Ep 24: Gambas al Ajiilo from the Wood Fired Oven
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- Опубліковано 29 вер 2024
- 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.
Yes I have built the oven .and now the master has returned
Great to hear about your oven Paul
Wow! New subscriber here. So glad I found this channel. I've been a professional chef for 25 years and your videos are so impressive! Keep up the good work, my friend!
Many thanks Daniel
Las Teresas in Sevilla serves a wonderful gambas al ajillo
I will try next time I'm there
It's 150 years old and has a wonderful atmosphere. Great food too.
The legend is back godfather Chif thank you for the great videos you make What a legend mate keep up the good work never give up
Thanks Mo
Thanks for the inspiration, I’m sure everyone will agree with me when I say that we need millions of videos from you Chef, thanks again 🤘🏼👀
Many thanks Juan
Gracias Señor.
No hay mucho que decir.
Gran trabajo.
We miss you. Hope you’re well.
Looking forward to when you post more of your videos.
Just making some final edits on some new content. Hopefully posted very soon. Thanks for checking in. Clive
Molto buonissimo 😋
Sono grato Bruno
One of my favourite dishes. So glad to see you back!
However can’t believe that UA-cam has hid this from me for over a week!!! 😩
Will definitely use you advice to always use alcohol when I cook.
If my wife asks, I will direct her to you. 😜
Might even put some of the alcohol in the food too! 🤪
Nice one Martigan 😄
Wonderful Clive how about sardines how would you do those
Sardines are great in the oven, I'll add it to the very long list of things to shoot
We're gifted with another video. Thank you, good sir!
Thank you!
One of those “you only make that mistake once” moments, like using clip in shoes for cycling for the first time and falling over at the traffic lights 😂
We missed the "James Bond" of wood fire cooking!
One of my favorite seafood dishes, excellent!
Thank you Moneypenny
Thank you for the great video, cooked last night as per your instructions in my pizza oven and was fantastic! Your video production is exceptional. What size is the cazuela you use in this video?
Thank Gavin. I think it was the 12" dish. But the 10" would be fine too.
ohhhh if you like Spanish food or the Spanish gambas.....you should try the real ones, right here in Portugal!
Thanks for the suggestion Andre
Two teasers in one go! Can’t wait.
Oh, yes. Great start to a meal. And so well executed by a master chef. Personally, I am far more garlic shy than what I see here and elsewhere (perhaps everywhere). I am happy with just a background suggestion of garlic and avoid allowing it to become the dominant flavor of any of my dishes. I am most likely in the minority on that issue. This channel has been a great resource for me.
Great video, I’m still learning heat regulation, with this dish would you still need to get the inside of your oven fully heated? I’m trying to plan a dinner party using my oven but the timing of everything seems to be difficult to plan. Any thoughts would be appreciated.
Hello Sal. I regularly fire up my oven to be around 750F/400C in the center of the oven floor. The hottest area of the oven is going to be around the fire, around 900F/480C, then will drop towards the oven opening to around 450F/230C. So you have various temperatures to work with when placing your food. Once the oven has heat in it you can maintain a fire to match what you’re cooking. For instance, a larger fire with a flame roll for pizza, and a smaller fire for something like chicken. An oven with good heat retention will require less fuel to maintain the temperature, which means a smaller fire, which gives you more surface area to cook with, and gives you greater flexibility. Figure out how long each dish will take to cook, and prepare in that order. You can alway reheat some dishes when you get closed to serving. Let me know how the dinner party goes. Clive
If you call those 'shrimp', then what do your prawns look like?
PS I don't remove the heads or shells, and mostly enjoy sucking the rich juicy liquid from the heads when they have been roasted. I then remove a few sections of the shell, but love the crunch when eaten leaving just the tail as a handle - as you suggest.
Thank you for all your videos and the work it takes to put these out. What are the dimensions of your oven? I would love to have something similar. Very inspiring. Thank you sir.
Hello Travis. If you would like to email me through my website I will send you all the information you need about my oven.
Oh yeah! That is awesome...I grow about 250 - 300 heads of beautiful garlic every year in our garden and this is one of our favorite ways to use it! On our grill for now but soon in our wood fired oven!
Well done! 😄 Thank you for the video and inspiration!
