Experience the Sizzle
Imagine the sound of shrimp sizzling in a clay cazuela, rich aromas wafting through a bustling Spanish tapas bar. This is the magic of gambas al ajillo—a quintessential Spanish tapa that captures the essence of culinary simplicity. Plump shrimp bubble away in a pool of high-quality olive oil, infused with an abundance of garlic, smoky paprika, and a whisper of dried chili. It’s a dish that takes less than 10 minutes to prepare and serves up an explosion of flavor that will transport your taste buds straight to Spain. Don’t forget the crusty bread, perfect for sopping up that delicious, aromatic oil!
Key Recipe Highlights
- Cuisine: Spanish
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Servings: 2-3 as a tapa, can be doubled
- Dietary Note: Gluten-free, dairy-free, low-carb
Become a Tapas Hero!
Ready to impress? Become a tapas hero in 15 minutes! Pin this recipe to your appetizer ideas board for your next dinner party.
Essential Ingredients
The heart of this dish lies in its simple yet flavorful ingredients:
- 1/2 lb (225g) large raw shrimp (16/20 count), peeled and deveined
- 1/2 cup high-quality extra virgin olive oil
- 8-10 cloves garlic, thinly sliced
- 2-3 dried guindilla or arbol chilies, crumbled
- 1 teaspoon smoked paprika (pimentón de la vera)
- 2 tablespoons dry white wine or lemon juice
- 2 tablespoons fresh parsley, finely chopped
- Salt, to taste
Quick Preparation Steps
- Pat shrimp dry, season lightly with salt.
- Heat olive oil; add garlic and chilies, cooking until fragrant.
- Stir in smoked paprika.
- Add shrimp, cooking until pink and opaque.
- Deglaze with wine; stir in parsley.
Serving Suggestions
Serve sizzling hot alongside thick slices of crusty bread, perfect for dipping in the extraordinary garlic oil. Consider pairing it with tortilla española, patatas bravas, or layering over a bed of rice for a heartier meal.
Pro Tips
- Use sliced garlic for better infusion and crispy texture.
- Control your heat level with whole or crumbled chilies.
- Use a small clay cazuela or cast-iron skillet for best results.