Al ajillo

Shrimp with garlic (gambas al ajillo) in Madrid
Prawn with garlic (gambas al ajillo) in Madrid
Calamari with garlic (calamares al ajillo)
Calamari with garlic (calamares al ajillo)
Chicken with garlic (pollo al ajillo)
Chicken with garlic (pollo al ajillo)
Mushrooms with garlic (setas al ajillo) in Madrid
Mushrooms with garlic (setas al ajillo) in Madrid

Al ajillo (lit. with garlic) is a typical cooking style utilizing garlic in the cuisines of the Spanish-speaking world. The origin is Spain, with influence by the Moors.[1] Beyond Spain, the style has influenced Latin America and broader Hispanic cuisines through colonization and migration, appearing in adaptations.

The Spanish dish gambas al ajillo, prawns cooked in a garlic and oil. In Mexico, camarones al ajillo combines shrimp, guajillo chili peppers and garlic (ajo). In other Latin American countries the dish is similar, but using other chilies. The aji panca, or aji mirasol in Peruvian cooking, dried forms of aji amarillo.[2]

Notable dishes

Gambas al ajillo

Gambas al ajillo, or prawns with garlic, is a Spanish dish originating in Madrid in the 16th century.[3][4] This is one of the more popular tapas dishes in Spain.[5]

The ingredients are peeled prawn, garlic, and olive oil, which are typically cooked in an earthenware casserole dish.[6][7][4] Other preparations include a splash of sherry, white wine, fresh or dried parsley, paprika, and/or chili pepper.[5]

Camarones al ajillo

Camarones al ajillo, or shrimp with garlic, is a Mexican dish. It is made with shrimp that are fried in a pan with butter or vegetable oil, in which slices of garlic and guajillo chile have been frying. It is seasoned with salt, black pepper, lemon and parsley or coriander.[8]

Pescado al ajillo

Pescado al ajillo is a dish made with fish fillet fried in a pan with butter or vegetable oil, in which slices of garlic and Guajillo chili have been frying.[9] It is seasoned with salt, black pepper, lemon and parsley or coriander.

Pollo al ajillo

Pollo al ajillo, or chicken with garlic, is a Spanish dish made with chicken marinated in garlic, lime juice, olive oil, and salt; and cooked over a skillet.[10] Other optional ingredients include dry white wine, bay leaf, rosemary, and/or thyme.[11] It is usually served with rice, potatoes, or a baguette.[11]

Setas al ajillo

Setas al ajillo, or mushrooms with garlic, are a traditional mushroom dish served as tapas in some bars in Spain.[12] The mushrooms are sautéed and seasoned with garlic, olive oil, and garnished with parsley.[12]

References

  1. ^ Perry, Charles (July 16, 1992). "Ghosts of the Past: The roots of Spanish cooking". Los Angeles Times. Retrieved 2026-05-13.
  2. ^ Hartvig, Kirsten (April 19, 2016). Healing Spices: 50 Wonderful Spices, and How to Use Them in Healthgiving Foods and Drinks. Watkins Media Limited. p. 37. ISBN 978-1-84899-232-0.
  3. ^ "Las gambas al ajillo: el plato español más valorado. Aquí se comen las mejores" [Garlic prawns: Spain's most highly regarded dish. The best are found here.]. El Español (in Spanish). February 1, 2023. Retrieved 2026-05-13.
  4. ^ a b Hollander, Luna (March 31, 2025). "The Spanish Kitchen: Gambas al Ajillo". Citylife Madrid. Retrieved 2026-05-13.
  5. ^ a b "Cookbooks for the busiest of people". The Republican. April 30, 1995. p. 60. Retrieved 2026-05-13 – via Newspapers.com.
  6. ^ Vaculin, Kendra (May 27, 2025). "Gambas al Ajillo". Bon Appétit. Retrieved 2026-05-13.
  7. ^ Weldon, Denise (2001). Malate: A Matter of Taste. LJC Restaurant Group. ISBN 978-971-569-427-8.
  8. ^ Nancy Zaslavsky (1997). A Cook's Tour of Mexico: Authentic Recipes from the Country's Best Open-Air Markets, City Fondas, and Home Kitchens. Macmillan. p. 201. ISBN 9780312166083. Retrieved 12 September 2018.
  9. ^ Hoyer, Daniel (November 23, 2005). Culinary Mexico: Authentic Recipes and Traditions. Gibbs Smith. pp. 98–99. ISBN 978-1-4236-0946-9.
  10. ^ Kriebel, Marcella (November 21, 2017). Comida Cubana: A Cuban Culinary Journey. Burgess Lea Press. p. 19. ISBN 978-0-9972113-3-7.
  11. ^ a b Beahm, Mark (January 11, 2026). "Forget Boring Chicken: Spanish Garlic Chicken is an Instant (Easy) Dinner Upgrade!". The Mediterranean Dish. Retrieved 2026-05-13.
  12. ^ a b Du Monde, Gen S. (2025-09-19). Spain: A Cultural Cookbook. World Trade Press. pp. 294–295. ISBN 978-1-61840-022-2.

Bibliography

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