Gambas al Ajillo
Classic Spanish garlic shrimp cooked in fragrant olive oil with chilli and smoked paprika – simple, fast and bursting with flavour.
Equipment
Ingredients
Ingredients
Spanish extra virgin olive oil
60 ml
garlic (sliced)
6 clove
chilli (sliced)
2 piece
gambas (large shrimp) (raw, peeled)
300 g
smoked paprika
5 g
lemon (juiced)
1 piece
salt
3 g
parsley (chopped)
15 g
good bread
4 slice
Instructions
Prepare ingredients
Slice garlic and chilli, chop parsley and juice lemon.
Heat the oil
Pour olive oil into a pan and heat gently over medium heat.
Fry garlic and chilli
Add sliced garlic and chilli to the warm oil and fry gently until fragrant and just golden.
Cook the shrimp
Add the gambas (shrimp) to the pan and season with salt and smoked paprika. Cook quickly until pink and opaque.
Finish and serve
Remove from heat, squeeze in lemon juice and sprinkle with chopped parsley. Serve immediately with good bread to soak up the oil.
Original recipe
Storage
Best eaten immediately. Reheating may make shrimp rubbery.
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