Gambas Al Ajillo is a classic Spanish tapas dish known for its plump shrimp and generous use of garlic and red pepper. Traditionally served piping hot in a clay cazuela alongside crusty bread, this dish is equal parts flavorful and comforting! And if you too are craving for this dish, trust Chef Manuel Olveira for a classic serving of Gambas Al Ajillo!
Chef’s Corner, by unstumbled, features recipes by some of the most popular chefs across India. The recipes featured here occupy a special place in the hearts of chefs who created them, so you, too, can make them at home. In this article, Chef Manuel Olveira, Chef & Owner, La Loca Maria & La Panthera, shares his Gambas Al Ajillo recipe.
About Chef Manuel Olveira
Chef Manuel Olveira was born in the UNESCO heritage town of Toledo in Spain. His passion for cooking stemmed from his mother’s restaurant, inspiring him to explore the craft from the age of 14. He’d often help out his family at their restaurant over the weekends, where he served Spanish home-cooked food.
After enrolling at a culinary school in Toledo and working in a Michelin-star restaurant upon graduation, he worked as Chef De Cuisine at several restaurants around the world.
- 2004-2006: Professional internship alongside Michelin star Chef Pepe Rodriguez Rey at restaurants like Luna Jamaica, El Cuchifrito and El Bohio
- 2005-2006: Chef De Partie at El Locum, Toledo, Spain
- 2006-2008: Head Chef at El Palacete, Toledo, Spain
- 2008-2009: Head Chef at Vivir El Vino, Zamora, Spain
- 2009-2012: Sous Chef at Sergi Arola Gastro, Madrid, Spain–under the mentorship of Chef Sergi Arola
- 2012-2016: Chef De Cuisine at Arola Bar & Restaurant, JW Marriott, Mumbai, India
- 2016-2017: Chef De Cuisine at 55&5th The Grill, St. Regis, Saadiyat Island, Abu Dhabi
- 2017-2019: Chef De Cuisine at Le Cirque Dubai and Café Belge, DIFC, Dubai
After years of honing his craft at several prestigious restaurants around the world, he opened La Loca Maria in 2019, a restaurant serving modern Spanish cuisine named in tribute to his mother, Maria. Riding on the success of La Loca Maria, Chef Manuel and his wife, Mickee Tuljapurkar, extended their vision with La Panthera, a 100-seater vintage-chic modern European restaurant in Mumbai’s Bandra Kurla Complex.
Chef Manuel Olviera’s La Loca Maria has won several prestigious awards, including Zee Zest Unlimit Awards 2026 | Best European Restaurant, CNT Top 50 Restaurant Awards 2025 (No. 29), DLC Guide Mumbai 2025, Food Superstars India’s Top 30 Chefs 2025 (No. 15), Economic Times Hospitality Awards 2025 Chef-led Restaurant of the year, Eazydiner Foodie Awards 2025 | Best European Restaurant, and many more.
Also Read: Chef’s Corner: Chef Raymond Wong’s Aromatic Szechuan Mabo Tofu Recipe
Gambas Al Ajillo Recipe By Chef Manuel Olviera
Ingredients:
- 500 grams of large shrimp, peeled and deveined
- 6 cloves of garlic, thinly sliced
- 1/2 cup of extra virgin olive oil
- 1 teaspoon of red pepper flakes (adjust to taste)
- Salt to taste
- Fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
- Crusty bread (for serving)
Instructions:
- Prepare the Shrimp:
If using frozen shrimp, ensure they are fully thawed and pat them dry with paper towels. This helps achieve a nice sear.
- Heat the Olive Oil:
In a large skillet, heat the olive oil over medium heat. Make sure it’s hot but not smoking.
- Add Garlic:
Add the sliced garlic to the skillet. Sauté for about 1-2 minutes, or until the garlic is fragrant and just beginning to turn golden. Be careful not to burn the garlic, as it can become bitter.
- Add Red Pepper Flakes:
Stir in the red pepper flakes and cook for an additional 30 seconds to infuse the oil with heat.
- Cook the Shrimp:
Increase the heat to medium-high and add the shrimp to the skillet. Season with salt. Cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque.
- Garnish and Serve:
Remove the skillet from the heat and sprinkle the chopped parsley over the shrimp. Toss to combine.
- Plate and Enjoy:
Serve the Gambas al Ajillo hot, straight from the skillet, with lemon wedges on the side for squeezing over the top. It pairs wonderfully with crusty bread for dipping in the flavorful oil.
Cooking tips:
- For the best flavor, use fresh shrimp if possible.
- If you prefer a milder garlic flavor, you can let the garlic sit in the olive oil for 30 minutes before cooking.
- Feel free to add a splash of sherry or white wine after adding the shrimp for an extra depth of flavor.
Also Read: Chef’s Corner: Baked Vada Pav Recipe By Chef Sanket More
Summing Up
Chef’s Corner is unstumbled’s cozy culinary corner, where notable chefs share heartfelt recipes for you to make at home. In this article, we shared with you Chef Manuel Olviera’s Gambas Al Ajillo Recipe for you to make at home. It is rich, full of garlic and red pepper flavor, and of course, the decadent shrimp only elevates the experience. When are you trying out this recipe at home?
