Hello guys, Welcome to Africa's Largest Video Search Engine, and you are watching Ep 24: Gambas al Ajiilo from the Wood Fired Oven. and this video is uploaded by The Wood Fired Oven Chef at 2021-10-08T06:00:12-07:00. We are just promoting this video only for entertainment and educational purpose only. I hop you like our Video Search Engine. [TH7pwIM9tiQ]
| Name | Ep 24: Gambas al Ajiilo from the Wood Fired Oven |
| Video Uploader | Video From The Wood Fired Oven Chef |
| Upload Date | This Video Uploaded At 08-10-2021 13:00:12 |
| Video Discription | I love the food and wine of Spain, and Gambas is a classic dish that you’ll find almost anywhere you eat in this wonderful country. It’s perfect with lots of toasted bread, and a chilled glass of Albariño. Once you have all the ingredients ready it only takes about 10 minutes to prepare, and is a great appetizer to serve before your main course. I’m going to prepare and serve the dish in my Cazuela. If you want to discover more about this versatile dish then please watch Episode 22. THE INGREDIENTS 12 fresh shrimp* 10 cloves of garlic, thinly sliced One or two sliced dried red chilies, depending on how spicy you like your food ½ cup extra virgin olive oil Salt and Pepper 3 tablespoons a dry sherry. Fresh parsley PREPARE THE SHRIMP First you want to peel the shrimp, leaving the tail which will act as a handle when you eat the dish. You begin by twisting off the head, and then slip your fingers underneath the shell and peel it away from the body along with the legs. Gently run a paring knife along the back, making a shallow cut. That should expose the dark vein running through the body. Gently remove the vein. You might not find a vein in every shrimp, but that’s okay. Save your shrimp pieces so you can make a delicious seafood stock. Warm the Cazuela in the oven, and add the garlic and red pepper (it’s better to warm the ingredients together otherwise you can burn the garlic too quickly). Cook until the garlic gets a little colour, but is not burned. Add the shrimp, season with salt a pepper, and cook for about two or three minutes on each side. You’ll see them turn from grey to a beautiful pink. Pour in sherry, and warm through. Sprinkle over the parsley, and serve with some toasted bread, and a glass of wine *You should really try to use fresh shrimp, but if you prefer you can buy some from your local fishmonger that have already been shelled and deveined. The wine is Pazo Senorans Albariño. The music is Aurora nei giardini di Spagna by Lar Clobsay. [TH7pwIM9tiQ] |
| Category | Howto & Style |
| Tags | steak | wood oven | wood fired oven | pizza oven | best steak | bistecca fiorentina | steak florentine | wood fired oven recipes | clive baillie | wood fired pizza oven | brick oven cooking | gambas | Gambas al Ajiilo | cazuela | albarino | pazo senorans albarino |
