above all things.
Gambas con guindillas
Gambas con guindillas
Inspired by two recipes from the book, with a little twist from us, this brilliant recipe is best because the chillies came 10 metres from the greenhouse to the kitchen and were cooked within minutes of picking. That really is fresh food!
There are two recipes, Gambas a la Plancha and Pan fried guindillas which combine to make this dish plus a little extra..
Guindillas are sweet cayenne chillies, all flavour and no heat.
So fry the peppers (Notice how fresh they are - do consider growing them) with a hot red pepper for a little heat.
Add some garlic - I used about 3 chopped finely.
Add about a dozen gambas (Dublin Bay prawns - don't use Tiger prawns).
Salt and pepper.
2/3 glass dry white wine.
Reduce the liquor.
Add a little flat leaf parsley.
Serve, perhaps with a napkin to dry the fingers and a side bowl for the debris!
Don't forget to spoon the sauce!