Shrimp and Serrano Ham with bread

Ingredients (4 people)

• 4 large, frozen, raw, headless prawns
• 35ml fine, fruity, and smooth olive oil
• 40g Consorcio Serrano ham, thinly sliced
• 1 baguette, deep-frozen
• Olive oil for frying
• Sweet, smoked paprika from La Vera
• Flor de Sal, Mallorcan salt, or Flor de Delta, salt from the Trinitat salt flats

Step 1

Preheat the oven to approximately 70°C. Defrost the shrimp, peel them, and cut them in half, taking care to remove the intestines.

Step 2

Distribute the shrimp evenly on a plate, lightly pour olive oil over them, and cover them with cling film. Place them in the oven for approximately 25 minutes at 70°C.

Step 3

Cut the Consorcio Serrano ham into thin slices, 2 x 4 cm, and wrap each shrimp individually. Cut the frozen baguette into thin slices and, after letting it thaw slightly, wrap each shrimp with a slice.
Fry vigorously in olive oil on each side for about 30 seconds, then drain on kitchen paper.

Step 4

Serve on a preheated slate, sprinkle with a little paprika and fleur de sel, and serve hot.

Wine recommendations.

White wine from Rias Baixas (Galicia), preferably Albariño, has a fresh acidity, which pairs well with the Serrano ham and shrimp. The light yeasty notes of an Albariño harmonize beautifully here. The wine is sustainable on the palate and blends well with the dish.

Time

• Approximately 45 minutes

Difficulty

• Medium