The prettiest bite.
My Aunt Connie, whenever she gathers with her sisters, always reminds them “I was the prettiest bride.” Admittedly my aunts challenge this assertion.
I often say that food does not need to look beautiful. I mean, take a plate of Doro Wot, Ethiopia’s spicy chicken stew, a brown dish with little visual texture. No color needed for this deliciousness!
With small bites — hors d’oeuvres — however, I challenge that assertion. Small bites are all about the visual - bright colors, layers of components and garnishes. They are as much a part of the party decorations as the flowers.
This bite — smokey Spanish Paprika and garlic powder-coated chicken pieces dipped in rich and piquant Romesco sauce made with garlic, almonds, peppers and tomato — jumps off the plate, colorful shades of red that beg to be eaten and deliver as much bold and complex flavor as their appearance promises. Some of the other small bites in my repertoire may challenge the assertion that this is the prettiest, but it is striking without doubt.
Smoky Spanish Paprika Chicken with Romesco
Makes 24 pieces
Smoky Spanish paprika and garlic powder coat these incredibly flavorful bites of chicken served with a traditional tomato and pepper Romesco sauce.
Ingredients:
1 tbs smoked paprika (also called Spanish paprika or Pimentón)
2 tbs garlic powder
1 tsp salt
1/2 tsp black pepper
4 medium chicken thighs each cut in 6 pieces
One batch Romesco sauce (see below)
Directions:
Preheat oven to 400°F.
Combine Pimentón, garlic powder, salt and pepper in a small bowl. Add half of mixture to a quart freezer bag. Add 12 pieces of chicken and toss to coat. Reserve
Add remaining seasoning and chicken to bag and toss to coat. Reserve.
Skewer chicken and place on a parchment or foil-lined baking sheet. Bake for 15 -20 minutes until chicken is cooked through to 165°F.
Romesco Sauce
Makes about 1 1/2 cups
Ingredients:
4 plum tomatoes (in winter I use canned San Marzano)
1 head garlic
3 tbs olive oil — the good stuff!
1/2 cup blanched almonds - whole or slivered
1 slice stale bread, crusts removed
4 tbs Nora or Ancho chile powder
1 tbs Sherry vinegar
Directions:
Bake tomatoes and garlic. Preheat oven to 350° F. Place tomatoes on a foil-lined baking sheet. Cut top go garlic head to expose cloves and remove 2 cloves. Place remaining garlic on a square of foil, drizzle with 1 tbs olive oil and close foil around bulb. Place on baking sheet with tomatoes. Bake for 20-30 minutes for canned tomatoes and 45-50 minutes for fresh.
Process sauce: Squeeze roasted garlic into bowl of food processor. Add 3 reserved raw cloves along with almonds and process into a smooth paste. Add tomatoes, peeling if they have skins, along with bread, chile powder, vinegar and remaining 2 tbs olive oil. Process to a smooth paste. Season to taste with salt and pepper.
