PANTRYFLEX

simmer · seafood sauce

★★★ KITCHENPrep 5 minCook 15 min

Madrid XO Ibérico

Independent adaptation of a publicly published Dabiz Muñoz recipe. Not affiliated with, sponsored by, or endorsed by Dabiz Muñoz.

Madrid's three-star XO, cured ham and dried seafood in every spoonful.

Ratio

Ratio by volume: Olive Oil 110 ml, Sesame Oil 27 ml
Olive Oil 110 mlSesame Oil 27 ml

Ingredients

  • Dried Shrimp — 5g small (shell on) + 75g large (peeled)
  • Dried Scallop — 150g compoy
  • Dried Squid — 50g
  • Thai Chile — 5 pieces
  • Ginger — 50g
  • Garlic — 30g
  • Shallot — 50g
  • Olive Oil — 100g
  • Sesame Oil — 25g

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Sesame Oil.
  2. Add: Dried Shrimp, Dried Scallop, Dried Squid, Thai Chile, Ginger, Garlic.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

Keep this recipe

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

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Provenance

Chef of the three-Michelin-star DiverXO in Madrid; known for boundary-pushing Asian-Iberian cooking.

Originally published as Salsa XO Ibérica.

Adapted from a Dabiz Muñoz recipe (Dabiz Muñoz / Pescaderías Coruñesas recipe feature).

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Dabiz Muñoz / Pescaderías Coruñesas recipe feature (published as “Salsa XO Ibérica”). Full citation lives in Provenance.

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