It’s great to go out for tapas at places like Inclan or Rosi la Loca, but it’s even better to make them yourself! After all, nothing tastes better than your own creations, especially if you have us to help you. So put on your apron and get out your frying pan, and let’s get started on how to make Gambas al Ajillo!
Want to learn how to make more authentic Spanish dishes? Have a look at our other recipes, or join our next Meet & Cook class by checking our activities calendar! If you’ve changed your mind and decided to just go out for dinner anyway, have a look at these top six tapas bars.
A Brief History of Gambas al Ajillo
Gambas al Ajillo is one of Spain’s most popular tapa dishes. So popular, in fact, that many people eat it as an entire meal (racion)! The dish likely dates all the way back to the 16th century, when the Spanish started using garlic in cooking after it was introduced to the region through Arab influence. It’s very easy to make, and usually served in a small clay pot.
Ingredients to Make Gambas al Ajillo
- 300g shrimp, peeled and deveined
- 5 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes or sliced red chili pepper
- 4 tbsp olive oil
- 50ml dry sherry (or white wine)
- 1 tbsp fresh parsley, chopped
- Salt, to taste
- Optional: Crusty bread, for dipping
How to Make Gambas al Ajillo
- Heat olive oil in a pan over medium heat.
- Add garlic and, optionally, red pepper flakes
- Toss in shrimp and cook for about 2 minutes per side.
- Sprinkle with parsley and serve immediately with crusty bread.
Tips and Tricks for Making Gambas al Ajillo
- The dish should be served while the oil is still sizzling.
- Don’t overcook the shrimp, because they turn rubbery fast!
- If you want, you can also add sherry, mushrooms, or sweet peppers to the sauce.
- Add some butter to the sauce to make it richer
- Pair it with a glass of Albariño for a true Spanish experience.
Time to enjoy your tapa at home! For more info on Spanish tapas, check out our blog, but for now: ¡Buen provecho!
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3 Comments. Leave new
I used this to do research for a Spanish class project. Thanks!
This was easy to make and it was good to eat. The parsley will add color to your shrimp and make sure to keep the foam low on your stove
Sounds delicious!