A Spanish tapas classic, Gambas Al Ajillo, is a regular feature on our menu here at Spanish Pig. Not only are they a must-have as part of a tapas spread, but they are also great for a quick, healthy and simple dinner. Delicious served with some crusty bread for dipping in the garlicky oil and a crunchy green salad on the side.
They key to a great gambas al ajillo in our opinion, is cooking it in a cazuela (earthenware dish) and serving the garlicky shrimp bubbling hot. If you don’t have this kind of dish, any frying pan will do but be sure to heat up your serving dish in the oven before serving to help keep the shrimp piping hot.
Ingredients (about 2 servings):
10-12 large raw shrimp, peeled.
3 garlic cloves, very thinly sliced
Salt and pepper
Peel and slice the garlic very thinly.
Season the shrimp with the paprika
Heat the pan (or cazuela) with the olive oil over medium to high heat
Add the garlic and cook for about 2 minutes until the garlic begins to turn golden in colour
Add the shrimp, turning them over until pink and fully cooked through
Finish with a sprinkle of paprika, salt and pepper to taste. You can also add parsely and a few chilli flakes or fresh chillis if you like some heat
Serve with some crusty bread, such as a baguette for dipping in the delicious juices.