spanishMain ingredients
Recipe
Ingredients
- 800 g shrimp
- 5 clove(s) garlic
- 100 ml olive oil
- 1 tsp chili flakes
- 2 tbsp parsley
- 1 tsp salt
- bread
Instructions
Preparing the shrimp:
- 1Peel the shrimp and remove the dorsal vein.
- 2Rinse the shrimp under cold water and dry them with paper towels.
- 3Season them lightly with a pinch of salt and set aside.
Infusing the oil:
- 4Heat the olive oil in a large pan over medium heat.
- 5Add the thinly sliced garlic to the pan, letting it simmer gently.
- 6Stir occasionally to make sure the garlic doesn't burn, the goal being to infuse the oil with its rich, aromatic flavor.
- 7Once the garlic turns golden and fragrant, sprinkle the chili flakes into the pan.
Cooking the shrimp:
- 8Increase the heat slightly and add the shrimp to the pan.
- 9Stir gently to coat the shrimp with the garlic and chili-infused oil.
- 10Cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque.
Plating:
- 11Remove the pan from the heat and sprinkle the shrimp with chopped parsley.
- 12Serve immediately, with crusty bread for dipping in the sauce.
About this dish
Gambas al ajillo are a classic dish of Spanish cuisine, particularly appreciated for its simplicity and intense flavors. This dish consists of fresh shrimp, usually peeled, sautéed in hot olive oil with sliced garlic, which releases its distinctive aroma. The garlic is often paired with red chili flakes or Espelette pepper to add a spicy touch. Sometimes, a little fresh parsley is added at the end for freshness and color. The shrimp are cooked quickly, just enough to become tender and juicy, while absorbing the flavors of the garlic and oil. This dish is often served as tapas, accompanied by bread to dip in the flavorful oil, and can be enjoyed with a glass of white wine or sherry.
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