In Spanish tapas, what is gambas al ajillo cooked in?

Gambas al ajillo is cooked with garlic and olive oil, usually with chili and shrimp.

The dish is prepared by gently heating sliced or chopped garlic in olive oil, then adding shrimp so they cook in the fragrant oil. Dried chili or cayenne commonly provides heat, and the finished dish is served sizzling in a small earthenware dish called a cazuela.

The Spanish name is direct: gambas means prawns or shrimp, while al ajillo means “with garlic.” Parsley, lemon, or a splash of sherry may appear in particular recipes, but garlic and olive oil define the classic preparation.

Gambas al ajillo is especially associated with tapas bars in Madrid, although it is eaten across Spain. The hot oil is part of the experience, so diners often use bread to absorb the garlicky juices. It is best distinguished from creamy garlic shrimp dishes, which are not the traditional Spanish tapas style.