Gambajillo (Full Version)

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Morante -> Gambajillo (Jul. 4 2016 15:01:52)

Gambajillos (para la novia..)

Take 20 or 30 gambas blancas of high quality. Peel them and remove the black line which is the alimentary canal.

Place an earthenware dish in the oven at 200- 250º.
Peel and slice thickly 5 or 6 dientes of garlic and confitarlos slowly in a saucepan with a good quantity of first pressing olive oil and a couple of small dried pimientos picantes.

When the ajo is tierno, increase the heat and add the gambas peladas. When they are almost cooked, add some coarse salt.
Remove the dish from the oven, place it on a protective plate and add the contents of the saucepan: everything should sizzle and the gambas will finish cooking.

Eat with some country bread to soak up the garlic flavoured oil and a good cerveza.

Listening to Terremoto, Chocolate et al is a bonus.



Leñador -> RE: Gambajillo (Jul. 4 2016 16:20:06)

Thick slices of garlic, I love it!!



edguerin -> RE: Gambajillo (Jul. 4 2016 16:38:05)

A mí me gustaría un poquito mas de ajo ... [:)]



Morante -> RE: Gambajillo (Jul. 4 2016 16:52:17)

quote:

A mí me gustaría un poquito mas de ajo


Joder Ed. Next time you come to Cádiz i shall make it with 15 or 16 slices of ajo! And maybe 4 or 5 guindillos!

But the wonderful wine de tu tierra would be wasted[;)]



BarkellWH -> RE: Gambajillo (Jul. 4 2016 17:53:00)

Marta and I visited Brazil for a month over Christmas of 1979 and into January of 1980, spending quite a bit of time in the Northeast. We spent a few days in Salvador de Bahia, and it was there at a restaurant called "Casa de Gamboa" that we had the tastiest, most succulent gambas al ajillo we had ever tasted, before or since. The Casa de Gamboa was a beautiful restaurant that had once been a private mansion during Portuguese times. The food was exquisite, and the gambas al ajillo were to die for. I still salivate when I think of that evening.

Bill



Paul Magnussen -> RE: Gambajillo (Jul. 4 2016 17:55:43)

quote:

Place an earthenware dish in the oven at 200- 250º


I presume you mean Centigrade, not Fahrenheit? [8D]



Morante -> RE: Gambajillo (Jul. 4 2016 18:24:04)

quote:

I presume you mean Centigrade, not Fahrenheit


I had forgotten that Fahrenheit existed.



Richard Jernigan -> RE: Gambajillo (Jul. 4 2016 21:07:26)

The gambas al ajillo at Eladio's on the beach at Progreso, Yucatan last Christmas were outstanding. The Mexicans prepare the olive oil and ajo in advance, letting it marinate for several days. They also put in a few chiles. At Eladio's I think there was chile ancho, roasted and ground, and maybe a little achiote, which the Yucatecans especially like.

Larisa had gambas al ajillo when we were in Cadiz, but she exclaimed about the Mexican ones too.

RNJ



Morante -> RE: Gambajillo (Jul. 5 2016 14:16:06)

quote:


Larisa had gambas al ajillo when we were in Cadiz


Mal asunto. In the casco antiguo there is nowhere you can eat good gambas al ajillo. not even in El Faro.

Thanks to the crisis, I doubt if there are 10 bares de tapas worth a visit: they buy the cheapest wine, paying 2 euros la botella to sell it at 3 euros la copita.

If you ever return, mail me and I will show you the few places where you can eat. To listen to flamenco, go to Jerez[:@]



Richard Jernigan -> RE: Gambajillo (Jul. 5 2016 19:42:07)

We were in Cadiz nine years ago, before the crisis really bit down hard. We had driven from Jerez where we were staying. I don't remember the name of the place where we ate, but the gambas were fairly decent, I thought.

If we return to Cadiz, we will take you up on your offer...thanks.

RNJ



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