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Ingredients

• 8 langoustines or 4 lobster tails or 16 prawns, shells split but left on, deveined
• ½ cup [120 mL] Spanish olive oil
• 1 tablespoon [15 mL] dry sherry
• 1 teaspoon [5 mL] lemon juice
• 6 garlic cloves, minced fine
• ½ teaspoon [3 mL] paprika
• ½ teaspoon [3 mL] salt
• ¼ teaspoon [1 mL] white pepper
• 1 large egg yolk, at room temperature
• 1 tablespoon [15 mL] lemon juice or sherry vinegar
• ¼ teaspoon [1 mL] Dijon-style mustard
• ½ teaspoon [3 mL] salt
• ¼ teaspoon [1 mL] white pepper
• 5 fluid ounces [150 mL] Spanish olive oil
• 4 to 6 garlic cloves, minced, or to taste
• 1 dried red Anaheim or New Mexico chile, stem and seeds removed
• ½ dried red Guajillo chile, seeds removed
• 1 cup [240 mL] chicken stock
• ½ cup [120 mL] red wine vinegar
• ¾ cup [180 mL] Spanish olive oil
• 2 slices French-style baguette bread, ¼ inch [6 mm] thick
• 1 large tomato, fire roasted, peeled, seeded, and chopped
• ½ cup [120 mL] sliced almonds, lightly toasted
• ½ red bell pepper, fire roasted, peeled, and seeded
• 6 garlic cloves, minced
• ¼ to ½ cup [60 to 120 mL] rich chicken stock
• Salt to taste
• 3 tablespoons [45 mL] sliced almonds, chopped and toasted, for garnish

Description

Chow