Gambas al Ajillo
“Sizzling Spanish garlic shrimp cooked in olive oil with chili flakes and a splash of sherry, served in a clay dish.”
Shrimp
Garlic
Olive Oil
Sherry
Parsley
Chili PepperWhere it comes from
Gambas al Ajillo is a quintessential Spanish dish that highlights the simplicity and bold flavors of Mediterranean cooking. This dish, originating from Andalusia, showcases the region's love for seafood, particularly garlic shrimp cooked in olive oil. Interestingly, it is common to serve this dish sizzling hot in a clay dish, enhancing the overall dining experience.
On the Palate
How it's made
5 steps · Show ↓7 min active
How it's made
5 steps · Show ↓- 11 min
Warm the olive oil in a sauté pan over medium heat until it shimmers. Add the minced garlic and cook for about a minute, just until it begins to turn golden and releases its aroma.
Watch outBe careful not to let the garlic burn, as it will turn bitter.
- 21 min
Increase the heat to high and add the shrimp, lemon juice, sherry, and paprika. Stir briskly to coat the shrimp in the flavorful oil.
- 33 min
Continue to sauté the shrimp, stirring constantly, until they turn pink and start to curl, about 3 minutes.
Watch outShrimp cook quickly; overcooking will make them tough and rubbery.
- 41 min
Remove the pan from heat and transfer the shrimp, along with the oil and sauce, to a warm plate. Season with salt and freshly ground black pepper to taste.
- 51 min
Sprinkle the dish with chopped fresh parsley for a burst of color and freshness before serving.
