Gambas Al Ajillo Con Chorizo Recipe

Pat the shrimp dry with paper towels and season lightly with 1/4 tsp of the sea salt and the black pepper. If shrimp are large and tails are on, you may butterfly them for faster cooking.

Thinly slice the garlic cloves and the red chili. Dice the chorizo into roughly 1/4-inch pieces. Chop the parsley and set aside.

Measure out the olive oil, wine, lemon juice, smoked paprika and remaining salt so everything is ready to add.

Render chorizo

Place a large heavy skillet (10–12 inches) over medium heat. Add the diced chorizo and cook, stirring occasionally, 3–5 minutes until it releases its red oil and becomes slightly crisp at the edges. Use a slotted spoon to remove most of the chorizo pieces to a bowl, leaving the rendered oil and fond in the pan.

Infuse oil with garlic and chili

Reduce heat to low–medium. Add the olive oil to the chorizo oil (if pan looks dry) and warm gently. Add the sliced garlic and red chili to the oil and cook gently, stirring, 1–2 minutes until garlic is fragrant and just beginning to turn pale golden — do not let it brown (browned garlic becomes bitter). Add smoked paprika and stir 10 seconds to bloom.

Turn heat up to medium-high. Add the seasoned shrimp in a single layer and cook without moving for 30–45 seconds to get a good sear, then stir and continue cooking another 1–2 minutes until shrimp are opaque and just cooked through (total shrimp cook time about 2–3 minutes depending on size).

Pour in the white wine (or 2–3 tablespoons of water if omitting wine) and immediately scrape up any browned bits from the pan. Let wine simmer 30–45 seconds to reduce slightly and meld flavors.

Return the reserved chorizo to the pan and toss to combine, warming it through for 30 seconds. Taste and add the remaining 1/2 tsp sea salt if needed.

Remove pan from heat. Stir in the lemon juice and most of the chopped parsley, reserving a little parsley for garnish.

Transfer the gambas al ajillo con chorizo to a shallow serving dish or serve directly in the hot skillet. Spoon plenty of the garlicky oil over the shrimp.

Garnish with the remaining parsley and offer lemon wedges alongside. Serve immediately with crusty bread or rice to soak up the flavored oil.