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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.

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Serves 2

Ingredients

For Pine Nut Picada

6 tbsp extra virgin olive oil, divided
¼ cup day-old bread, cubed (country bread suggested)
½ tsp pimenton (smoked, hot paprika)
2 garlic cloves, smashed
¼ cup parsley leaves
¼ cup cilantro leaves
1 tbsp toasted pine nuts
salt to taste

For Gambas

8 (12 count per lb) head-on prawns, peeled & deveined
1 tbsp extra virgin olive oil
2 cloves garlic, sliced
½ tsp chili flakes
½ cup shrimp or seafood stock
2 tbsp Pine Nut Picada (see recipe above)
salt & pepper to taste

To Serve

grilled or toasted bread

How-to

Make Picada

in a medium size cast iron skillet add 4 tbsp of olive oil. Add the bread and fry until golden on all sides, about 2-3 minutes
Remove bread from oil into a bowl and sprinkle the pimenton and toss. The residual heat will toast the spice. Toss for about 2 minutes and set aside
In a food processor, combine the remaining olive oil, the smashed garlic, parsley, cilantro and toasted pine nuts. Begin to pulse the mixture into a coarse meal. Season to taste and set aside

Sauté Gambas

Season both sides of the prawns with salt and pepper
In a skillet over medium heat, add 1 tbsp olive oil, the sliced garlic and chili flakes. Toast lightly for 2 minutes
Place the prawns into the skillet with 2 tbsp pf the Pine Nut Picada and the shrimp or seafood stock
Bring to a boil over medium-high heat. Cook the bottom sides of the prawns until pink, about 2 minutes
Flip and cook an additional minute, until the entire prawn is cooked through
Remove prawns to a plate and set aside for serving
Heat and reduce the sauce until slightly thickened, about 2 minutes

To Serve