Gambas al ajillo from Food & Wine Magazine, September 2017: Special Travel Issue: Spain (page 108)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on August 30, 2024

    Made this again - this time using frozen seafood mix from Asian market, frozen oysters and mussels I had on hand and going more Japanese by adding zucchini, red peppers and button mushrooms (ajillo is super popular in Japan). Served with toasted baguette points and baked asparagus with parmesan.

  • Rinshin on April 01, 2021

    Loved it. Added button mushrooms, baby artichokes and red sweet pepper with pink shrimp for more variety. As I was tasting, I wanted more salt flavor so added Momofuku savory salt which made this much tastier. Easy dish for sharing at small table communal style. Photo added

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