Some dishes whisper. Gambas al Ajillo arrives at the table making an entrance.
Juicy shrimp, golden garlic, a touch of chilli, and plenty of fragrant Picual Extra Virgin Olive Oil Zummo come together in a sizzling pan for a tapas dish that’s wonderfully simple—and dangerously easy to finish in one sitting.
The secret? Let the olive oil do some of the heavy lifting. Picual EVOO is known for its fresh, fruity character and pleasantly peppery finish, making it an especially delicious partner for garlic, seafood, and chilli.
🦐 Spanish Garlic Shrimp
Serves: 4
Prep Time: 10 minutes
Cook Time: 8 minutes
Difficulty: Easy
Ingredients
- 500g large shrimp, peeled and deveined
- 80 ml Picual Extra Virgin Olive Oil Zummo
- 5–6 cloves garlic, thinly sliced
- 1 small red chilli, thinly sliced
- 1 tsp smoked paprika
- 1 tbsp fresh parsley, finely chopped
- ½ lemon
- Salt, to taste
- Freshly ground black pepper, to taste
- Crusty sourdough or rustic bread, for serving
Method
1. Warm the olive oil.
Pour the Picual Extra Virgin Olive Oil Zummo into a wide skillet or traditional tapas pan over medium-low heat. Add the sliced garlic and chilli, allowing them to gently infuse the oil without burning.
2. Add the shrimp.
Increase the heat to medium-high and add the shrimp. Season lightly with salt and black pepper. Cook for approximately 2–3 minutes per side, until the shrimp are pink, opaque, and just cooked through.
3. Bring on the paprika.
Sprinkle in the smoked paprika and toss everything together for another 30 seconds. The paprika adds a subtle smoky depth that plays beautifully with the fruity olive oil.
4. Finish with freshness.
Remove from the heat and squeeze over fresh lemon juice. Scatter generously with chopped parsley.
5. Serve sizzling.
Bring the shrimp straight to the table with plenty of crusty bread. And whatever you do, do not leave the garlicky olive oil behind. That’s where the dipping gets serious.
Why Picual EVOO Zummo Works
Picual olive oil brings more personality than simply being a cooking ingredient. Its fruity aroma, herbal notes, and characteristic peppery finish add depth to the dish while complementing the sweetness of the shrimp.
The olive oil also becomes infused with garlic, chilli, paprika, and seafood juices, creating a delicious sauce that practically demands a piece of bread.
In other words: the shrimp are the main character, but the olive oil definitely gets a supporting-actor award.
🍤 Spanish Garlic Shrimp with Orujo de Galicia Pazo de Valdomiño
A Fiery Spanish Tapas Classic with a Galician Digestif
Some pairings are made for sipping between bites. Others are made to bring the meal to a memorable close.
Our sizzling Spanish Garlic Shrimp, cooked with Picual Extra Virgin Olive Oil Zummo, brings together juicy shrimp, fragrant garlic, chilli, smoked paprika, and a generous pour of peppery olive oil. It’s bold, aromatic, and unmistakably Spanish.
To finish the experience, pour a small glass of Orujo de Galicia Pazo de Valdomiño.
This traditional Galician spirit offers an aromatic, warming finish that provides a striking contrast to the richness of the olive oil, the heat of the chilli, and the savoury character of the shrimp. After a few bites of garlicky seafood and crusty bread, a chilled or lightly cooled pour of Orujo offers a clean, spirited finale.
Why This Spanish Pairing Works
The shrimp bring the savoury sweetness.
Juicy shrimp provide a naturally delicate sweetness that balances the bold garlic, chilli, and smoked paprika.
Picual EVOO brings the personality.
Zummo Picual Extra Virgin Olive Oil adds fruity, herbal notes and a characteristic peppery finish, creating a rich, flavourful base for the dish.
Orujo brings the finale.
Pazo de Valdomiño’s Orujo de Galicia adds an aromatic, warming character that cuts through the richness of the olive oil and leaves the palate refreshed and ready for the next bite—or the final sip.
🥂 Serving Suggestion
Serve the Gambas al Ajillo piping hot, straight from the skillet, with plenty of crusty bread for soaking up the garlicky Picual olive oil.
Pour the Orujo de Galicia Pazo de Valdomiño in a small glass and serve chilled or lightly cooled as a digestif, preferably after enjoying the shrimp.
The result? A delicious journey from sizzling Spanish tapas to a classic Galician finish.
From Galicia to the Tapas Table
This pairing brings together two distinctive sides of Spanish food culture: the vibrant, generous flavours of a tapas table and the traditional spirit of Galicia.
Garlic. Chilli. Picual olive oil. Shrimp. Orujo.
It’s a little fiery, wonderfully Spanish, and definitely not the kind of meal you rush through.
One more shrimp, one more piece of bread, and perhaps one final sip? We won’t judge. 🍤🥂
