Ultimate Gambas al Ajillo: Effortless Spanish Tapas at Home
Whip up a quick Spanish delight at home with Chef Shin Hyo-seop’s easy Gambas al Ajillo recipe!
This recipe is as simple as making kimchi stew, shared by Chef Shin Hyo-seop from the TV show ‘Altoran’. Anyone can make this easy Spanish tapa dish at home. Enjoy the rich flavors of Spain with minimal effort!
Main Ingredients
- 20 fresh large shrimp, peeled and deveined
- 20 whole cloves garlic
- 3 dried red chilies (peperoncino)
- 10 cherry tomatoes
- 15 green olives, pitted
- 8 black olives, pitted
Flavor Enhancing Seasonings
- 600ml (about 3 cups) Extra Virgin Olive Oil
- 1 Tbsp minced fresh garlic
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 3 pinches dried parsley flakes
- 600ml (about 3 cups) Extra Virgin Olive Oil
- 1 Tbsp minced fresh garlic
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 3 pinches dried parsley flakes
Cooking Instructions
Step 1
Prepare the 20 shrimp by peeling them, leaving the tail intact, and deveining them. To remove any bitterness, rinse the shrimp lightly under cold water and pat them dry. Set aside the shrimp heads and shells; they will be used to create a rich shrimp-infused oil.
Step 2
In a dry skillet over medium-low heat, gently toast the reserved shrimp heads and shells. Continue to toast them slowly until all moisture has evaporated and they become fragrant and slightly darker. This slow toasting process extracts a deeper, nuttier flavor for your oil.
Step 3
Once the shrimp shells and heads are toasted, pour in 600ml (approximately 3 cups) of extra virgin olive oil. Reduce the heat to low and let it simmer gently for 6 minutes. This allows the delicious essence of the shrimp to infuse thoroughly into the oil.
Step 4
After 6 minutes, turn off the heat and carefully strain the infused oil through a fine-mesh sieve into a clean bowl. Gently press the shrimp shells and heads with the back of a spoon to extract every last drop of the flavorful oil.
Step 5
Pour the prepared shrimp-infused oil back into the skillet. Add the 20 whole garlic cloves (you can halve them for quicker infusion if preferred) and the 3 dried red chilies (peperoncino). Sauté over low heat for about 4 minutes, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
Step 6
Add the prepared shrimp tails to the skillet. Cook for another 4 minutes, or until the shrimp turn pink and are cooked through. They will release their sweet aroma as they cook.
Step 7
Turn off the heat. Add the 10 cherry tomatoes (halved or quartered if large), 15 green olives, and 8 black olives to the pan. The residual heat will gently warm them and meld their flavors with the oil.
Step 8
Finally, stir in 1 tablespoon of minced fresh garlic. The residual heat of the pan will gently cook the garlic, releasing its pungent aroma and enhancing the overall flavor without making it bitter. Adding it last preserves its fresh, sharp taste.
Step 9
Season the gambas with 1 pinch of salt and 1 pinch of freshly ground black pepper. Sprinkle 3 pinches of dried parsley flakes over the top for a vibrant color and herbaceous finish.
Step 10
Serve immediately with crusty bread for dipping into the flavorful oil. Enjoy your delicious, homemade Spanish tapa! It’s truly that easy. Bon appétit!
