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Ajillo With Japanese Leek And Dried Tomatoes Recipe

Ajillo with Japanese Leek and Dried Tomatoes Recipe
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Prepare the ingredients before making Ajillo with Japanese Leek and Dried Tomatoes in your home. Then, follow these steps below to serve Ajillo with Japanese Leek and Dried Tomatoes for your family or friends.

Ingredients: Ajillo with Japanese Leek and Dried Tomatoes

  • 100 ml Extra virgin olive oil (refer to Step 14 and 15)
  • 1 Japanese leek (thick stalk cut to 4-5-cm lengths)..."A"
  • 1 clove Garlic (chopped)..."A"
  • 1 Dried tomatoes in oil(or use normal dried tomatoes/ refer to Steps 1 and 2)..."C"
  • 1 Prawns, oysters, or any seafood of your choice (prepared beforehand)..."C"
  • 1 Red chili (sliced)..."C"
  • 1 Natural salt (or Krazy Salt)
  • 1 Black pepper
  • 1 Italian parsley (or other herbs) (optional)

How to Make Ajillo with Japanese Leek and Dried Tomatoes

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Ajillo with Japanese Leek and Dried Tomatoes in your home by yourself.

    Step 1
  • If you use normal dried tomatoes (not the ones fromsoak them in hot water for 20-30 minutes to soften.
  • Step 2
  • After softening, cut the tomatoes into desired sizes. If they are small, leave as they are.
  • Step 3
  • Put the "A" ingredients into a pot and place over a low heat. Cook slowly until the garlic and Japanese leek transfer their flavour to the oil. I normally use twice the quantity of Japanese leek shown in this photo.
  • Step 4
  • When the vegetables from Step 3 become fragrant and the garlic is golden brown, add the "C" ingredients. I used oysters here.
  • Step 5
  • Keep the heat constant and cook through the "C" ingredients. Turn off the heat. Check the seasoning of the oil and adjust it with natural salt.
  • Step 6
  • After seasoning, add the italian parsley and bring it to boil quickly.
  • Step 7
  • Sprinkle with coarsely ground peppers and serve very hot...I like to serve it with a French baguette.
  • Step 8
  • I love this soft and sweet Japanese leek. Be careful not to burn yourself.
  • Step 9
  • These are my dried tomatoes in oil; they look like jewels. Their acidity enhances the flavour of the entire dish.
  • Step 10
  • The oysters are tasty in this dish. I like prawns and octopus too.
  • Step 11
  • Dip a baguette in the oil...I usually use plenty of oil because it's delicious.
  • Step 12
  • I use the same dish to cook and serve at the table. You also can make a big batch and divide it into individual ramekins. Serve it as you like.
  • Step 13
  • This is made withfor ajillo with Japanese leek and nagaimo using a 20-cm grilling pan. Refer to this recipe as a indicator of the amount of oil needed.
  • Step 14
  • [Additional note] I use half (50 ml) of the oil fromfor dried tomatoes in anchovy oil.
  • Step 15
  • If you likedyou might enjoy this recipe. Add some anchovies to this recipe for variation, if you like.
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