Gambas al Ajillo
Gambas al Ajillo is an iconic Spanish dish, renowned for its simplicity and depth of flavor, capturing the essence of Spanish culinary traditions. It features succulent shrimp (gambas) sautéed in a fragrant garlic (ajillo) oil, spiced with slices of potent Spanish chorizo, and enriched with a splash of dry sherry, which adds complexity and a hint of sweetness to the dish. This delightful combination of ingredients results in a harmonious blend that tantalizes the taste buds, offering a spicy kick from the chorizo that perfectly complements the tender sweetness of the shrimp. The dish is typically served with a generous portion of the rich, garlicky oil for dipping bread, turning each bite into a flavorful experience. Discovered during travels through Spain, its preparation has been perfected and is now shared as a cherished recipe, inviting others to enjoy a taste of Spanish culture and the joy of simple, yet beautifully crafted meals.
Equipment
- 1 pan
Ingredients
- 2 tablespoons dry sherry
- 1 tablespoon Italian parsley
- 1 teaspoon hot smoked paprika
- 1/4 cup extra-virgin olive oil
- 1 pound shrimp
- 4 cloves garlic
Instructions
- Finely cut garlic. Paprika and sea salt are used to season the shrimp. To coat, mix it.
- In a pan, cook the garlic and oil on moderate flame.
- Cook for about two minutes or until the garlic begins to turn translucent.
- Increase the heat to the extreme and add the shrimp.
- Toss and rotate the shrimp with tongs for around two minutes or until they start to curl but are still uncooked.
- Pour the sherry in. Heat, constantly stirring, for 1 minute more, or till sauces come to boiling and shrimp is fried through.
- Remove the pan from the heat. With a spoon, fold in the parsley.