Tapas · 15 min
Gambas al Ajillo
Sizzling garlic shrimp in olive oil with a touch of chili, a classic Spanish tapa from Madrid.
Prep Time
5 min
Cook Time
10 min
Servings
4
Difficulty
Easy
Ingredients
- 500g (1 lb) large raw shrimp, peeled and deveined
- 100ml (⅓ cup) Soto & Segovia extra virgin olive oil
- 6 garlic cloves, thinly sliced
- 1–2 dried chili peppers (guindillas), crumbled
- ½ tsp smoked paprika (pimentón)
- A splash of dry sherry or white wine (optional)
- Fresh flat-leaf parsley, chopped
- Flaky sea salt to taste
- Crusty bread, to serve
Instructions
- 1
Pat shrimp dry with paper towels and season lightly with salt.
- 2
Pour olive oil into a small heavy skillet or cazuela (earthenware dish) over medium heat. Add garlic and chili. Cook gently until garlic turns golden, about 2–3 minutes, do not let it burn.
- 3
Raise heat to high. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and just cooked through.
- 4
Add a splash of sherry if using, and a pinch of smoked paprika. Toss to coat.
- 5
Remove from heat immediately. Scatter fresh parsley over the top and serve sizzling in the pan with crusty bread to soak up the oil.
Chef's Tip
Serve directly in the skillet or cazuela while it's still bubbling, that theatrical sizzle is part of the experience. The quality of the olive oil is everything in this dish; a premium Spanish extra virgin olive oil transforms the sauce into something extraordinary.