Gambas al ajillo
Shrimp in garlic sauce, a classic Spanish tapas dish often served with bread for dipping.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Gambas al ajillo, like many Spanish tapas, reflects the country's history of seafaring and access to fresh seafood. The dish utilizes readily available ingredients like shrimp, garlic, olive oil, and chili peppers, showcasing a cuisine born from simplicity and resourcefulness. The use of olive oil points to Roman influences, while the chili may have been introduced later through trade routes.
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Gambas al ajillo is a quintessential tapas dish, representing the Spanish tradition of shared small plates enjoyed with drinks among friends and family. It embodies the social and communal nature of Spanish dining.
Tapas Culture
Tapas are small, savory dishes served as appetizers, often with drinks. Gambas al ajillo is a popular tapa, enjoyed in bars and restaurants across Spain. It's a dish meant to be shared and savored slowly.
Social Gathering
Sharing tapas is a social activity. It's common to order several different tapas and share them among the group, fostering conversation and camaraderie. Gambas al ajillo is perfect for this shared experience.
Regional Variations
While the basic recipe remains similar, regional variations exist. Some regions may use different types of chili peppers, or add a splash of sherry or white wine. In coastal regions, the shrimp are often incredibly fresh.
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Gambas al ajillo is characterized by its bold and savory flavors, dominated by garlic and the subtle sweetness of shrimp, enhanced by a touch of heat.
The primary flavor profile is a garlicky, oily richness. Fresh garlic cloves are liberally used and infused into olive oil, creating a fragrant and pungent base. Shrimp bring a delicate sweetness and a slightly briny taste. Pimentón (Spanish smoked paprika) often adds a subtle smoky depth and a hint of color. A small dried chili pepper (or cayenne pepper) provides a touch of heat that balances the richness. Parsley offers freshness and a bright, herbaceous counterpoint.
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Shrimp Quality
Use fresh, high-quality shrimp for the best flavor. If using frozen shrimp, thaw them completely and pat them dry before cooking.
Garlic Technique
Don't burn the garlic! Cook it over medium-low heat until golden brown and fragrant, releasing its flavor into the olive oil. Burnt garlic will make the dish bitter.
Olive Oil Quality
Use a good quality extra virgin olive oil for the best flavor and aroma. This is a key ingredient, so choose wisely.
Bread is Key
Serve with plenty of crusty bread for dipping into the flavorful garlic-infused olive oil. The bread is an essential part of the experience.
Don't Overcook the Shrimp
Shrimp cook very quickly. Overcooked shrimp will be rubbery. Cook them just until they turn pink and opaque.
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