Spanish Gambas al Ajillo with Charred Romesco Chickpeas and Crusty Pan-Toasted Bread
Prep 15 min · Cook 25 min · Serves 2 · medium
Succulent garlic shrimp seared in aromatic Spanish olive oil, paired with crispy roasted chickpeas finished in smoky romesco sauce. This elegant yet simple dish captures the essence of Spanish coastal cuisine with minimal ingredients and maximum flavor.
Ingredients
- 14 oz Large shrimp, peeled and deveined, about 16-20 count
- 5 tbsp Extra virgin Spanish olive oil, divided
- 6 cloves Garlic cloves, thinly sliced, fresh, not minced
- 1 can (15 oz) Canned chickpeas, drained and dried, patted very dry
- 1.5 tsp Spanish smoked paprika, pimentón de la Vera
- 0.5 cup Roasted red peppers from jar, drained
- 0.25 cup Marcona almonds, blanched, or raw blanched almonds
- 1.5 tbsp Sherry vinegar, Spanish preferred
- 1 clove Garlic clove, for romesco sauce
- 0.25 tsp Red pepper flakes, to taste
- 0.5 tsp Sea salt, plus extra for shrimp
- 0.25 tsp Black pepper, freshly ground
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