spanish gambas al ajillo
dive into these sizzling spanish gambas al ajillo featuring plump succulent shrimp swimming in a rich golden pool of garlic-infused olive oil and a hint of smoky paprika served in a traditional clay pot alongside perfectly charred sourdough toast for dipping into that liquid gold sauce and accompanied by a crisp glass of wine in a rustic old-world tavern setting that brings the true taste of spain straight to your table for an unforgettable tapas experience
HEALTHY SEAFOOD
HEALTHY CHEF
3/19/20261 min read
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INGREDIENTS:
• 500g large prawns or shrimp (peeled and deveined).
• 6-8 cloves of garlic (thinly sliced).
• 120ml high-quality extra virgin olive oil.
• 1 teaspoon smoked paprika (pimentón).
• 1 dried red chili or half a teaspoon of chili flakes.
• a splash of dry sherry or white wine (optional).
• juice of half a lemon.
• a handful of fresh parsley (finely chopped).
• sea salt to taste.
• crusty sourdough bread for servin
PREPARATION:
• STEP 1: pat the shrimp dry with paper towels and season them lightly with salt.
• STEP 2: in a wide skillet or clay pot add the olive oil and sliced garlic over medium-low heat.
• STEP 3: cook the garlic slowly until it just begins to turn golden and fragrant but be careful not to burn it.
• STEP 4: add the chili and the smoked paprika stirring for about 30 seconds to release the oils.
• STEP 5: turn the heat up to medium-high and add the shrimp in a single layer.
• STEP 6: cook for about 1-2 minutes per side until they turn pink and opaque then add the wine if using.
• STEP 7: remove from heat immediately and stir in the lemon juice and fresh parsley.
• STEP 8: serve sizzling hot directly in the pan with plenty of toasted bread to soak up the garlic oil.
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