The beauty of tapas is its simplicity. And what I love about hanging out in tapas bars is so often you’re seeing the food cooked right before your eyes. Because it’s prepared and cooked right behind the bar.
And so I wanted to share with with you guys one of my favorite tapas recipes and I figured instead of showing you how it’s cooked in my boring kitchen, why not go to the source of tapas, where tapas actually come from.
.. A tapas bar! And learn how to make tapas recipes in the tapas bars. So I’ve come along today to La Casa del Abuelo, a place that’s been in the same family since 1906 when it opened, and you’re gonna see how to make gambas al ajillo.
Gambas al ajillo or shrimps with garlic and parsley and and chili – this is a very typical Spanish tapa that you’ll see all over the country and this bar La Casa del Abuelo is famous for it. Javi is going to show us how you cook gambas al ajillo here on the premises and you’re gonna see how you can do it in a mere matter of minutes.
Hola Javi. ¿Qué tal? Muy bien. Si. Enséñame. So hear we are. I’ve got my dish. It was ready in just a few minutes. Javi, a genius! You can see how this is pretty easy to make home.
What is key with Spanish food are the ingredients. Great shrimp, good garlic, great oil because going to be soaking up all that delicious oil with the crusty bread, all the garlicyness. If you’re going to pair this with a Spanish wine I would suggest in albariño, which is a wine from the Rías Baixas region in the northwest.
A delicious white. If you come to la Casa del Abuelo they pair it with their own red. There goes my bread. They pair it with their own red which is a sweet and fortified red that if you were in Madrid about 50 years ago this is what you’d be drinking.
It’s called the Vino del Abuelo and the sweetness cuts through the garlicyness. Delicious. Que aproveche and hang around for more recipes next time in tapas bars… the best place to learn.