Gambas al ajillo
Garlic prawns
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
El boquerón de plata 2.0
Gambas al Ajillo, like many tapas, likely emerged from the Andalusian region of Spain, where small plates were offered to patrons in bars and taverns alongside their drinks. The simplicity of the dish suggests humble origins, relying on readily available ingredients like garlic, olive oil, and shrimp. Its popularity quickly spread throughout Spain and beyond.
Gambas al Ajillo is a quintessential Spanish tapa, deeply embedded in the social dining culture of Spain. It embodies the spirit of sharing and enjoying simple, flavorful dishes with friends and family.
Tapas Culture
Gambas al Ajillo is a staple of tapas bars across Spain. Tapas are small, savory dishes typically served with drinks, encouraging social interaction and a shared dining experience.
Social Gathering
Enjoying Gambas al Ajillo is often part of a social gathering, whether it's a casual evening with friends or a family celebration. The dish is meant to be shared and enjoyed in a relaxed atmosphere.
Regional Variations
While the basic recipe remains consistent, regional variations exist. Some regions may use different types of chilies or add a splash of sherry or white wine to the sauce.
Gambas al Ajillo is characterized by its bold garlic flavor, enhanced by the richness of olive oil and the delicate sweetness of the prawns, often with a hint of spice from chili flakes.
The dominant flavor is undeniably garlic, which is generously used and cooked until fragrant and slightly softened. High-quality olive oil provides a smooth, luxurious base that coats the prawns and carries the garlic's aroma. Fresh or dried chili flakes add a touch of heat to balance the richness. The prawns themselves contribute a subtle sweetness and briny flavor, complemented by the savory notes of paprika (often used) and sometimes a squeeze of lemon juice for brightness. A sprinkle of fresh parsley adds a herbaceous element.
Use High-Quality Ingredients
Opt for fresh, high-quality prawns and good extra virgin olive oil for the best flavor. The freshness of the prawns is crucial for a succulent texture.
Don't Overcook the Garlic
Be careful not to burn the garlic, as it will become bitter. Cook it gently over medium-low heat until fragrant and golden brown.
Control the Heat
The heat of the chili flakes is a matter of personal preference. Adjust the amount to your liking, or omit them altogether if you prefer a milder flavor.
Serve Immediately
Gambas al Ajillo is best served immediately, while the prawns are still hot and the sauce is bubbling. Serve with crusty bread for dipping into the flavorful oil.
Prawn Preparation
Devein the prawns for a cleaner taste and texture. Some people prefer to leave the tails on for presentation and ease of handling when eating.
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