Gambas al Ajillo
Gambas al Ajillo (GAHM-bahs ahl ah-HEE-yoh)
Gambas al Ajillo
Plump prawns sizzling in a bath of olive oil infused with sliced garlic and a whisper of guindilla chili, served bubbling furiously in a terra cotta cazuela. The intoxicating garlic-scented oil is just as important as the prawns, demanding to be soaked up with crusty bread down to the last drop.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: sizzling earthenware cazuela
Garnishes: chopped parsley, chili flakes
Accompaniments: crusty bread for dipping
Instructions
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1
Pat the prawns completely dry with paper towels and season with salt and smoked paprika. Dry prawns are essential for a proper sizzle rather than a steam.
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2
Heat the olive oil in a terra cotta cazuela or small heavy skillet over medium heat. Add the sliced garlic and dried chili, cooking slowly for 2-3 minutes until the garlic is just turning golden at the edges. Watch carefully as garlic burns in seconds.
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3
Increase heat to high and add the prawns in a single layer. They should sizzle aggressively the moment they hit the oil. Cook for 1 minute without moving them.
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4
Flip the prawns, add the dry sherry (it will bubble dramatically), and cook for another 1-2 minutes until the prawns are just pink and curled. Do not overcook.
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5
Remove from heat immediately. The residual heat in the cazuela will continue cooking the prawns and the oil will still be bubbling when it reaches the table.
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6
Scatter with chopped parsley and a pinch of flaky salt. Serve immediately in the hot cazuela with plenty of crusty bread for dipping into the garlic-infused oil. The bread-soaking is not optional.
Did You Know?
Gambas al ajillo is the single most ordered tapa in all of Spain. The dish must arrive at the table still sizzling and bubbling in the cazuela. If it arrives quiet, something has gone very wrong, and a true Spaniard would send it back.
Chef's Notes
Equipment Tips
- earthenware cazuela
- skillet
- tongs
Garnishing
chopped parsley, chili flakes
Accompaniments
crusty bread for dipping
The Story Behind Gambas al Ajillo
The Story: Gambas al ajillo (garlic shrimp) is a tapa of shrimp sizzled in olive oil with abundant sliced garlic and a touch of dried chili. Its origins lie in the coastal and central regions of Spain where the combination of high-quality olive oil, fresh garlic, and seafood has been a cornerstone of cooking for centuries. The dish arrives at the table still bubbling in its individual earthenware cazuela, the oil infused with garlic and seafood essence.
On the Calendar: Gambas al ajillo is served year-round in tapas bars and is a traditional component of Christmas Eve dinner in many Spanish households, where seafood takes precedence over meat.
Then & Now: The recipe remains beautifully unchanged: shrimp, garlic, olive oil, chili, and perhaps a splash of brandy or sherry. Its simplicity demands excellent ingredients, and Spanish diners judge a restaurant by whether the garlic is sliced (correct) or minced (incorrect).
Legacy: Gambas al ajillo demonstrates the Spanish principle that the finest cooking requires the fewest ingredients, handled with confidence and served without pretension.
Comments (1)
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Great recipe! I added a bit more spice for my taste. Fantastic.