Traditional Spanish Gambas al Ajillo

• •1.5 lb shrimp, large, fresh, peeled and deveined, tails on
• •0.8 cup extra virgin olive oil, good quality
• •10 large garlic cloves, thinly sliced
• •2 small dried guindilla peppers, whole or broken (or red pepper flakes)
• •2 tablespoon fresh parsley, finely chopped
• • to taste sea salt

Instructions

1. 1

   Pat the peeled and deveined shrimp very dry with paper towels. This is crucial for achieving a good sear and preventing the oil from splattering excessively. Season lightly with sea salt.

2. 2

   In a traditional Spanish cazuela (clay pot) or a heavy-bottomed skillet (cast iron works well), pour the extra virgin olive oil. Place over medium-low heat.

3. 3

   Add the thinly sliced garlic and the dried guindilla peppers (or red pepper flakes) to the cold or slightly warm oil. This allows the garlic to infuse the oil gently without burning. Cook slowly for 3-5 minutes, stirring occasionally, until the garlic is fragrant and lightly golden, but not brown. Be careful not to burn the garlic, as it will turn bitter.

4. 4

   Increase the heat to medium-high. Once the oil is hot and sizzling, add the prepared shrimp in a single layer. Cook for 1-2 minutes per side, or until the shrimp just turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary.

5. 5

   Once the shrimp are cooked through, remove the pan from the heat immediately to prevent overcooking. Stir in half of the fresh chopped parsley.

6. 6

   Serve the Gambas al Ajillo sizzling hot, directly from the cazuela or skillet. Garnish with the remaining fresh chopped parsley. Provide plenty of crusty bread for dipping into the flavorful garlic-infused oil.

Chef's Tips

• 💡Use high-quality extra virgin olive oil for the best flavor, as it is a star ingredient in this dish.
• 💡Do not overcook the shrimp! They cook very quickly and will become tough if left on the heat for too long. They should be just pink and tender.
• 💡The key to flavorful garlic is to cook it gently until golden, not brown or crispy, which can make it bitter.
• 💡Serve immediately while the dish is still sizzling. A traditional clay cazuela helps retain heat beautifully.
• 💡Adjust the amount of guindilla peppers or red pepper flakes to your preferred level of spice.
• 💡A splash of dry sherry (fino or manzanilla) added right after the shrimp are cooked can add an extra layer of authentic Spanish flavor.