Spanish tecipes tapas | Gambas al Ajillo
Spanish tecipes tapas | Gambas al Ajillo
Spanish cuisine is a treasure trove of flavors, textures, and aromas that awaken the senses and create unforgettable memories. As a chef, I often find myself drawn to the magic of Spanish recipes tapas, those delightful small plates meant to be shared and savored with loved ones. They are more than just food—they’re an experience, a bridge that connects generations, and a reason to gather around the table.
One tapa that never fails to charm is Gambas al Ajillo, or garlic shrimp. This dish, with its simplicity and rich flavors, has the power to bring people together. Whether it’s a casual evening with friends or a family celebration, Gambas al Ajillo always shines. Today, I’ll guide you through a recipe that’s easy to prepare at home and guaranteed to transport you to the heart of Spain.
Ingredients
Fresh shrimp (peeled and deveined): 500 grams
Garlic cloves (thinly sliced): 5-6
Olive oil: 100 ml
Dried chili flakes: 1 teaspoon (adjust to your spice preference)
Fresh parsley (finely chopped): 2 tablespoons
Sea salt: 1 teaspoon
Paprika (optional): A pinch
Crusty bread: For serving
These simple yet flavorful ingredients form the foundation of a dish that is both authentic and satisfying.
Preparation
Prep the Shrimp: Begin by rinsing the shrimp under cold water and patting them dry with a paper towel. Season them lightly with a pinch of sea salt and set them aside. This ensures the shrimp are perfectly seasoned from the start.
Infuse the Oil: Heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic to the pan, allowing it to gently sizzle. Stir occasionally, ensuring the garlic doesn’t burn. The goal here is to infuse the oil with its rich, aromatic flavor.
Add Some Heat: Once the garlic becomes golden and fragrant, sprinkle the dried chili flakes into the pan. This step brings a subtle heat to the dish, enhancing its depth without overwhelming the delicate shrimp.
Cook the Shrimp: Turn up the heat slightly and add the shrimp to the skillet. Stir gently to coat the shrimp in the flavorful garlic and chili-infused oil. Cook for about 2-3 minutes on each side or until the shrimp turn pink and opaque. Be careful not to overcook them, as this can make the shrimp rubbery.
Garnish and Serve: Remove the pan from the heat and sprinkle the chopped parsley over the shrimp. For an extra touch of flavor, add a pinch of paprika if desired. Serve immediately, ensuring every bite is soaked in the garlic-infused oil. Pair it with crusty bread to soak up the delicious sauce—it’s an experience you don’t want to miss.
Gambas al Ajillo is a perfect example of how Spanish recipes tapas can turn a few simple ingredients into something extraordinary. This dish is not just a crowd-pleaser but also a gateway to the vibrant culture of Spain. I invite you to try this recipe and share it with your family and friends. Bon appétit!