Classic Spanish Gambas al Ajillo: Sizzling Garlic Shrimp Step-by-step instructions

Before you start

Before starting, ensure all ingredients are prepped and ready within arm's reach. Peel and devein the shrimp, and if you are feeling adventurous, save the shells for a future stock. Slice the garlic cloves as thinly as possible to ensure they soften perfectly in the oil.

Measure your olive oil, paprika, and sherry accurately. Have your crusty baguette sliced and ready for serving, as the shrimp should be served the moment they come off the heat to maintain the proper temperature and texture for the best dining experience.

Instructions

Aromatic Oil Infusion

1. 1Infuse the Oil
   Place the cazuela or skillet over medium heat and add the olive oil. Once warm, add the thinly sliced garlic and the dried guindilla chilies. Simmer gently at 300°F (149°C) until the garlic turns a pale, golden color and becomes fragrant, ensuring the oil absorbs all the flavor without burning the garlic.
   Look for Garlic turns pale gold and oil is fragrant.
   Tip Watch the garlic closely as it can turn from golden to bitter very quickly.

The oil should be shimmering and fragrant with the scent of garlic and chilies. The garlic slices should be pale gold and soft. If the oil is not yet aromatic, continue to heat gently. Ensure the garlic does not brown too quickly, as this is the foundation of the flavor profile for the entire dish.

Rapid Shrimp Searing

2. 2Sizzle the Shrimp
   Increase the heat to 425°F (218°C) to get the oil sizzling vigorously. Immediately add the peeled wild shrimp and the smoked paprika. Cook for approximately 2 minutes, stirring constantly to ensure even cooking until the shrimp reach 145°F (63°C), indicating they are perfectly cooked through and opaque.
   Look for Shrimp are opaque and curled.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not overcook the shrimp, or they will become rubbery.

The pan should be sizzling loudly as the shrimp hit the hot oil. The shrimp will quickly turn from translucent to opaque. Check the temperature to ensure they reach the safe 145°F (63°C). The smoked paprika will bloom in the hot oil, turning the mixture a vibrant, appetizing red color.

Final Sherry Deglaze

3. 3Finish with Sherry
   Once the shrimp are cooked, quickly splash the dry sherry into the pan. This will create a burst of steam and deglaze the bottom of the pan, adding a complex acidity that balances the rich, garlicky oil. Serve immediately while still bubbling in the cazuela.
   Look for The sauce is bubbling and aromatic.
   Tip Serve with crusty bread to soak up the delicious oil.

The addition of sherry should produce a quick release of steam and a fragrant aroma. The final sauce should be cohesive, glossy, and slightly thickened by the paprika and garlic particles.

The dish is now ready to be brought immediately to the table, accompanied by fresh bread for the essential oil-soaking experience.

Common mistakes

A common mistake is burning the garlic during the infusion phase. If the garlic turns dark brown, it will impart a bitter flavor to the entire dish. Keep a close eye on the heat and maintain a gentle simmer.

Another error is overcrowding the pan; if the pan is too small, the shrimp will steam rather than sear, resulting in a watery sauce instead of a rich, emulsified oil. Use a pan large enough to allow the shrimp to sit in a single layer, ensuring they cook evenly and maintain their desired texture.

How to tell it’s done

The shrimp are perfectly done when they turn an opaque, pinkish-white color and have curled into a 'C' shape. Using a meat thermometer, the internal temperature of the thickest part of the shrimp should reach 145°F (63°C).

At this point, the shrimp will be tender, succulent, and full of flavor. Avoid overcooking, as this will lead to a tough and rubbery texture that masks the natural sweetness of the shellfish. The garlic should be golden, not dark brown, and the oil should be visibly bubbling with the infused aromatics.

• Shellfish: 145°F (63°C) in the thickest part