Spanish Cuisine
Gambas al Ajillo
The legendary garlic shrimp (Gambas al ajillo) is one of the most sought-after and aromatic tapas hits of the Spanish coast. The main secret of this dish lies in the quick simmering technique: delicate seafood is instantly cooked in bubbling premium olive oil, which is pre-infused with subtle notes of garlic and piquancy from chili peppers. Fresh parsley brings a final herbaceous accent that balances the heat. The dish boasts a vibrant Mediterranean character, a fantastic aroma, and delivers an unforgettable umami taste that makes you dip pieces of crunchy bread into the warming garlic sauce to the very last drop.
Dishday
Recipe overview
- Total time
- 1 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 180 kcal
- Protein
- 14 g
- Fat
- 13 g
- Carbs
- 1.5 g
- Fiber
- 0.3 g
Step by step
Method
- 01
Prepare the aromatic base
Prepare the aromatic base: peel the garlic and slice it into thin slivers, and chop the chili pepper into small rings (remove seeds for less heat). Finely chop the fresh parsley with a knife, using only the tender leaves without stems.
- 02
Pour the extra virgin olive oil into a cold, wide skillet, th…
Pour the extra virgin olive oil into a cold, wide skillet, then add the sliced garlic and chili. Place the skillet over moderately low heat — slow heating allows the garlic to open up and fully infuse the oil with its aroma without burning.
- 03
As soon as the garlic begins to slightly sizzle and take on a…
As soon as the garlic begins to slightly sizzle and take on a barely noticeable golden hue, increase the heat to medium and arrange the thoroughly dried and lightly salted shrimp in the skillet in a single layer.
- 04
Fry the shrimp for about 1
Fry the shrimp for about 1.5–2 minutes on each side. They should change color to a pleasant pinkish-orange and curl into neat rings; do not overcook them on the fire to maintain a juicy and firm texture.
- 05
At the very last moment, literally 10 seconds before removing…
At the very last moment, literally 10 seconds before removing from the heat, toss the chopped parsley into the pan and stir. The greens should combine with the hot oil, releasing their fresh herbal aroma while keeping a vibrant green color.
Dishday
Useful advice
Cooking tip
For this recipe, large raw shrimp (such as Argentine or tiger prawns), thoroughly peeled from shells and deveined, work best. It is crucial to dry the shrimp well with a paper towel before placing them in the pan — excess moisture will drop the oil temperature, and the shrimp will steam rather than fry.
How to serve
Traditionally in Spain, this dish is served and even cooked in individual clay dishes called 'cazuela', in which the oil continues to sizzle right on the table. Serve the shrimp piping hot, strictly accompanied by slices of fresh baguette or ciabatta for dipping into the fragrant garlic oil.
How to store
The dish is cooked in mere minutes and should be eaten immediately, as reheating will cause the delicate shrimp to become rubbery and tough. The oil with garlic and chili can be infused ahead of time, but conduct the actual cooking of the seafood strictly right before serving.
Note
Keep a close eye on the garlic while heating the oil: it should become lightly golden and release its aroma, but under no circumstances should it turn dark. Overcooked garlic instantly acquires a sharp bitterness that will ruin the flavor of the entire delicate sauce.
