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Flavorful Spanish Tapas Patatas Bravas Gambas Al Ajillo

Patatas Bravas Gambas Al Ajillo recipe - featured image
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A vibrant Spanish tapas recipe combining crispy Patatas Bravas with smoky, spicy sauce and garlicky shrimp Gambas al Ajillo, perfect for entertaining or casual dinners.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and cut into 1-inch cubes
  • 3 tablespoons olive oil (extra virgin)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon tomato paste
  • 1 clove garlic, minced
  • 1/2 cup crushed tomatoes
  • 1 tablespoon sherry vinegar
  • Salt and freshly ground black pepper, to taste
  • 12 large shrimp, peeled and deveined
  • 6 cloves garlic, thinly sliced
  • 1/4 cup olive oil (extra virgin)
  • 1 small dried red chili or 1/4 teaspoon red chili flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • Juice of half a lemon

Instructions

  1. Peel and cube the russet potatoes into roughly 1-inch pieces. Rinse under cold water to remove excess starch, then pat dry thoroughly with paper towels.
  2. Heat about 2 inches of olive oil in a deep skillet or pan over medium heat until it reaches 350°F (175°C). Carefully add the potatoes in batches to avoid overcrowding. Fry until golden and crispy, about 8-10 minutes per batch. Use a slotted spoon to transfer the potatoes to a paper towel-lined plate to drain excess oil. Season with salt immediately.
  3. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook until fragrant but not browned, about 1 minute. Stir in tomato paste, smoked paprika, and cayenne pepper, cooking for another minute.
  4. Pour in the crushed tomatoes and sherry vinegar. Simmer gently for 10-12 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste. Add a splash of water if the sauce is too thick.
  5. While the sauce simmers, heat 1/4 cup olive oil in a large skillet over medium heat. Add sliced garlic and dried chili, cooking gently until the garlic is golden and fragrant.
  6. Add the shrimp in a single layer, seasoning with a pinch of salt. Cook for about 2 minutes per side until pink and opaque. Remove from heat and stir in lemon juice and chopped parsley.
  7. Place the fried potatoes on a serving plate, spoon generous amounts of the Patatas Bravas sauce over them. Arrange the garlic shrimp alongside or on top. Garnish with extra parsley if desired. Serve immediately.

Notes

If potatoes lose crispiness while the sauce simmers, reheat them in a 400°F (200°C) oven for 5 minutes to restore crunch. Avoid burning garlic in the shrimp by cooking over medium heat and removing as soon as golden. Dry potatoes thoroughly before frying to ensure crispiness. The sauce tastes better the next day if stored in the fridge.

Nutrition

Keywords: Spanish tapas, Patatas Bravas, Gambas al Ajillo, garlic shrimp, crispy potatoes, smoky paprika, easy tapas recipe

Find it online: https://goldensimmer.com/flavorful-spanish-tapas-patatas-bravas-gambas-al-ajillo-recipe-easy-homemade-step-by-step-guide/