Chef José Pizarro shares his recipe for huevos rellenos, Spanish-style devilled eggs. The creamy, garlicky centres are each topped with a sprinkling of smoked paprika and a large anchovy. ...
Chef José Pizarro shares his recipe for huevos rellenos, Spanish-style devilled eggs. The creamy, garlicky centres are each topped with a sprinkling of smoked paprika and a large anchovy. The perfect festive canapés to serve with cava.
Put the eggs in a pan of cold water and bring to the boil. Once boiling, cook for 6 minutes, then drain and cool under cold running water. Set aside.
To make the alioli, whisk together the egg yolk, garlic, vinegar and a pinch of salt and white pepper. Whisking constantly, gradually pour in the olive oil in a steady stream until you have a smooth, thick emulsion. Whisk in the extra-virgin olive oil and the just-boiled water. Season to taste with the lemon juice and more salt.
Peel the eggs and halve them lengthways. Scoop out the yolks and mash them in a bowl with 4 tbsp of the alioli and a pinch of paprika. Mix well, then spoon back into the cavities in the egg whites.
Arrange the eggs on a serving plate, then lay an anchovy fillet on top of each half. Finish with an extra sprinkling of paprika and a drizzle of oil.