Gambas al Ajillo con Chili

Gambas al Ajillo con Chili is a spicy variant of the classic Spanish tapa gambas al ajillo—shrimp sizzled in olive oil with garlic and chili peppers. The dish originates from the southern regions of Spain, particularly Andalusia, where garlic and olive oil are foundational ingredients. The addition of chili (often dried cayenne or small fresh chiles like guindilla) distinguishes it from the milder original, adding a warm, lingering heat that complements the sweetness of the shrimp.

Key ingredients include large raw prawns or gambas, extra-virgin olive oil, thinly sliced garlic, dried red chili flakes or sliced fresh chili, and a finishing touch of parsley or a squeeze of lemon. A great version keeps the shrimp tender and just cooked through, with the garlic barely golden (never burnt) to avoid bitterness. The oil should become fragrant and slightly spicy, ideal for sopping up with crusty bread. Overcooking the shrimp or using poor-quality oil are common pitfalls.

Regional variations exist across Spain: in Catalonia, cooks might add a splash of brandy or white wine; in Madrid’s taverns, the dish is sometimes served in a small clay cazuela with the oil still bubbling. Outside Spain, chefs often adapt the chili component, using chipotle or habanero for a bolder kick. In Costa Adeje, Spain, the venue El Horno Neptuno offers a rendition praised by the food creator Only Scrans, who highlights how the local seafood and chili balance each other. The dish exemplifies the Spanish love for simple, high‑quality ingredients intensified by a touch of fire.