Ingredients

• 8 jumbo or extra-large head-on, shell-on shrimp, preferably Santa Barbara spot prawns or tiger shrimp
• 5 tablespoons extra virgin olive oil, plus more as needed
• 4 garlic cloves, peeled and very thinly sliced
• Coarse salt (kosher or sea)
• 3 dried guindilla or other small red chiles
• 1 to 2 teaspoons dry Spanish sherry
• 1/2 lemon
• 3 tablespoons fresh flat-leaf parsley leaves, finely chopped

Directions

Step 1

Prepare the shrimp by snipping off the legs with kitchen shears. Then carefully push the shells off the bodies. Separate the shrimp heads from the tails by using a sharp knife to cut off the heads with one-third-inch of the tails attached to keep the juices inside the heads.

Step 2

Generously coat the bottom of a medium cazuela, terracotta pot, or Dutch oven with the olive oil. Add the garlic, sprinkle lightly with salt and set over medium-low heat. Bring to a sizzle, stirring occasionally, until the garlic chips start to dance and turn golden brown around the edges, about two minutes. Don’t let them burn. Transfer the garlic to a paper-towel-lined plate and reserve.

Step 3

Add the chiles to the hot oil and cook, turning, until a shade darker, about 30 seconds. Transfer to the plate with the garlic.

Step 4

Add the shrimp heads, sprinkle lightly with salt and cook, turning occasionally, for 30 seconds. Add the shrimp tails, sprinkle lightly with salt and cook, turning, for 15 seconds. Return the garlic and chiles to the pot and shake and swirl the pot so the garlic coats everything. Add the sherry and let the alcohol burn off, about one minute. Zest half of the lemon half directly into the pot, then stir in half of the parsley. When the shrimp become opaque and their juices emulsify with the oil into a sauce, remove from the heat. Sprinkle with the remaining parsley, squeeze in a few drops of lemon juice, and serve immediately.

Ingredients

• 1/4 cup kosher salt, plus more
• 1/4 cup packed light brown sugar
• 10 whole black peppercorns
• 7 cloves garlic, crushed and peeled
• 3 bay leaves
• 3 pounds chicken leg quarters
• 2 tablespoons white wine vinegar
• 2 teaspoons pimentón (smoked Spanish paprika)
• 1/2 teaspoon ground cumin
• 1 dried New Mexican chile, stemmed and seeded
• 2 tablespoons extra virgin olive oil
• Freshly ground black pepper
• 1 1/2 cups white wine

Directions

Step 1

Make the brine: In a small saucepan, combine the 1/4 cup salt with the brown sugar, peppercorns, 2 garlic cloves, 2 bay leaves, and 1 cup of water and bring to a boil, stirring to dissolve the salt and sugar. Remove the pan from the heat, stir in 2 cups of cold water, and let the mixture cool. Pour the brine into a large resealable plastic bag, add the chicken pieces, and refrigerate at least 8 hours or overnight.

Step 2

Heat the oven to 350°F. In a blender, blend the 5 remaining garlic cloves and bay leaf with the wine, vinegar, pimentón, cumin, chile, and 2 1/2 cups water until smooth. Drain the chicken pieces, pat dry with paper towels, and discard the brine.

Step 3

In an 8-quart saucepan, heat the olive oil over medium-high heat. Season the chicken lightly with salt and pepper, add to the pan, and cook, turning once, until browned all over, about 8 minutes. Pour in the blended wine and spices and bring to a boil. Cover, place in the oven, and cook until the chicken is tender, about 1 to 1 1/2 hours. Transfer the pan to a rack, lift the chicken from the pan, and transfer it to a serving platter.

Step 4

Place the pan over high heat and boil the braising liquid until reduced to 3/4 cup, about 5 minutes. Spoon the sauce over the chicken, drizzle with extra virgin olive oil, and serve while hot.

Ingredients

• 1/2 pound meaty pancetta
• 1/2 pound dry Spanish chorizo
• 1 meaty ham hock (about 1 pound)
• 2 quarts plus 2 cups chicken stock or low-sodium broth
• 1 pound dried Asturian fabada or cannellini beans, soaked in water overnight and drained
• Bouquet garni: 1 small halved onion, 8 garlic cloves, 2 parsley sprigs, and 1 bay leaf, wrapped in cheesecloth and tied
• Large pinch of saffron, finely ground in a mortar
• 1/4 cup boiling water
• 1 medium tomato, halved crosswise
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1 medium onion, peeled and finely chopped
• Salt (kosher or sea) and freshly ground black pepper
• 1 1/2 teaspoons pimentón (smoked Spanish paprika)

Directions

Step 1

Fill a pot halfway with water; bring to a boil over high heat. Add the pancetta, chorizo, and ham hock; simmer over moderate heat for 5 minutes. Drain the meat and return to the pot. Add the stock, beans, and bouquet garni and bring to a boil over high heat; skim off any foam. Cover partially and simmer over low heat until the beans are just tender, about 1 hour.

Step 2

Meanwhile, in a small heatproof bowl, mix the saffron with the boiling water until dissolved. Grate the tomato halves on the large holes of a box grater set in a bowl until only the skins remain; discard the skins.

Step 3

In a medium skillet, heat the olive oil until shimmering. Add the onion and a pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the pimentón and cook, stirring, until the onion is coated, about 1 minute. Add the grated tomato and simmer until reduced by half, 3 to 5 minutes. Stir the onion mixture into the pot of beans along with the brewed saffron. Simmer uncovered until the beans are very tender but not falling apart, about 30 minutes.

Step 4

Transfer the meats to a carving board and let rest for 5 minutes, then cut into bite-size pieces. Discard the ham bone and bouquet garni. Return the meats to the pot and season with salt and pepper. Transfer the fabada to bowls and serve with a drizzle of extra virgin olive oil.

Ingredients

• 1/4 cup extra virgin olive oil
• 2 pounds skinless cod fillets
• Salt and freshly ground pepper
• One 19-ounce can chickpeas, drained and rinsed
• 1/2 cup plus 1 tablespoon dry or semidry sherry, such as amontillado
• 1 tablespoon minced garlic
• 2 tablespoons chopped parsley

Directions

Step 1

Preheat the oven to 325°F. In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. Season the cod with salt and pepper and add half of the fillets to the skillet. Cook over moderately high heat until browned on the bottom, about 4 minutes. Turn the fish and cook for 1 minute longer.

Step 2

Transfer the cooked cod to a rimmed baking sheet. Repeat with 1 more tablespoon of olive oil, browning the remaining cod and adding it to the baking sheet. Bake the cod for about 6 minutes, or until just white throughout.

Step 3

Meanwhile, set the skillet over high heat. Add the chickpeas and stir until warmed through. Add 1/2 cup of the sherry and boil until the pan is dry and the chickpeas begin to brown, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Season the chickpeas with salt and pepper and stir in the remaining 1 tablespoon of sherry and 2 tablespoons of olive oil.

Step 4

Spoon the chickpeas onto a large platter. Set the cod fillets on top and pour any accumulated cod juices over the fish. Sprinkle with the chopped parsley and serve right away.