Gambas al Ajillo

Authentic Gambas al Ajillo Recipe - Traditional Spanish Dish

Region / culture: Spain | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Gambas al Ajillo, also known as garlic shrimp, is a popular Spanish tapas dish that is bursting with flavor. This dish is simple yet delicious, making it a favorite among seafood lovers.

History

Gambas al Ajillo originated in Spain, where it is commonly served as a tapas dish. The combination of fresh shrimp, garlic, and olive oil creates a dish that is both savory and satisfying.

Ingredients

1 lb (454 g) of 20 large fresh shrimp, peeled and deveined
4 tbsp of virgin olive oil
8 cloves of garlic, crushed
0.25 cup of chopped flat leaf parsley
1 whole dried chili pepper, crushed (guindillas or peperoncini)
a sprinkle of salt, to taste
freshly ground black pepper
juice from one lemon
0.5 cup of white wine

How to prepare

Heat the olive oil over medium-high heat in a large frying pan.
Add the fresh shrimp.
Fry for a few minutes until lightly browned.
Add the garlic, chile, salt, and black pepper.
Saute for another minute over high heat.
Add the fresh lemon juice, white wine, and another generous splash of olive oil.
Saute until the shrimp is fully cooked and the liquid is slightly reduced, for another minute.
Garnish with parsley and serve with rustic bread to soak up the lemony olive oil.

Variations

Add a splash of sherry or brandy for extra flavor.
Include diced tomatoes or bell peppers for a pop of color and sweetness.

Cooking Tips & Tricks

Make sure to use fresh shrimp for the best flavor and texture.

- Be careful not to overcook the shrimp, as they can become tough and rubbery.

- Adjust the amount of garlic and chili pepper to suit your taste preferences.

Serving Suggestions

Gambas al Ajillo can be served as a tapas dish or as a main course with a side of rice or crusty bread.

Cooking Techniques

Make sure to cook the shrimp quickly over high heat to prevent them from becoming tough.

- Use a large frying pan to ensure that the shrimp cook evenly.

Ingredient Substitutions

Use prawns or langoustines instead of shrimp.

- Substitute parsley with cilantro for a different flavor profile.

Make Ahead Tips

Gambas al Ajillo is best served fresh, but you can prepare the garlic and chili mixture ahead of time for convenience.

Presentation Ideas

Serve Gambas al Ajillo in a traditional Spanish cazuela for an authentic touch. Garnish with fresh parsley and a lemon wedge for a pop of color.

Pairing Recommendations

Gambas al Ajillo pairs well with a crisp white wine, such as Albariño or Verdejo. Serve with a side of crusty bread and a green salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Gambas al Ajillo contains approximately 250 calories.

Carbohydrates

Each serving of Gambas al Ajillo contains approximately 2 grams of carbohydrates.

Fats

Each serving of Gambas al Ajillo contains approximately 15 grams of fats.

Proteins

Each serving of Gambas al Ajillo contains approximately 20 grams of proteins.

Vitamins and minerals

Gambas al Ajillo is a good source of vitamin C, iron, and calcium.

Alergens

Gambas al Ajillo contains shellfish and garlic, which may be allergens for some individuals.

Summary

Gambas al Ajillo is a nutritious dish that is high in protein and healthy fats. It is a great option for those looking to enjoy a flavorful seafood dish.

Summary

Gambas al Ajillo is a classic Spanish dish that is perfect for seafood lovers. With its simple yet flavorful ingredients, this dish is sure to impress your guests and become a favorite in your recipe repertoire.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Gambas al Ajillo. It was a warm summer evening, and I was visiting my dear friend Maria in her cozy kitchen. The aroma of garlic and spices filled the air, and I couldn't help but be drawn to the sizzling pan on the stove.

Maria noticed my interest and smiled as she stirred the shrimp and garlic together. "Ah, you've never had Gambas al Ajillo before, have you?" she asked, her eyes twinkling with mischief.

I shook my head, eager to learn more about this tantalizing dish. Maria gestured for me to come closer, and she began to explain the origins of the recipe.

"It's a traditional Spanish dish," she began, her voice soft and melodic. "The name Gambas al Ajillo translates to 'garlic shrimp,' and it's a simple yet delicious dish that is beloved all over Spain."

As Maria continued to cook, she shared with me the story of how she learned to make Gambas al Ajillo. It was many years ago, during a trip to Barcelona, that she first tasted this delectable dish. The flavors were so exquisite, so perfectly balanced, that she knew she had to learn how to recreate it at home.

Maria spent hours in the kitchen of a local restaurant, watching the chef prepare the dish with precision and care. She took notes, asked questions, and soaked up every bit of knowledge she could about the art of making Gambas al Ajillo.

When she returned home, Maria immediately set to work practicing the recipe. She experimented with different quantities of garlic, paprika, and olive oil until she found the perfect combination of flavors. And as she cooked, she shared her newfound passion for Gambas al Ajillo with friends and family, spreading the joy of this traditional Spanish dish wherever she went.

As I listened to Maria's story, I was captivated by her love for cooking and her dedication to mastering the art of Gambas al Ajillo. I could see the pride in her eyes as she plated the dish and garnished it with a sprinkle of fresh parsley.

Finally, the moment of truth arrived as Maria handed me a plate of sizzling shrimp, bathed in a fragrant garlic-infused oil. I took a bite, and my taste buds exploded with delight. The shrimp were tender and juicy, the garlic was pungent and flavorful, and the spices added a subtle warmth that lingered on my tongue.

I savored every bite, feeling grateful for the opportunity to experience such a delicious and authentic dish. And as I looked at Maria, a dear friend who had shared her knowledge and passion with me, I knew that this recipe for Gambas al Ajillo would always hold a special place in my heart.

From that day on, Gambas al Ajillo became a staple in my own kitchen. I would cook it for family gatherings, dinner parties, and quiet nights at home. And with each batch I made, I would think of Maria and the magical evening when she first introduced me to the wonders of this traditional Spanish dish.

Now, as I share this recipe with you, my dear grandchild, I hope that you too will feel the same sense of wonder and joy that I did when I first learned to make Gambas al Ajillo. May this dish bring you warmth, comfort, and a taste of the rich culinary traditions that have been passed down through generations.

And remember, cooking is not just about following a recipe—it's about passion, creativity, and the joy of sharing delicious food with those you love. So embrace the magic of the kitchen, my dear grandchild, and may your culinary adventures be as fulfilling and enchanting as mine have been. Bon appétit!