2023 Vuelta España - Stage 21: Madrid.
At long last, my 2023 Culinary Ridealong of the three grand tours comes to a close with today’s finish in Madrid for this year’s Vuelta España. Three years into cooking Spanish food and it’s a bit surprising I am only today preparing gambas al ajillo for the blog. Go to any Spanish restaurant and you will definitely find this on their menu. What is not to love? Quickly cooked shrimp in a lovely saucy oil which you dip crusty bread into to soak up all of the delicious flavor.
Gambas al Ajillo adapted from Taste Atlas, José Andrés
¼ cup extra-virgin olive oil
5 garlic cloves, thinly sliced
1 lb large shrimp, peeled
Red chili flakes
Brandy
Lemon
Parsley, minced
Heat the oil in a large skillet set over medium-high heat.
When the oil begins to shimmer, add in the garlic and cook for about 2 minutes, or until golden.
Add in the shrimp, along with 2 heavy pinches of chili flakes and cook for 2 minutes, flipping the shrimp after 90 seconds.
Add a splash of brandy and the juice from half a lemon, and stir, cooking for another minute.
Season with flaky sea salt and parsley.
Bring to the table and serve with bread for dipping.
______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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