Gambas al Ajillo

Name: Gambas al Ajillo
Total time: 15 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 400g large shrimp or prawns, peeled and deveined; 6 large garlic cloves, very thinly sliced; 1 dried cayenne pepper (guindilla) or 1/2 tsp red pepper flakes; 120ml high-quality extra virgin olive oil; 1/2 tsp sweet smoked paprika; 1 tbsp fresh parsley, finely chopped; 1 tbsp dry sherry or white wine (optional); Sea salt to taste

Plump shrimp sizzle in a cast-iron dish of olive oil, sliced garlic, and dried chilli — a tapas classic that demands crusty bread to soak up every drop.

15 minutes

Serves 2

Appetizer

Contains common allergens

Seafood Shellfish

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Instructions

6 steps

1
Prep the Shrimp: Ensure the shrimp are completely dry by patting them thoroughly with paper towels. Season lightly with sea salt.

2
Infuse the Oil: In a traditional terracotta cazuela or a heavy skillet, combine the cold olive oil, sliced garlic, and the dried cayenne pepper.
3
Heat Gently: Place the pan over medium-low heat. Let the garlic slowly come up to temperature with the oil, sizzling gently for 3-4 minutes until it just begins to turn pale golden. Do not let it brown.
4
Cook the Shrimp: Increase the heat to medium-high. Add the shrimp in a single layer. Cook for 1 minute until the bottoms turn pink.
5
Flip and Flavor: Flip the shrimp, add the paprika and sherry (if using), and cook for 30-60 seconds until the shrimp are opaque and curled.
6
Garnish and Serve: Remove from heat immediately as the residual heat will continue to cook the shrimp. Sprinkle with fresh parsley and serve immediately, bubbling in the pan, with plenty of crusty bread to soak up the garlic oil.

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