Spanish
Gambas al Ajillo
Sizzling Spanish shrimp swimming in garlic-infused olive oil with a kick of dried chile - served bubbling hot with crusty bread.
hot_biteEasySpanish
Prep10 minCook8 minTotal18 minServes4Temphot
✓ gluten-free✓ dairy-free
⚠ Contains: 🦐 Shellfish
Recipe
Ingredients
- 1 lblarge shrimp(peeled and deveined, tails on)
- 1/2 cupolive oil(good quality Spanish)
- 8 clovesgarlic(thinly sliced)
- 2 wholedried guindilla peppers(or 1/2 tsp red pepper flakes)
- 1/2 tspsweet paprika
- 2 tbspdry sherry
- 2 tbspfresh parsley(chopped)
- 1/2 tspkosher salt
- 1 loafcrusty bread(for serving)
Make Ahead
Must be served immediately - this dish does not hold or reheat well.
Instructions
- 1Pat shrimp very dry and season with salt
- 2Heat olive oil in a large skillet or cazuela over medium heat
- 3Add garlic and dried peppers, cook until garlic is just golden, about 1 minute
- 4Increase heat to high, add shrimp in a single layer
- 5Cook shrimp 1-2 minutes per side until just pink
- 6Add paprika and sherry, let bubble for 30 seconds
- 7Remove from heat, scatter with parsley
- 8Serve immediately in the hot pan with crusty bread for dipping
Notes
Pro Tips
Use a traditional clay cazuela if you have one - it retains heat beautifully. Don't skimp on the garlic or the olive oil.
History & Origin
Gambas al ajillo is a tapas bar staple throughout Spain, particularly in Madrid and Andalusia. The dish exemplifies Spanish cuisine's mastery of simple ingredients transformed by technique.
Pairs Well With
sherryspanish-winegin
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