Mike 🇨🇦🍁👍
Thanks Michael. Sounds like garlic is in your blood. I look forward to hearing about all the garlicky recipes you make. Clive
You are living my dream retirement, house in Spain, wood fired oven and a cooking UA-cam channel :-)
Glad you enjoy it. More to come. Clive
Thank you Clive! My 6 year old son Oscar and I love your videos and have watched each one several times over. Keep up the good work! We look forward to cooking some more of your dishes in our own wood oven.
Thanks Brian. More to come. Clive
Patiently waiting!😋
👏👏👏...
love the so relaxed feel that comes with these amazing cooking videos wish we got a new video weekly lol
Many thanks Karlton
Dear Chef, your videos have inspired me so much that I've been looking to find someone that can build me an oven like your, but to no avail. Would it be too much to ask for a copy of your oven design? I would love to treat my family and friends to such great dishes as in your videos. I live in Guadalajara, Jalisco Mexico, if that matters. Blessings to you and your family.
Email me through my website and I'll share the information about my oven. Clive
@@TheWoodFiredOvenChef Will do sir. And thank you in advance.
Thanks Clive. Next time we need Yorkshire Puddings!
It's on the list James
The shimp! 😂 Great video Clive
Thanks Jared
Do you have a ghroom ?
Oleeeeee
Thank you for our morning therapy session. I have cooked a similar shrimp dish in my oven, and wow . I can't wait to fire it up for my next dinner.
Let me know how it goes Henry
Thank you Clive. It looks delicious. I will try this over this bank holiday weekend.
Let me know how it goes Colman
Yeah, the red roe inside the shrimps' heads make a pasta that can recall people back from the dead.
What is his day job? I want it if I can afford his lifestyle 👌🏻
Fantastic recipe and great choice of wine :) Loved the background music and the use of the "cazuela". Brilliant! Keep these coming, please!
More to come. Stay tuned. Clive
Thought you might have ladled that wonderful
Gambas dish over some fresh pizza dough ??
On a chilly/hearty night. Nice to hear you frequenting
the San Sebastian area. Thanks...
Great suggestion John. Thanks, Clive
Wow - I live in lytham uk where they are famous for Lytham shrimps - but they don’t look like that!!! So it sounds funny when you call them shrimps but I know in USA that’s what they call giant prawns! I’m going to Seville soon so will have to have some ‘gambas pil pil’ thanks for another great video x
Thanks Susan. Have a great time in Spain.
Clive, we just discovered you while researching wood fired outdoor ovens and proceeded to binge watch your videos. So inspiring and beautifully made. Can you share the type of salt you favor? It seems to be flaky like Maldon. Thank you for what you do. P.s. love that Truffle joins you.
Hello Brenda. Yes, Malden salt. Thanks for watching the videos. More to come. Clive
Beautiful !
Thanks Helber
Hello, how are you doing, I hope you are doing great, we miss you, hopefully you’ll get some videos out soon. Stay hungry and cooking 🤘🏼😛🤘🏼
I’m currently in the final editing stage of some new episodes, so hopefully they’ll be posted in a few weeks. Clive
You changed your music sir. I really like the other song you played. That was a big part of your videos to me. Could you let me know the name of the other song. Thank you sir. Shrimp look so delicious. Tampa Florida.
Thanks Jonathan. The track is called “Charango" by Mark Thomas Hannah. As far as I know it’s not available on any streaming services, and is only available to license. You can find it on UA-cam though.
Absolutely stunning dish. I've been waiting for another video to pop up . I'm definitely going to try this In my oven . This is my wife's favourite dish when we go to Spain .
Many thanks. Let me know how it turns out.
One day I will make every recipe from this chef. Thank you for awesome videos.
Thank you. Let me know how they go when you do. Clive
Where do you live Clive, Looks stunning
Welcome back, where have you been for so long?
Inspiring! Please keep the videos coming. Incredible film technique and narratives.
More to come
I have noticed that every time you return your cazuella into the oven there are wet marks left at the oven entrance where cazuella just sat. Do you soak your cazuella in water every time before you use it? Because I remember that you mentioned seasoning it, bit I actually assumed that this seasoning is only done once.
I don't use my Cazuela that often, so I soak it each time in case all the moisture has gone and it's dried out too much, and hopefully to prevent it from cracking. No real science behind it, but they have lasted a long time.
