Our guide on the difference between Gambas a l’Ajilo in Portugal Vs Gambas al Ajillo Spain both of them a must to try in Spain and Portugal.
Gambas al Ajillo is a popular dish in both Spain and Portugal, known for its simplicity and rich flavors. The dish involves sautéing shrimp with garlic and chili in olive oil, and while the fundamental recipe is quite similar in both countries, there are subtle variations in preparation and presentation.
Read Here Best Traditional Portuguese Dishes and Best breakfast in Portugal
The best Spanish food to try, Breakfast in Spain, and vegetarian food in Spain
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Gambas al Ajillo – Spain
In Spain, Gambas al Ajillo is typically served as a tapa. It’s a beloved dish across the country, particularly famous in regions like Andalusia.
Ingredients:
Large shrimp, peeled and deveined
Olive oil
Garlic, thinly sliced
Dried hot chili peppers or red pepper flakes
Salt
Fresh parsley, chopped
Optional: a splash of dry sherry
Preparation:
Heat a generous amount of olive oil in a terracotta dish or a skillet. Add garlic and chili peppers to the oil when it is hot but not smoking. Once the garlic starts to sizzle and turn golden, add the shrimp.
Cook until the shrimp turn pink and curl slightly, which indicates they are done. Season with salt and sprinkle with chopped parsley. In some variations, a splash of dry sherry is added before the final cooking stage to enhance the flavor.
Serve hot, directly in the terracotta dish, often accompanied by slices of crusty bread for dipping in the oil.
Calories: Approximately 200-250 calories per serving, depending on the amount of olive oil used.
Read here how to make Gambas Al Ajillo
Gambas a l’Ajilo – Portugal
In Portugal, the dish is often referred to as Gambas ao Alho and might also be presented as part of a seafood platter or as a standalone main rather than just a tapa.
Ingredients:
Large shrimp, typically left unpeeled
Olive oil
Garlic, chopped or sliced
Piri-piri peppers or hot chili peppers
Salt
Lemon wedges, for serving
Fresh coriander or parsley, chopped
Preparation:
Heat olive oil in a skillet over medium heat. Add the garlic and chili peppers to the oil and sauté until the garlic is fragrant but not browned. Increase the heat to high and add the shrimp. The shells are often left on to enhance the flavor and preserve moisture.
Cook, frequently stirring, until the shrimp are pink and fully cooked. Season with salt and sprinkle with chopped coriander or parsley.
Serve the shrimp with lemon wedges on the side, which adds a fresh zesty flavor when squeezed over the shrimp.
Calories: Similar to the Spanish version, around 200-250 calories per serving, but this can vary based on the size of the shrimp and the amount of oil used.
Read Here how to make Portuguese Gambas
Key Differences Gambas a l’Ajilo in Portugal Vs Gambas al Ajillo Spain
Presentation and Serving: Spanish gambas al ajillo is more commonly served as a tapa in small portions, while in Portugal, the dish might be served as a more substantial main course.
Sherry: Spanish versions might include sherry, adding a deeper flavor profile.
Herbs: The use of parsley in Spain vs. coriander in Portugal can subtly change the flavor.
Peppers: The type of chili used can vary, with Spain possibly using milder varieties compared to the sometimes hotter peppers used in Portugal.
Both versions are delightful and showcase the Mediterranean’s rich culinary traditions, focusing on seafood. Enjoying either dish provides a delicious insight into the simple yet flavorful southern European cooking style.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.