Gambas Al Ajillo – Crab Tails in Garlic

To Var. 1:

Remove the scampi from the shells, slit the back slightly and remove the black intestinal thread with a skewer.

Rinse the scampi when cold and dry well. Remove the skin from the garlic and cut it into pieces that are not too narrow. Cut the chili peppers lengthwise, remove the seeds and cut into strips.

Heat the olive oil in a frying pan over high heat. Add the crayfish tails with garlic and chili and roast for two to four minutes, depending on the size of the crayfish tails.

Serve immediately with fresh white bread.

Only very briefly in the oil, otherwise they become hard and dry.

To Var. 2:

Same as 1. Add the chopped parsley just before serving.

To Var. 3:

Fry the shrimps in hot olive oil. Next season with salt and season with pepper. Place the crabs in an ovenproof dish. Sauté finely chopped garlic cloves in the frying oil for about 5 minutes and pour the oil over the crabs. Place everything together in the oven heated to 200 degrees for 10 minutes.

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