Gambas al Ajillo

Ingredients

1 1/2 pounds shelled and deveined large shrimp, tails intact


Kosher salt


1/4 cup thinly sliced garlic


1 1/4 cups extra-virgin olive oil


1 small dried hot red chile, seeded and crumbled


1/2 cup minced parsley


2 tablespoons dry sherry, such as manzanilla


1 teaspoon finely grated lemon zest


Crusty bread, for serving


In a large bowl, toss the shrimp with 1 teaspoon of kosher salt and let stand for 10 minutes. 


Meanwhile in a cast-iron skillet, combine the garlic and olive oil and cook over moderately low heat, stirring occasionally, until the garlic is very fragrant and just starts to brown, 8 to 
10 minutes. Add the chile and cook, stirring, until fragrant, 15 to 30 seconds. 


Add the shrimp to the skillet and cook over moderately low heat, stirring and turning the shrimp occasionally, until barely pink, about 5 minutes. Stir in the parsley, sherry, lemon zest and a generous pinch of salt. Remove from the heat and let stand until the shrimp are cooked through, 3 to 5 minutes. Serve in the skillet, passing crusty bread at the table.

Albondigas with Mushrooms

Ingredients

MEATBALLS:

2 tablespoons unsalted butter


2 tablespoons all-purpose flour, plus more for dredging


1/2 cup milk


1 pound ground chuck


1/2 pound ground pork


2 large eggs, lightly beaten


3 tablespoons minced parsley


1 tablespoons white Rioja or other dry white wine


1 large garlic clove, grated


1 teaspoon sweet paprika


Kosher salt

Pepper


1/4 cup extra-virgin olive oil


SAUCE:

2 medium tomatoes, halved crosswise


1/2 cup minced onion


1/2 cup finely chopped carrot


5 garlic cloves, minced


Kosher salt

Pepper

1/2 teaspoon sweet paprika


1 tablespoon all-purpose flour


1/2 cup white Rioja or other dry white wine


3 tablespoons brandy or dry sherry


2 cups chicken stock or low-sodium broth


1/4 cup finely chopped parsley


MUSHROOMS:

1/4 cup extra-virgin olive oil


1 pound mixed wild mushrooms, such as cremini, oyster and chanterelle, cut into 1-inch pieces


Kosher salt

Pepper


Make the meatballs In a small saucepan, melt the butter. Add the flour; cook over moderate heat, whisking, until a thick paste forms, 1 minute. Gradually whisk in the milk and cook until thick, 2 to 3 minutes. Scrape into a large bowl and let cool slightly. Add the chuck, pork, eggs, parsley, wine, garlic, paprika, 2 teaspoons of salt and 1 teaspoon of pepper; mix well. Cover and refrigerate for about 2 hours. 


Form the meat mixture into 1 1/2-inch balls. In a large saucepan, heat 2 tablespoons of the oil. Dredge half the meatballs in flour. Cook over moderately high heat, turning, until browned all over, about 
8 minutes. Transfer to a plate. Repeat with the remaining 
2 tablespoons of oil and meatballs; don’t wipe out the pan.


Make the sauce Grate the tomato halves on the large holes of a box grater set 
in a bowl until only the skins remain; discard the skins. 


Add the onion, carrot, garlic and a generous pinch of salt to the saucepan and cook over moderate heat, stirring occasionally, until just starting to brown, about 8 minutes. Add the tomatoes and paprika and simmer over moderate heat until slightly reduced, 
3 to 5 minutes. Stir in the flour, then stir in the wine and brandy and simmer until barely thickened, 5 minutes. Transfer to a blender and puree until very smooth. Return to the saucepan, whisk in the stock and bring to a boil. Season with salt and pepper. 


Add the meatballs to the sauce, cover and simmer over moderately low heat until cooked through, about 
15 minutes. Uncover and simmer until the sauce is slightly thickened, about 5 minutes. Stir in the parsley, cover and keep warm over very low heat. 


Meanwhile, make the mushrooms In a large skillet, heat 2 tablespoons of the oil until shimmering. Add half the mushrooms; season with salt and pepper and cook over moderately high heat, stirring occasionally, until browned, 
8 minutes. Transfer to a bowl. Repeat with the remaining oil and mushrooms. 


Spoon the meatballs and sauce into bowls, top with the mushrooms and serve.