Great dish... and great explanation and video. Thank you! Will you be doing a video on Pinchos?
Pintxos are on a very long list of things to do
I am interested in your temperature control techniques when lower temperatures are called for., such as for a whole chicken or this gambas dish. I tend to move my pan around a lot rather than, for instance, build a smaller fire.
Hello Thomas. I regularly fire up my oven to be around 750F/400C in the center of the oven floor. The hottest area of the oven is going to be around the fire, around 900F/480C, then will drop towards the oven opening to around 450F/230C. So you have various temperatures to work with when placing your food. Once the oven has heat in it you can maintain a fire to match what you’re cooking. For instance, a larger fire with a flame roll for pizza, and a smaller fire for something like chicken. An oven with good heat retention will require less fuel to maintain the temperature, which means a smaller fire, which gives you more surface area to cook with, and gives you greater flexibility. Clive
Gambas al ajillo as a starter then pepper steak as a main course,Albariño vino blanco and a Rioja tinto crianza,just heaven.
Thank you Clive,my Sunday dinner sorted.
Thank you!
Very nice, btw the old music was better for your videos. Thanks for inspiration.
Thanks Filip
I love your videos your kool persona smooth talk thumbs up are you a chef ??? What’s your back ground
Thanks Steve
I'm not sure if the Spaniards do this but imagine peeling only the shell off of the shrimp heads leaving all that tomalley intact; that stuff is gold, especially in a dish like this.
Thanks for the information Lewis
Looks divine. I hope you one day do a video regarding the design and construction of your oven. It's quite impressive.
Hello Raven. If you would like to email me through my website I will send you all the information you need about my oven.
wow, wow wow
👍🏼
Thanks for the work you have done with these videos. I used them to get my wife interested in wood fired cooking :) We watched them all.
Thanks Neil. If your wife is interested then you're past the first and most important step. Clive
For this cook, are you running the oven at a temp of 300 - 400 degrees celsius?
I always fire my oven up to the same temperature, which is 700-750F/370-400C in the center of the oven floor. Then take advantage of the variable temperature between the fire and the oven opening.
Spain is probably my favorite country to visit, and their foods to eat. You did a spectacular job with this dish, can't wait to try it myself!
I love being in Spain too. Many thanks Brad.
Clive, we miss you and your videos. Hope all is well. Gretchen & Jon
More coming very soon Gretchen
Only one thing to say - THANK YOU! 👏👏👏
Thanks Sergei
Love it...🔥😀
Thank you!
So excited!!
If you ever have the option to add food to your alcohol, you definitely should embrace it!
😂
Love your videos.. what is the music you open with in your earlier videos?
The track is called “Charango" by Mark Thomas Hannah. As far as I know it’s not available on any streaming services, and is only available to license. You can find it on UA-cam though.
If you are not into spicy you can try "ají dulce" (or "ñora") which is a dried red ball pepper from Murcia (southeast of Spain) that gives a nice flavour without the spicy... there is another condiment with the same name in South America with another flavour
Thanks for the suggestion José
@@TheWoodFiredOvenChef pleasure... your videos are pure delight and encourage me to cook, but in a wood fired bbq
Magnífica preparación de las gambas al ajillo, que es como las llamamos por aquí! Y magnífica colección de vídeos. Técnicamente impecables y deliciosamente narrados. Con pasión y sensibilidad. Mi más calurosa enhorabuena.
Clive - I'm thinking of doing this in the weekend. If I don't have dry sherry, could I use Marsala ? I have a red lombardo
Masala would be fine Mark, but it has a much stronger taste than sherry so I would use half the amount. Let me know how it goes.
@@TheWoodFiredOvenChef will do. Going to use some nice queensland king prawns
Thanks for this amazing dish chef, love to see you back. 😊
Thank you!
Looks wonderful! Can you tell me where you purchased the small bowls for your salt, pepper in this video Thanks
They are Now Designs terracotta pinch bowls
@@TheWoodFiredOvenChef Thank you! Perfect, just what I was looking for
Hey don't do that don't change the music like that !!😅
Trying to mix things up Max 😄
Where have you gone? You inspired me to buy a wood oven. Please, please, please make some more videos, they are fantastic!!
