Carabineros skewer with romesco sauce
Ingredients
  • 16 Peeled carabineros
  • 16 bamboo or wood skewers
  • Olive oil for deep frying
  • Bread crumbs a/n
  • Smoked red pepper a/n
  • For the romesco sauce

    8 rip tomatoes
  • 5 garlic heads
  • 8 Nora peppers
  • 4 spoons of toasted hazelnuts
  • 4 spoons of toasted almonds
  • Extra virgin olive oil a/n
  • White vinegar a/n
  • salt and pepper
Directions

Romesco sauce
Roast the tomatoes and the whole garlic heads in the oven for 25 or 30 minutes at 400F. Once they are roasted remove the pulp from the tomatoes and garlic and set aside in a blender pot adding the almonds and hazelnuts.

Blanch the "nora pepers", remove the pulp and add to the blender pot covering everything with olive oil and grinding with the turmix . Add salt pepper and vinegar as needed.

For the Carabineros
Peel the carabineros and insert the bamboo skewer from side to side. Add salt and bread with a mix of bread crumbs and smoke red pepper. Fry and place them in absorbent paper.

Plate decoratively

Carabineros skewer with romesco sauce
Ingredients
  • 16 Peeled carabineros
  • 16 bamboo or wood skewers
  • Olive oil for deep frying
  • Bread crumbs a/n
  • Smoked red pepper a/n
  • For the romesco sauce

    8 rip tomatoes
  • 5 garlic heads
  • 8 Nora peppers
  • 4 spoons of toasted hazelnuts
  • 4 spoons of toasted almonds
  • Extra virgin olive oil a/n
  • White vinegar a/n
  • salt and pepper
Directions

Romesco sauce
Roast the tomatoes and the whole garlic heads in the oven for 25 or 30 minutes at 400F. Once they are roasted remove the pulp from the tomatoes and garlic and set aside in a blender pot adding the almonds and hazelnuts.

Blanch the "nora pepers", remove the pulp and add to the blender pot covering everything with olive oil and grinding with the turmix . Add salt pepper and vinegar as needed.

For the Carabineros
Peel the carabineros and insert the bamboo skewer from side to side. Add salt and bread with a mix of bread crumbs and smoke red pepper. Fry and place them in absorbent paper.

Plate decoratively

Carabineros skewer with romesco sauce
Ingredients
  • 16 Peeled carabineros
  • 16 bamboo or wood skewers
  • Olive oil for deep frying
  • Bread crumbs a/n
  • Smoked red pepper a/n
  • For the romesco sauce

    8 rip tomatoes
  • 5 garlic heads
  • 8 Nora peppers
  • 4 spoons of toasted hazelnuts
  • 4 spoons of toasted almonds
  • Extra virgin olive oil a/n
  • White vinegar a/n
  • salt and pepper
Directions

Romesco sauce
Roast the tomatoes and the whole garlic heads in the oven for 25 or 30 minutes at 400F. Once they are roasted remove the pulp from the tomatoes and garlic and set aside in a blender pot adding the almonds and hazelnuts.

Blanch the "nora pepers", remove the pulp and add to the blender pot covering everything with olive oil and grinding with the turmix . Add salt pepper and vinegar as needed.

For the Carabineros
Peel the carabineros and insert the bamboo skewer from side to side. Add salt and bread with a mix of bread crumbs and smoke red pepper. Fry and place them in absorbent paper.

Plate decoratively