Spanish & Tapas
Free recipe
Baked Gambas al Ajillo
Comfort with a spanish soul: gambas al ajillo, built on caramelized aromatics and a slow, steady simmer.
***** 4.8 · 817 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Heat the oven to 220C (425F). Toss the main ingredients with oil and seasonings and spread them in a single layer so they roast rather than steam.
- Roast, turning once halfway, until caramelized and tender at the center. The edges should be golden and a little crisp.
- Build the sauce and finish: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the gambas al ajillo warm, with plenty of good bread or a simple salad alongside. This makes about 2 servings; leftovers keep well for a day.
More Spanish & Tapas
You might also like
Spanish & Tapas
Members
A rustic take on pan con tomate with Pomegranate. Expect deep, savory flavor from a short list of honest ingre...
Spanish & Tapas
Members
This tortilla espanola with Roasted Peppers leans on good olive oil, bright acid, and fresh herbs -- simple in...
Spanish & Tapas
Members
Pan-Seared Paella -- the kind of spanish dish that tastes like it took all day but does not.
Spanish & Tapas
Members
A rustic take on garlic mushrooms. Expect deep, savory flavor from a short list of honest ingredients.