Appetizer

Cigalas al Horno con Romesco de Piñones, Ajo Negro y Limón Quemado

Name: Cigalas al Horno con Romesco de Piñones, Ajo Negro y Limón Quemado
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large langoustines (or 12 large prawns), heads on; 3 tbsp Spanish olive oil (divided); sea salt and cracked pepper; ½ cup roasted pine nuts; ¼ cup roasted red peppers (jarred or fresh roasted); 1 slice sourdough bread, toasted and torn; 3 black garlic cloves, peeled; 2 tbsp sherry vinegar; 1 tbsp Spanish paprika (pimentón de la Vera, smoked); ¼ tsp Aleppo pepper; 4 garlic cloves, smashed; ½ cup extra-virgin olive oil (for romesco); sea salt and white pepper; 2 lemons, halved; 3 tbsp honey; ½ tsp crushed red pepper flakes; 3 tbsp fish or vegetable stock; fresh chervil for garnish

Langoustines (or large prawns) roasted whole until their shells turn deep red and the meat stays tender and sweet. Served over a silky, peanut-textured romesco enriched with black garlic and pine nut paste. A burnt-lemon gastrique adds smoky-bright acidity. Architectural, composed, entirely delicious.

572calper serving 6gprotein 32gcarbs 50gfat 25min prep 20min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this