Spanish & Tapas
Members
Gambas al Ajillo with Olives and Capers
This gambas al ajillo with Olives and Capers leans on good olive oil, bright acid, and fresh herbs -- simple ingredients treated with care.
***** 4.5 · 36 ratings
Method
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
The rest of this recipe is for members.
Join to unlock all 10,008 recipes, including the full method and ingredient list here. Start with a 30-day free trial.
Start 30-day free trial I already subscribeMore Spanish & Tapas
You might also like
Spanish & Tapas
Members
A spanish favorite: gambas al ajillo with Sea Salt and Thyme, cooked low and slow so every layer of flavor has...
Spanish & Tapas
Free
Braised Pisto -- a spanish plate that comes together in about 23 minutes with pantry staples and a confident h...
Spanish & Tapas
Members
Bright, herb-forward seafood fideua with Chickpeas that proves spanish cooking is about restraint, not shortcu...
Spanish & Tapas
Free
Bright, herb-forward sardines in Saffron Broth that proves spanish cooking is about restraint, not shortcuts.