Hearty Clam Gambas al Ajillo with Shrimp and Beef
Quick & Flavorful Seafood and Beef Oil Stew (Keto-Friendly Gambas al Ajillo Variation)
This delightful oil stew was whipped up using a generous gift of fine olive oil and ingredients I had on hand. While similar to traditional Gambas al Ajillo, this version elevates the dish by incorporating plump shrimp and aromatic garlic, further enriched with tender clams, savory beef, and vibrant bell peppers for a truly satisfying meal.
Ingredients- 7 cloves garlic, thinly sliced
- 150g beef, cut into bite-sized pieces (e.g., short ribs, sirloin)
- 6-8 clams, scrubbed clean
- Shrimp, as desired (medium or large)
- 1/2 red bell pepper, deseeded and sliced
- 1/2 yellow bell pepper, deseeded and sliced
- 6-10 dried Vietnamese chili peppers (adjust to taste)
- Ample olive oil (enough to generously cover the base of your pot)
- Salt, to taste
- Black pepper, to taste
Cooking Instructions
Step 1
Begin by selecting a deep skillet or a cast-iron pot. Pour in a generous amount of olive oil, ensuring it generously covers the base, and place it over medium heat to preheat.
Step 2
Thoroughly wash and peel the garlic cloves. Slice them thinly into uniform rounds (about 0.5 cm thick). Approximately 7 cloves will provide a rich garlic flavor.
Step 3
Once the pot is heated over medium heat, add all the sliced garlic. Immediately reduce the heat to low to prevent the garlic from burning. This slow infusion process allows the garlic’s aroma to gently permeate the olive oil.
Step 4
As the garlic gently simmers over low heat, you’ll notice small bubbles forming around it, indicating that the garlic’s essence has beautifully infused into the olive oil. A wonderful aroma will start to fill your kitchen.
Step 5
Pat dry any excess moisture from the beef with a paper towel and cut it into convenient, bite-sized pieces. (While I used frozen short ribs, any cut of beef will work wonderfully.) Add the prepared beef to the skillet and sauté lightly in the garlic-infused olive oil, just until the exterior begins to change color. Avoid overcooking at this stage.
Step 6
Once the beef is partially cooked, add the cleaned clams and shrimp to the skillet. Allow them to cook along with the beef and garlic.
Step 7
When the clams start to open and the shrimp turn a lovely pink color, add the sliced red and yellow bell peppers, along with the dried Vietnamese chili peppers. Season lightly with salt and a good grind of black pepper. Continue to simmer gently until all the ingredients are cooked through and the flavors have melded.
Step 8
Ensure all the clams have fully opened and the shrimp are plump and cooked through. Once done, turn off the heat and serve immediately! This dish is perfect enjoyed with crusty bread for dipping into the flavorful oil, or served over rice for a complete meal.
