For cooking gambas al ahiyo, the Spaniards usually use dishes called “casuela” – this is the most traditional method. Casuela is a clay form that can be used as on a gas burner, and for baking in the oven. Before as wash this form, do not forget to cool it, otherwise it may crack due to the rapid temperature difference. Instead of casuela in this recipe you can use a deep-frying pan, but before serving shift the ingredients to a more beautiful heated блюдо. 
Photo of the dish:Janet Mendel Time: 30 min. Difficulty: easy Servings: 4 servings per as snacks Recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 900 gr. peeled fresh white shrimp
- 1 tbsp. olive oil
- 1 large garlic clove peeled and sliced
- 1 thinly sliced, along with seeds, large dried spicy chilli
- A pinch of salt
Recipes with similar ingredients: shrimp, chili pepper, garlic
Recipe preparation:
- Put casuela on medium heat. Pour in olive oil. When it heats up (steam starts to rise from the surface, but not overheat the oil, otherwise it will go rancid), add the garlic. Fry until golden brown, about 1-2 minutes. Put chili and leave for a minute.
- Turn off the heat as soon as the garlic begins to brown. (If the garlic turns brown, then you have overcooked it and will have to start all over again). Put the peeled shrimp and leave for 2 minutes Add a pinch of salt. Serve with fresh bread.
