Entrees » Gambas All i Pebre
Marcos Sanchez of Tres Gatos demonstrates a fantastic pine nut picada (a sauce that is characteristic of Catalan cuisine) made of day-old bread, garlic, cilantro, smokey paprika and pine nuts. Head-on prawns are sautéed with the smokey picada, garlic, chili flakes and seafood stock until pink and tender. Don't forget the best part -- soaking up the delicious sauce with pieces of crusty bread.
There are no comments for this post yet. Be the first to add a comment!
Add a Comment / Rate this Video
You must be logged in to comment!