I'm just putting some final touches on new videos
@@TheWoodFiredOvenChef Thats fantastic! So pleased you are doing that.
I made this tonight in the wood oven and it was a big hit. Thank you for sharing!
One question? I use my cazuella for the first time and the inside discolored. I tried to clean it but I can not get the stains out. I have the same one as you, is that common?
Yes, it will discolour a bit, also some tiny hairline cracks will appear. But it won't affect the performance. Do you follow the curing process before using? Soaking it in water.
Yes, soaked overnight, rubbed with garlic and simmered until water was almost evaporated
Those shrimp looks delicious! That's a great version of that dish - I could just go for a few of those right now!
Thanks
I am going to try this with the Chillis, I usually use a little sweet smoked paprika powder. One thing that I do find makes a big difference is Spanish olive oil rather than Italian or French which are my general cooking oils.
@@eeedee1298 Thanks for the suggestion
Excellent as always Sir. Looking forward to your next video! Best regards to you and yours.
Thanks John. More to come.
@@TheWoodFiredOvenChef Ok my friend... time to get back out there! ;-) Ready for the next video. :-)
I really have enjoyed your videos! Hope you make more soon!
Thanks Ken. More to come. Clive
Awesome again my man 😁💪👏👏
Keep em coming
More to come!
I hope all is well. I am looking forward to more videos.
Hello Peter. I’m currently in the final editing stage of some new episodes, so hopefully they’ll be posted in a few weeks. Clive
Perfect, I love it
Thanks
ohhh gambas my favorite
Thanks!
What size Cazuela do you recommend
I have two, one is 10" and the other 12"
Now I have to try this. Thank you!!
Thanks Frank
I was so excited to see the release of your two latest videos. They are so enjoyable to watch and very well done. Thank you Clive!
Thanks David
Def gonna try some shrimp in the wood oven!
Mmmmmm
😋👍👍👏👍
Too funny !
We love your videos so family friends
Thanks Jo
I think it needs more garlic.
You can never use too much with this dish
thank you. Well presented.
Thank you Sébastien
Thanks for the new videos!
Thanks Eric
Please tell us what camera do you use .
I have a SONY A7Rii and A7iii
Havnt seen any new videos yet. Man please do a roast pork or beef dish.
Hello Richard. Wrapping up some new episodes, they should be available soon. Clive
@@TheWoodFiredOvenChef great thanks!
Where is my new video? Come on man!
I'm currently working on new content
When can we see another one chef 🔥🔥
Working on some new content Ross. Stay tuned. Clive
Now let's enjoy:>)
Yes!
I just had a pizza oven built in my yard. Super excited to try some of your recipes. Any chance you might do one for wings?
Wings are on a very long list of things to do
Love your videos, you look like you are so relaxed and taking time over your passion, thank you for sharing with us, is not quite the same cooking here in Yorkshire but we do get some nice warm days too :-)
Prawn dish looks very tasty, have ordered me a Cazuela dish and am sourcing some Albarino wine as well!
Yesterday I tried your spatchcock chicken method and it came out perfect as did the roast potatoes! The double foil covering makes all the difference.
Thanks again, am looking forward to cold chicken sandwich at lunch :-)
Many thanks Jim for sharing your cooking adventures. Hopefully there's a wood oven in your future. Clive
another great video
Thanks Erik
Last 2 videos - BRAVO. Very much enjoyed and thank you for producing these. I'm going to (attempt to) duplicate the green peppercorn sauce.
Let me know how it turn out Andrew
Nice recipe, better wine!
Thanks David
Mr Clive, you amaze me yet again. What a wondefull dish! On a side note, I love the charango track you have always used in your videos. I knew it was going to change eventually. And you didn't disapoint. Your content is amazingly well designed. It takes us on a journey... Its like a story being told. God bless you for this. Cheers!
Hello Matheus. Thanks for your generous comment. Yes, I wanted to find a piece of music that went with this dishes country of origin. Clive
Great looking dish, always giving inspiration.
Thank you!
Just discovered your channel and have to say between the great cinematography, your calm and peaceful demeanor, and the great recipes you absolutely deserve more attention to your channel! Can't wait to learn more from your videos to fully utilize my oven. Cheers!
Thank you