Gambas al Ajillo is a simple yet delicious Spanish dish featuring shrimp cooked in a fragrant garlic and paprika oil. This dish is perfect for a weeknight dinner and pairs beautifully with crusty bread for dipping.
1: In a plastic bag, combine shrimp & 1/2 tsp salt, about 1 Tbsp EVOO and 1/2 Tbsp minced garlic. Refrigerate for 30 minutes to 1 hour.
2: Heat your 10.5” cast iron pan over medium heat and fill with EVOO, about 1/4” of oil in the pan.
3: Add all of the minced garlic to the oil and cook until fragrant, about 1 minute, stirring regularly. Do not let the garlic brown!
4: When the garlic is fragrant and the oil starts to smell delicious, add the red pepper flakes, Chile de arbol, and paprika. Cook for another minute.
5: Add the shrimp and all contents of the bag to the pan and cook until shrimp are pink throughout, about 6 minutes.
6: Off heat, stir in the minced parsley and lemon. Serve with crusty bread.
