Sizzling Shrimp with Garlic and Parsley (Gambas al Ajillo)
This classic dish from Madrid simmers shrimp in a garlic-and chile-laced olive oil.
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Cooking tools:
- Cazuela
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
Ingredients
- 1⁄3 packed cup flat-leaf parsley leaves
- 8 large garlic cloves, peeled
- Salt
- 1 1⁄2 lb. medium shrimp, peeled and deveined
- 2 cups Spanish extra-virgin olive oil
- 4 bay leaves
- 4 dried chiles, such as guindilla or chiles de árbol
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