Food

Stories related to food in Seattle, including Dick Stein and Nancy Leson's weekly commentary Food for Thought.

Nancy's Gambas al Ajillo

Jan 1, 2010

(generously serves 3)

Ingredients

  • 1 ½ lbs. shrimp (tiger prawns – or other “medium” shrimp work well, and Gulf prawns are even better)
  • 1/3 (packed) cup flat-leaf (Italian) parsley leaves
  • ½ tsp. kosher salt
  • 4-5 cloves garlic (or more, if you like it extra garlicky)
  • 1 cup extra virgin olive oil
  • 2 bay leaves
  • 3 small, whole dried chiles (or 2 teaspoons dried red pepper flakes)
  • A loaf of good bread (your choice, French baguette and rustic loaves work well).

Preparation

Served with Garnet Yam puree and Cavolo Nero

Executive Chef John Neumark

Serafina

Serves 4 as a main course

1 boneless quail (or two) per person marinated with evo S&P and chopped savory

For the rhubarb-cinzano sauce: 

(makes 1 large round loaf)

Cooking Utensils

An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot.

Ingredients

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