Authentic Gambas al Ajillo Recipe | Spanish Garlic Shrimp Tapas

shrimp

🥗Healthier: scallops

💰Cheaper: pollock

Scallops are leaner, while pollock is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is budget-friendly.

Clean the shrimp by removing the shells and deveining them; place on a tray with paper towels to dry.

Slice 8 garlic cloves finely to prevent burning and help infuse the olive oil.

Chop half a bunch of parsley, using only the leaves.

Add a lot of olive oil to a clay pot or regular pan; this will become the sauce.

Add the sliced garlic to the oil and turn the heat on low to cook the garlic gently without burning.

Cut the gindia pepper using shears and add it to the oil for a kick; leave it out if you prefer no spice.

Once the oil starts bubbling and the garlic begins to brown, add the shrimp to the pot, ensuring they are covered with olive oil.

Add 1/2 cup of white wine for tanginess; lemon or vinegar can be used as alternatives.

Season with salt generously and add 1 tbsp of Spanish hot paprika, mixing everything together.

Once the shrimp are halfway cooked, lower the heat and add the chopped parsley, tossing everything together before turning off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens