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Gallery Read the full recipe after the video. Recipe Summary Servings: 2 Fried Oysters
Ingredients Ingredient Checklist 1/4 cup shelled fresh fava beans Coarse salt 2 tablespoons unsalted butter 4 to 6 jumbo shrimp, unpeeled, preferably head on 1 pound spaghetti, broken into 2-inch pieces 1 tablespoon chopped Spanish onion 1 tablespoon chopped garlic 2 cups homemade or canned store-bought low-sodium chicken stock Pinch of choricero pepper paste 1 red bell pepper, roasted, peeled, seeded, and cut into 1/4-inch strips 1/4 cup chopped green Spanish or Kalamata olives 2 fresh basil leaves, torn 1 tablespoon freshly grated pecorino Romano 1 tablespoon extra-virgin olive oil
Gallery Read the full recipe after the video.
Recipe Summary Servings: 2 Fried Oysters
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
Fried Oysters
Fried Oysters
Ingredients
Ingredients
- 1/4 cup shelled fresh fava beans Coarse salt 2 tablespoons unsalted butter 4 to 6 jumbo shrimp, unpeeled, preferably head on 1 pound spaghetti, broken into 2-inch pieces 1 tablespoon chopped Spanish onion 1 tablespoon chopped garlic 2 cups homemade or canned store-bought low-sodium chicken stock Pinch of choricero pepper paste 1 red bell pepper, roasted, peeled, seeded, and cut into 1/4-inch strips 1/4 cup chopped green Spanish or Kalamata olives 2 fresh basil leaves, torn 1 tablespoon freshly grated pecorino Romano 1 tablespoon extra-virgin olive oil
Directions
Prepare an ice-water bath; set aside. In a medium saucepan of boiling salted water, cook fava beans 1 minute. Drain and immediately transfer beans to ice-water bath until cool. Peel beans; set aside.
Melt butter in an 11 1/2-inch paella pan over medium-high heat. Add shrimp and cook, stirring, until bright red, about 1 minute; remove shrimp from pan and set aside. Add pasta to paella pan and stir until well coated with butter. Cook until evenly browned and toasted, 2 to 3 minutes. Add onion and garlic; cook, stirring, for 1 minute. Add stock, 1/2 cup at a time, stirring, and allowing pasta to absorb stock after each addition before adding more. Cook until tender, about 10 minutes.
Add pepper paste, roasted peppers, olives, reserved fava beans, and basil; stir to combine. Add shrimp and cook until heated through, about 3 minutes. Sprinkle with pecorino Romano. Divide evenly between 2 plates and drizzle with olive oil. Serve immediately.
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Most Helpful Most Positive Least Positive Newest
