Gambas al Ajillo
During a mesmerizing journey to the vibrant coasts of Spain, I was fortunate enough to indulge in "Gambas al Ajillo," a quintessential Spanish dish that left an indelible mark on my culinary consciousness. This simple but profoundly flavorful dish consists of succulent prawns sautéed in a fragrant olive oil that's heavily infused with garlic and garnished with fresh parsley, creating a medley of flavors that truly embodies the essence of Spanish cuisine. The sweetness of the prawns juxtaposed with the aromatic punch of garlic and the freshness of parsley culminates in an unforgettable taste experience. Motivated by this discovery, I embarked on a mission to replicate the magic of this dish in my own kitchen. Through trial and refinement, I succeeded in capturing the spirit of that memorable meal. With great enthusiasm, I now share the essence of "Gambas al Ajillo" with you, inviting you to partake in the rich tapestry of Spanish cooking and bring a piece of Spain's culinary tradition into your home.
Equipment
- 1 small bowl
- 1 deep fryer
Ingredients
- 2 tablespoon red wine vinegar
- 400 g pack large prawn
- a small slice of day-old bread
- 8 tablespoon olive oil
- 10 blanched almonds
- 3 sprigs parsley
- 1 large ripe tomato
- 10 shelled hazelnuts
- 3 fat garlic cloves
- 1 fresh red chili
- 1 red pepper
Instructions
- Proceed to grill the jalapeno, chili, and clove for another 4-5 minutes, just until the skins of the paprika and chili have browned, and the garlic has softened.
- Distribute the nuts out on the foil and roast them on the grill.
- In a mixing bowl, thinly slice the nuts and basil.
- Place in a small bowl.
- In a deep fryer, warm 3 tablespoons of oil, add the onion, garlic, chili, and cook for three minutes.
- Mix the walnuts and basil into the sauce the next day.
- Serve with the shelled prawns in a shallow dish on a platter.