Gambas y pulpo al ajillo
Serves 1
Directions
- 1Peel the shrimp, separating the tails from the heads, and remove the intestinal vein.
- 2Thinly slice the garlic cloves and cut the cooked octopus legs into rounds.
- 3Add a generous amount of olive oil to a pan and heat it.
- 4Add the shrimp heads to the oil, fry to release their juices, then remove and discard them.
- 5Add the sliced garlic to the infused oil and cook until they start to sizzle and lightly brown.
- 6Add the shrimp tails to the pan and cook on both sides.
- 7Incorporate the sliced octopus, salt, and paprika, stirring to combine.
- 8Garnish with freshly chopped parsley and serve.
Ingredients
- 400 g gambas
- 3 whole patas de pulpo cocido
- a generous splash aove
- 6 whole ajos
- sal
- pimentón dulce o picante
- perejil fresco
Equipment
panspatulakitchen scissors
