Garbanzos con Ostiones
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked chickpeas (canned) | 2 jars (frascos) |
| Cleaned oysters | 40 oysters |
| Onion (finely chopped) | 1 onion |
| Garlic (minced) | 1/2 clove |
| Tomato (peeled and grated) | 1/2 tomato |
| White wine | 1/2 cup |
| Aji color (or paprika) | 1 tablespoon |
| Arugula leaves | For garnish |
| Olive oil, sea salt, and pepper | To taste |
Instructions
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Prepare the Sofrito: In a skillet, heat a drizzle of olive oil and sauté the finely chopped onion over medium heat. After about 5 minutes, add the minced garlic and continue cooking to prevent burning.
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Add Flavor: Stir in the aji color, followed by the white wine and grated tomato. Allow the mixture to simmer for approximately 10 minutes to let the wine evaporate.
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Incorporate the Chickpeas: Add the chickpeas along with their liquid to the sofrito, cooking for a few more minutes to reduce some of the juice. Season with sea salt and pepper to taste.
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Sear the Oysters: Just before serving, heat another skillet with a bit of olive oil until it starts to smoke. Add the oysters, letting them brown on one side for a little over a minute, ensuring the pan is hot enough.
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Finishing Touches: Flip the oysters and cook for an additional minute. Pour any accumulated oyster juice into the chickpea mixture, seasoning it further with salt and pepper. Serve garnished with fresh arugula leaves or parsley for a burst of color and flavor.
Enjoy this delightful dish that combines the earthiness of chickpeas with the briny richness of oysters, creating an ultimate culinary experience!
