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Similar to the iconic gambas al ajillo but made with whole langoustines (cigalas), this sizzling garlic and olive oil preparation elevates the same technique to a grander, more theatrical expression of Spanish coastal cooking. Langoustines have a sweeter, more delicate flavor than shrimp, and their claws and heads release extraordinary flavor into the garlicky oil as they cook. A splash of brandy or white wine added in the final seconds perfumes the entire dish with a gentle sweetness. Served sizzling in their cazuela with the heads intact for sucking, this is a centerpiece tapa for celebrations and long coastal family meals.
Prep
10 min
Cook
10 min
Total
20 min
Servings
4 srv
Difficulty
Easy
Calories
220 kcal
For 4 serving(s)
Per serving
Rinse the langoustines and pat completely dry; season lightly with salt.
Thinly slice the garlic; slice the dried hot peppers into rings, shaking out most of the seeds.
Heat olive oil very generously in a wide earthenware cazuela or cast iron pan over the highest heat possible.
When the oil shimmers and is nearly smoking, add the garlic and peppers - they should sizzle immediately and turn golden within 30 seconds.
Add the langoustines in a single layer; cook 2 minutes without moving, then turn once.
Add a splash of brandy or white wine, shake the pan vigorously, and cook another 1 minute until the shells are bright red and fragrant.
Remove from heat, scatter chopped parsley, and rush to the table still sizzling with plenty of crusty bread.
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