José Andrés' Rossejat With Shrimp Recipe
It's Fantasy Travel Week on Food Republic, so we're running recipes from the restaurants at the world's most elite and elegant hotels. Up next, a Catalan shrimp dish by José Andrés served at the...
Ingredients
- 4 pounds whole shrimp
- 3/4 cup plus 1 tablespoon extra virgin olive oil
- 6 garlic cloves
- 2 large carrots
- 2 large sweet onions
- 1 (35-ounce) can peeled whole tomatoes
- 1 1/2 tablespoons sweet pimentón de la Vera (smoked Spanish paprika)
- 1/2 cup brandy
- 12 cups water
- 2 tablespoons unsalted butter
- salt and freshly ground pepper
- 1 1/2 pounds fideos or angel hair pasta
- 4 garlic cloves
- pinch of sea salt
- 1/2 teaspoon fresh lemon juice
- 1 1/2 cups Spanish extra virgin olive oil
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