Gambas al Ajillo

Gambas al ajillo is a quintessential dish part of the rich tapestry of tapas that define Spanish culinary culture. It showcases the beauty of simple ingredients– shrimp, garlic, olive oil, and chili pepper– transformed into something incredibly delicious. The aroma of garlic and olive oil combined with the sizzling shrimp is delightfully enticing. It can be served as an appetizer, part of a tapas spread, or even as a main course with accompaniments like bread or rice. 

Although the ingredients are basic, and the preparation is quite simple, cooking gambas al ajillo requires skill to create the perfect balance of flavors and textures. The garlic must be sautéed just right without burning, and the shrimp should be cooked just until tender and juicy. Sauté the shrimp in a cazuela with plenty of sliced garlic, chili pepper, and a splash of olive oil (you can add white wine or sherry to add moisture to the sauteeing and tenderize the shrimp). Serve sizzling hot in its cazuela. Accompany with crusty bread to soak up the delicious garlic-infused oil.

INGREDIENTS 

1 pound large shrimp or prawns, peeled and deveined

6 cloves garlic, thinly sliced

1/4 cup extra virgin olive oil

1/4 cup dry white wine

1 tablespoon fresh parsley, chopped

1/2 teaspoon red pepper flakes (adjust to taste)

salt, to taste

crusty bread, for serving

ELABORATION

1. Prepare the shrimp

   - Make sure the shrimp are peeled and deveined. You can leave the tails on for presentation if desired.

2. Preheat the Oven

   - Place the cazuela in the oven and preheat it to 375°F (190°C).

3. Heat the olive oil and garlic

   - In a separate skillet or frying pan, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes. Sauté for about 1 minute until the garlic becomes fragrant. Be careful not to burn the garlic.

4. Add Shrimp to Cazuela

   - Carefully remove the hot cazuela from the oven and place it on the stove over medium-high heat. Add the shrimp to the cazuela in a single layer.

5. Pour in Wine and Garlic Oil

   - Pour the white wine over the shrimp in the cazuela. Then, carefully pour the garlic and oil mixture from the skillet over the shrimp.

6. Bake in the Oven

   - Place the cazuela back in the oven and bake for about 8-10 minutes, or until the shrimp are pink and cooked through. The cazuela will help infuse the shrimp with the flavors of the garlic and wine.

7. Season and Serve

   - Remove the cazuela from the oven. Season the gambas al ajillo with a little salt and sprinkle chopped fresh parsley over the top.

8. Serve Hot

   - Serve the gambas al ajillo directly from the cazuela while hot. Serve with crusty bread on the side to soak up the delicious garlic-infused olive oil.

Good to know…

Tips:

• Use good quality extra virgin olive oil and fresh shrimp for the best flavor.

• Shrimp cook very quickly, so be careful not to overcook them, or they'll become tough and rubbery.

• If you prefer more heat, increase the amount of red pepper flakes. You can also add a squeeze of lemon juice for a tangy touch before serving.

• pairs well with crisp white wine

Why the cazuela? Gambas al ajillo is traditionally both prepared and served in a cazuela (a clay cooking pot). It is the traditional method but it also enhances the flavors through slow and even cooking because the clay retains and distributes heat evenly, allowing the shrimp to cook gently , remain tender and juicy, and absorb the delicious garlic and wine-infused olive oil. Also serving gambas al ajillo in a cazuela adds a rustic elegance to the presentation.