José Andrés' Gambas al Ajillo
Garlic shrimp from Spanish chef José Andrés, the pioneer of tapas in the United States and founder of World Central Kitchen. His take on the Andalusian classic adds brandy and lemon juice to the olive oil, garlic and dried chiles — a unique depth. Ready in minutes, served sizzling with bread to mop up the fragrant oil.
Original recipe : José Andrés — Andrew Zimmern (recette publiée)
Ingredients
- 450 g (1 lb) peeled and deveined shrimp
- 60 ml (1/4 cup) Spanish extra-virgin olive oil (Picual if possible)
- 4 garlic cloves, thinly sliced
- 5 dried árbol chiles
- 5 tbsp Spanish brandy
- 5 tbsp lemon juice
- 125 ml (1/2 cup) brava sauce (spicy Spanish tomato sauce)
- Kosher salt
- 2 tbsp chopped flat-leaf parsley
Method
- 1Slice the garlic thinly.
- 2Heat the olive oil over medium heat in a large pan or earthenware dish and let the garlic begin to fry until barely golden.
- 3Add the árbol chiles and stir for a few seconds.
- 4Raise to high heat and add the shrimp in one layer.
- 5As soon as the shrimp start to turn pink, pour in the brandy, lemon juice and brava sauce.
- 6Let bubble 1–2 minutes until the shrimp are just cooked and the sauce comes together.
- 7Season with salt, scatter with parsley and serve immediately, with bread.
Tips & tricks
- Everything happens fast: have all ingredients ready before you start.
- The garlic should barely colour — burnt garlic turns bitter.
- Traditionally served still sizzling in an earthenware cazuela.
Variations
- The classic Andalusian version uses only oil, garlic, chile and salt — no brandy or lemon.
Storage
Eat immediately — shrimp do not reheat well.
What to serve it with
- Crusty country bread
- A light main course to follow
- A glass of dry white wine (to taste)
Frequently asked questions
How long does it take to make "José Andrés' Gambas al Ajillo"?
Allow about 10 min of prep and 8 min of cooking, i.e. 18 min in total for 4 servings.
Is this recipe easy to make?
Yes, it's an "Easy" recipe: perfect for beginners, with no special technique required.
Can I make "José Andrés' Gambas al Ajillo" ahead and store it?
Eat immediately — shrimp do not reheat well.
How many servings does this recipe make?
The quantities are for 4 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
Similar recipes
Avis
Chargement des avis…
Recevez 3 nouvelles recettes chaque semaine
Des idées testées, faciles et de saison, directement dans votre boîte mail. Zéro spam, désinscription en un clic.