Gambas al Ajillo

25 minutes

Leicht

2 people

Gambas al Ajillo – which translates to shrimp in garlic oil – is a true classic of Spanish tapas cuisine that requires very few ingredients, which is precisely why it tastes so delicious. Preparing it in a cazuela – a small, traditional Spanish clay dish – gives it its typical rustic flavor. If you don't have one, the recipe also works wonderfully in a fireproof pan or small baking dish. The only important thing is that the oil must be hot – then the shrimp cook gently in it and soak up the garlic and chili aroma. Best served hot and bubbling – with fresh white bread for dipping, it's an absolute delight!

Ingredients

500 g GOOD GAMBA shrimp, whole
5 cloves of fresh garlic, finely sliced
40 ml extra virgin olive oil
5 dried chili peppers, cut into thin rings
1 small bunch flat-leaf parsley, finely chopped
½ tsp salt
White bread

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also in the kitchen. This recipe was written by him.

Preparation

First, carefully peel the 500 g of GOOD GAMBA shrimp, removing the intestines. In our How To article, you will find detailed instructions on how to peel shrimp correctly. Set the peeled shrimp aside.
Now heat 40 ml of olive oil in a cazuela or ovenproof pan in the oven at 170 degrees. You can easily tell if the olive oil is hot enough by holding a wooden stick in it. If it bubbles slightly in the oil, you're ready to go.
Add the 5 finely chopped garlic cloves to the oil and gently brown over medium heat until it takes on a golden, slightly caramelized color—not too dark, otherwise it will become bitter. Now add the dried chili rings and let them cook briefly.
Then add the prepared shrimp to the hot oil. Reduce the heat slightly and let the shrimp cook in the aromatic oil for about 5 minutes—they should remain nice and translucent and juicy.
Finally, season with half a teaspoon of salt and sprinkle with a small bunch of freshly chopped parsley. If you like, you can now add a few rings of fresh chili for extra heat.
Be sure to serve the finished gambas al ajillo immediately, while the oil is still bubbling hot – serve with crusty white bread so that every last drop of the aromatic oil can be mopped up.

Tip: If you don't have a cazuela, any ovenproof dish or small pan will do – the important thing is that it retains heat well. Our HONEST CATCH Sauvignon Blanc is an excellent accompaniment to gambas al ajillo: fresh, fruity, and a great contrast to the spicy garlic oil.