gambas al ajillo

Posted on February 7, 2021 by Shawn

Possibly the simplest recipe on here (which is maybe why I haven’t posted it before now). Ideally these should be made in a clay cazuela (see below) which can be used on either an electric or gas cooker, but sadly not on an induction cooker (like mine!). But the good news is that you can just as easily make them in a small skillet. I’ve done them both ways and they turn out great either way. I like making them very simply (and traditionally) with just four ingredients. I’ve never added extra seasoning (the prawns are salty enough) and I just think anything else would take away from the simple goodness of this dish. Make sure you have some nice crusty bread on hand for mopping up all that gorgeous garlicky olive oil.

Ingredients and instructions below…
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gambas al ajillo salad

Posted on June 12, 2019 by Shawn

So this was something simple and delicious. Wanted some gambas, wanted a salad, so this happened. I actually show two versions here. The original is above, which was made with chopped cashews. The other one I tried with just a sprinkle of toasted sesame seeds. Both were great. And it’s fast and easy. This is just for one person, so just up the quantity for mre.

Ingredients and instructions below…
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paella

Posted on October 24, 2010 by Shawn

Well, it had to happen sooner or later, that I would get around to posting about what is probably Spain’s most emblematic dish. Truth is, I only started making paella a couple of years ago, once again using Janet Mendel’s fabulous Cooking in Spain as a guide. Here I’ve made a few small changes from her original and the result was very satisfying.

Recipe and instructions below the links.

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asparagus, prawn & mushroom risotto

Posted on April 24, 2010 by Shawn

[click to enlarge]

It’s asparagus season in Seville and so I am always looking for different ways of preparing it. I’d never had an asparagus risotto before and thought … well, why not? It was gorgeous, with the addition of langostines and two kinds of mushrooms. And of course I saved enough asparagus to give to the cats as a treat.

Ingredients and instructions below the links.

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chorizo & gambas risotto

Posted on January 6, 2010 by Shawn

Since making my first ever risotto a couple of months ago they have become a staple dish here at casa az. Until now I’ve been sticking with mushroom & veg versions … that is, until my pal WeeRascal boasted of having a chorizo & lobster risotto a while ago. And well, I just had to try it out for myself, though I substituted giant prawns (gambon gordo) for lobster. I made it pretty much following the same recipe as the mushroom risotto, but I added the heads and shells of the gambas to the chicken broth – and wow! – the broth turned out gorgeous. In fact, I think this is one of the most delicious meals I have ever made. I was a bit unsure about adding too many ingredients, so I tried it first without and then with the broccoli. They were both great, and I liked having some green stuff in there, making it a more complete “one dish” meal.

Revised recipe and instructions below the links:
(as well as “close up” shots of both versions)