Posts Tagged ‘Spain’

Gambas al ajillo

This is the same dish as Prawns Pil-Pil which you get in restaurants all over Spain. Ordinary food but absolutely delicious. Don’t forget some crusty bread to mop up the oil.

Wine Suggestion: This is great with a Manzanilla sherry, like the La Gitana by Hidalgo we had with it. The dry and savoury character of the wine makes every component sing and has a great ability to both entice hunger and also sate the palate.

Gambas al ajillo – to serve 4 as a starter 

  • 750g unpeeled prawns
  • 8 garlic cloves
  • 5g flat-leaf parsley leaves
  • 300ml olive oil
  • 2 tsp crushed dried chilli flakes

Peel the prawns but leave the last tail segment in place.

Sprinkle the garlic and parsley with ½ tsp of salt and chop together to form a course mixture.

Pour the oil into a large, deep frying pan over a low heat. When hot, at the chilli flakes and garlic and parsley mixture and cook gently for a few minute or until sizzling and smelling delicious.

Turn the heat up a touch before adding prawns and cooking for a few minutes or until just cooked through. Season with a bit more salt to taste.

(Original recipe from Rick Stein’s Spain, BBC Books, 2011.)

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A very eye-catching wine label and a delightful wine to drink as well. This was brought over by our friend Jennifer from one of our local wine shops: The Wine Boutique in Ringsend, Dublin.

Being from Rueda in central Spain this wine is dominated by Verdejo, but interestingly it also has some Albillo,  a little known grape. Albillo has very little flavour characteristics, but has been cleverly used by the winemaker because it is quite glycerous and smooths acidity in wines. Because Verdejo is fresh, aromatic and typically acidic this is a clever trick and has worked very well as the wine is fresh, fruity and smooth, so very easy to drink.

Well recommended by Jen and well enjoyed by all – worth checking out and great value at €11.00

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