Photographs by Angie Norwood Browne
Smoked Paprika grilled Leeks
6 leeks, small to medium diameter
2 T. olive oil
sea salt and black pepper
2-3 tsp. sherry vinegar
1 1/2 tsp. Spanish smoked paprika
1-2 tablespoon high quality, extra virgin olive oil
2 tsp. fresh thyme, chopped
2 1/2 T. pine nuts, toasted
Trim the dark green tops off the leeks (the pale green and white are what’s wanted here). Trim the roots as needed, leaving the base intact. Cut the remainder in half lengthwise. Run under water to wash. Place halved leeks face up on a large plate. Brush generously with olive oil and season with salt, pepper and 1 tsp. of the chopped thyme. Set aside as the grill heats.
Grill leeks over low-medium heat on a grill or stove-top grill pan. The goal is to slowly cook the leek through, allowing the flesh to soften and become sweet before the outside is charred.
Return grilled leeks to the plate, face up. Mix together sherry vinegar, and 1 T. of the high quality olive oil with a dash of salt and pepper. Drizzle over leeks and add an even sprinkle of smoked paprika. Let leeks marinate briefly (or longer if you’d like) at room temperature. Serve on individual tapas size plates or a single platter. Just before serving, garnish with remaining thyme, pine nuts and a final drizzle of olive oil.
Recipe and Food Styling by Patty Wittmann