Tapas Tuesday: al ajillo

If you like garlic, look for items marked “al ajillo” on a Spanish menu. Whatever you order will be served in a light garlic sauce that complements the main component of the dish. If you’re not a big fan of garlic, don’t despair, the odds are the garlic won’t be overwhelming as Spanish cuisine tends to be about a balance of flavors that will elevate the entire meal. Naturally, the amount of garlic used will depend on who’s cooking. If you’re the cook, feel free to add as much or as little garlic as you like. 😉

This week’s Tapas Tuesday offers two tapas “al ajillo.” The first is camarones al ajillo y azafrán or shrimp with garlic and saffron. This is a great choice for a quick, easy to prepare meal; especially if you purchase peeled ready to eat shrimp. For a more substantial meal you could also make champiñones al ajillo (mushrooms with garlic). Add a salad and some bread (and of course some wine) and you can have dinner ready in about a half an hour.

If you decide to serve these two together, prepare the mushrooms first as they can wait while you prepare the shrimp. Here’s what you’ll need:

Ingredients for Mushrooms al Ajillo:

• 8 oz pack of button mushrooms, wiped off, trimmed and quartered
• 1/2 large onion, sliced into petals
• 2 – 3 cloves garlic, minced
• pinch of red pepper flake
• up to 1/4 cup olive oil
• 1 – 2 teaspoons sweet, smoky paprika (We like Pimentón de la Vera affiliate link)
• salt and pepper to taste
• parsley for garnish
• optional a splash of sherry right before serving

Method:

1. If you’re planning to cook the shrimp too, go ahead and slice the onion and garlic for that dish while you’re prepping the mushrooms.
2. Using a large skillet, saute the onions and garlic in two tablespoons olive oil and red pepper flake until they are soft. You want them to start changing color, but keep an eye on the garlic as if it browns too much, it will turn bitter and ruin the dish.
3. Add the paprika, salt and pepper and mix together.
4. Add the mushrooms to the pan and stir well to coat them in the oil and seasonings. They tend to soak up the olive oil so feel free to add more as needed. I tend to be generous because I like to sop up the sauce with a piece of bread.
5. When the mushrooms are as tender as you like them, mix in the sherry if using, then transfer to a serving dish and garnish with parsley. Keep warm until ready to serve.

Before we get to the shrimp recipe, let’s talk a little bit about saffron. You’ve probably read somewhere that pound for pound saffron is the most expensive spice in the world and that’s true. Fortunately, it’s used in small amounts. Saffron lends a lovely color and unique flavor (sort of a cross between sage and licorice to me, but not quite) to many dishes. Too much saffron will taste vaguely medicinal. You shouldn’t have any trouble finding it in your local store. If you can’t find it, you can substitute turmeric and still get a nice color, although the flavor won’t be the same. Start with 1/4 teaspoon and add a little bit at a time until the color has changed.

You’ll often see saffron packaged in a bit of folded paper as shown in the photo. For a pound of shrimp, I use half the amount in the package. It’s a small to medium pinch for me. The shrimp themselves can be fresh or frozen; peeled or shell on. If they are uncooked, you’ll need to increase the cooking time. Shrimp are cooked when the shells change color and the flesh becomes opaque. (Since the color of the saffron may interfere with your judgment, no one will blame you if you need to have a taste test or two).

Ingredients for Shrimp al Ajillo with Saffron:

• 1 pound peeled and frozen shrimp
• 1/2 large onion, sliced into petals
• 3 – 4 cloves garlic, minced (It’s usually about 1/4 cup when we make this)
• up to 1/2 cup olive oil
• a generous pinch of saffron
• salt and pepper to taste
• squeeze of lemon juice

Method:

1. If you’re making the mushrooms too, prep the onions and garlic at the same time. Thaw the shrimp by placing them in a colander and running cold water over them until they are separated. Allow to drain while you cook the mushrooms.
2. Wipe out the large skillet used to prepare the mushrooms and return it to the heat.
3. Sauté the garlic and onions in two tablespoons olive oil over medium heat until softened.
4. Crush the saffron with the salt and pepper in a mortar and pestle and add to the onions and garlic. (I don’t get the nice color when I try to crush the saffron in my fingers).
5. Add more oil and toss the shrimp into skillet. Mix well and allow to cook for a couple minutes until heated through. It doesn’t take long if you’re using already cooked shrimp. If using uncooked shrimp, look for the flesh to turn opaque. If you notice the shrimp are curling into themselves, you’re overcooking them.
6. Squeeze a wedge of lemon over the shrimp, transfer to a serving dish and garnish with a little parsley.

Typically we’ll make several tapas and serve them as they are ready. We (and any guests) will eat a little of this and that and drink a little wine while the next tapa is cooking. It makes for a very enjoyable evening, especially if you have space in your kitchen.

¡Aproveche!