Gambas Al Ajillo

gambas_al_ajillo

Gambas al Ajillo is one of the most iconic Spanish dishes, famed for its simplicity and delicious flavours. This classic tapa is a firm favourite amongst Spanish people and has become popular all around the world. This Spanish dish is commonly served as a starter or a light meal and is sure to impress any seafood lover.

The dish translates to “prawns with garlic” and it really is just that. Fresh prawns are cooked in generous amounts of garlic, olive oil, and chili flakes. The dish is surprisingly easy to make and can be whipped up in no time, making it an excellent choice for those who want to impress their guests without spending hours in the kitchen.

The origins of Gambas al Ajillo date back to Andalusia, in southern Spain. It was widely believed that the dish was created by fishermen who would cook their caught prawns right on the beach, using simple ingredients found in their surroundings. Over time, the dish gained immense popularity, and it has been a staple of Spanish cuisine ever since.

When it comes to the ingredients, the dish is very minimalistic. Fresh prawns are the star of the dish, with garlic and olive oil providing the base flavours. Chili flakes add a hint of heat to the dish and a splash of white wine adds acidity and depth. When the dish is done, it is usually garnished with fresh parsley, which provides an irresistible aroma and flavour.

To make the dish, you will need to start by cleaning your prawns. Make sure that you remove the heads, shells and devein them. The next step is to prepare the sauce. Heat one part olive oil and one part chopped garlic in a frying pan over medium heat. Add in the chili flakes and cook to allow the flavours to mix, for a few minutes. Once the garlic turns a golden brown colour, add the prawns, and cook for approximately 2 minutes or until they turn pink. It is important not to overcook the prawns, as they can become rubbery.

To finish the dish, add a splash of white wine and let the dish simmer for about a minute as the alcohol cooks off. Finish by adding some fresh parsley and lemon juice if desired. When serving, it is recommended to serve with some crusty bread that can be used to soak up the sauce and enhance the flavour.

In conclusion, Gambas al Ajillo is a must-try Spanish dish that is perfect for seafood lovers. It is a simple and delicious recipe that can be enjoyed alone as a light meal or served as a starter to a dinner party. The dish’s simplicity means that it can be prepared in no time, making it an ideal, easy-to-make meal option. So why not try making this Spanish classic yourself and savour the mouth-watering flavours firsthand?

Ingredients:

  • 1 lb large raw shrimp, peeled and deveined
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 10 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1/2 tsp paprika
  • 1/4 tsp red pepper flakes
  • Salt and pepper to taste
  • 1/4 cup parsley, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. In a large skillet, heat the olive oil and butter over medium-high heat.
  2. Add the minced garlic and cook for 1-2 minutes until fragrant, but not brown.
  3. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through.
  4. Add the white wine, paprika, red pepper flakes, salt, and pepper to the skillet and stir to combine.
  5. Cook for an additional 2-3 minutes until the sauce has thickened slightly and the shrimp are coated.
  6. Remove the skillet from the heat and sprinkle with chopped parsley.
  7. Serve the Gambas al Ajillo hot with lemon wedges on the side.

Enjoy!