Gambas y pulpo al ajillo

Name: Gambas y pulpo al ajillo
Cuisine: Spanish
Ingredients: 400 g gambas; 3 whole patas de pulpo cocido; a generous splash aove; 6 whole ajos; sal; pimentón dulce o picante; perejil fresco

Serves 1

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Gambas y pulpo al ajillo

instagram.com

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

Gambas y pulpo al ajillo

Serves 1

instagram.com

Gambas y pulpo al ajillo

instagram.com

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.