Peas

The shambas al ajillo are one of the most emblematic and tasty dishes of Spanish cuisine. Its secret is to use good quality ingredients and not to cook the seafood too much to make it juicy. An infallible classic that is prepared in a few minutes!

1. Prepare the ingredients

If you use fresh peel shrimp, paste them and remove the dark thread (intestine) from the top with the help of a stick. Slowly wash them with cold water and dry them very well with kitchen paper to prevent the hot oil from jumping. Peel garlic teeth and cut them into not too thin sheets so they don't burn fast.

2. Infuse oil

Place a mud pan (or a pan) over medium heat and add a good jet of extra virgin olive oil. Add the laminated garlic and the cayenne glove with the oil still cold. Let them be cooked little by little so that the oil will absorb all the taste of the garlic without it becoming bitter or overgolden.

3. Cooking the shrimp

When the garlic begin to take a slight golden tone, the fire rises a little and adds the shrimp along with a pinch of salt.

4. The perfect point

It is constantly removed for 1 or 2 minutes. The shrimp will be ready as soon as they change color to a pink and opaque tone. Remove the casserole from the fire immediately to prevent the shellfish from passing and being hard.

5. Presentation and plating

Sprinkle some fresh parsley chopped over just before you take it to the table. It should be served very hot, ideally still bubbling in the mud casserole and accompanied by a good crunchy bread bar to wet in the oil.