Al Ajillo

Al ajillo (literally 'with garlic') is a foundational Spanish preparation method in which thin coins of fresh garlic and one or two dried chiles — typically guindilla seca or cayena — are coaxed slowly in abundant olive oil over low-to-medium heat until the garlic turns pale gold and the oil is suffused with their volatile compounds. The chile is added simultaneously or shortly after the garlic; it is not meant to blister hard but to steep, releasing warmth and a faint smokiness without scorching. This tempered aromatic base is the launching point for gambas al ajillo (shrimp), champiñones al ajillo (mushrooms), and bacalao al ajillo (salt cod), among many others. The discipline of the technique lies in heat control: garlic that colors too quickly tastes bitter; garlic that never colors at all lacks depth. The cook watches for the moment the edges of each coin begin to take on the faintest amber, then introduces the main ingredient so the residual heat in the oil continues the garlic's cooking. The finished dish is often finished with a splash of dry sherry, a squeeze of lemon, or fresh parsley, all of which cut the richness of the oil and lift the aromatic profile. Al ajillo cooking is strongly associated with Madrid's taberna culture and with coastal Andalusian kitchens, though it is found throughout Spain and in Latin American cuisines derived from the Spanish colonial tradition.

“She cooked the shrimp al ajillo, starting with cold oil and garlic so both came up to temperature together, then deglazed with a splash of fino sherry just as the tails curled pink.”

• techniquesBlooming Spices
• IngredientGarlic
• CuisineSpanish

1. 1.The Food of Spain — Claudia Roden
2. 2.Tapas: The Little Dishes of Spain — Penelope Casas
3. 3.Spain: The Cookbook — Simone Ortega

Confidence: high