The FEATR kitchen welcomes Chef Chele Gonzalez. Are you ready to learn from this pro Spanish chef? After this video, we bet you’ll be able to recreate the perfect gambas al ajillo and some creative pinchos, too! Give Chef Chele some love: https://www.instagram.com/chefchelegonzalez/ https://www.instagram.com/delibychele
https://www.instagram.com/gallerybychele
Chele’s Deli Website: https://www.delibychele.com/
Pintxos Tuna and Prawns
Ingredients
5 pc tiger prawns
6 pcs sliced sourdough baguette, toasted
1 cup caramelized onions
3 (80-100g each) red bell peppers
Tuna Loin in Citrus & Fennel from Deli by Chele
2 pc hard boiled eggs, chopped or grated
1 cup mayonnaise
1 tbsp chopped parsley
Pintxos Tuna and Bell Pepper Confit
Ingredients
6 pcs sliced sourdough baguette, toasted
1-1/2 cup caramelized onions
Tuna Loin in Citrus & Fennel from Deli by Chele
3 (80-100g each) red bell peppers
3 pcs Pickled Green Chilis from Deli by Chele, chopped
Chef Chele’s Gambas Al Ajillo
Ingredients
¼ cup extra virgin olive oil
3 cloves garlic, sliced
1 pc bird’s eye chili, chopped
5 pc tiger prawns, peeled, deveined w/ head removed
salt & pepper
2 tbsp chopped flat leaf parsley
