Last updated: May 16, 2026 (Latest technical explanation by a former Michelin chef)
A former Michelin-starred chef asserts: "Ajillo that's just cooked in oil" is not the real thing | Unraveling the ultimate emulsification recipe and the perfect pairing through science.
✍️ Author Profile
I am a chef who previously served as head chef at a Michelin-starred restaurant in Malaga, Andalusia. I feel that many of the ajillo recipes I see on Japanese recipe websites and in bars are simply ingredients that have been "deep-fried" in garlic-flavored oil, which is a great shame.
Ajillo, a dish beloved in its native Spain, especially in Malaga, which faces the Mediterranean Sea,A rich sauce where the oil and the moisture from the ingredients are perfectly blended.This time, we'll reveal all the professional techniques we use to recreate authentic flavors using ingredients from Japanese supermarkets, employing a scientific approach.
📸 We're also sharing the latest travel and gourmet information from Spain in real time on Instagram!
🍷 Recreate it at home, and with improved accuracy, experience the authentic Spanish spirit!
After transforming your kitchen into Andalusia tonight, why not experience a real bar crawl?
In Barcelona, where Catalan sophistication and passion intersect, the vibrant local atmosphere and the sizzling sound of terracotta pots as the camareros (waiters) bring the food create an unforgettable travel memory.
[Barcelona] A gourmet walking tour exploring traditional tapas, fine wines, and vermouth >
(From the vicinity of prestigious markets to hidden gems in back alleys, we'll take you to the finest, most discerning bars recognized by professionals.)
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1. Why are Japanese recipes so "oily"? The science of "emulsification"
If, after finishing your ajillo, only clear oil remains on the plate, and dipping bread into it only highlights its greasiness, this is a classic example of "insufficient emulsification."
The original "Gambas al Ajillo" (shrimp ajillo) is a dish where the rich, flavorful juices released from the shrimp, the garlic components, and tender olive oil combine to create a slightly cloudy broth.A thick emulsion (emulsified liquid)It must be like this. The proof that it's real is that when you dip bread in it, the water and oil don't separate, but instead cling to it like a sauce.
💡 The rules of "temperature" and "moisture" managed by professionals
- Low-temperature extraction below 100℃: If you add garlic to hot oil from the start, the surface will burn and turn bitter before the aroma can develop. Start by heating the oil from a cold state over very low heat, allowing the aromatic compounds (such as allicin) inside the garlic cells to slowly transfer to the oil.
- Leave an "appropriate" amount of moisture in the ingredients: Complete dehydration is not recommended. The ideal state is when tiny bubbles (steam) appear the moment you put the ingredients into the oil. These tiny water molecules boil and vigorously circulate, physically mixing the oil and water and causing emulsification.
- The final "shake": Just before the ingredients are fully cooked, gently shake the pan back and forth, and while stirring the oil with a spoon, add a few drops of the pasta water (or white wine). This will instantly strengthen the bonds and elevate the sauce to an exquisite level.
2. Michelin-style preparation to transform Japanese superfood ingredients
Freshly caught shrimp (in the local language) can be found in authentic Spanish markets, such as the port of Malaga or the Sant Josep Market in Barcelona.QuisquillaWhile this is ideal, even frozen peeled shrimp or black tiger shrimp available at Japanese supermarkets can have an incredibly firm texture if professional techniques are applied (in Spanish).Al punto = perfect cooking) This is how it will turn out.
Odor removal and moisture retention using osmosis
If you put thawed shrimp directly into oil, the fishy smell will spread along with the drip, and the shrimp will become dry and tough.
- For every 100g of shrimp, rub in 3g of salt (approximately 31 tbsp), 1 teaspoon of potato starch, and 1 tablespoon of water. The potato starch will absorb any surface dirt and odor.
- After rinsing thoroughly with cold water,The most important thing is "complete dehydration".Do the following: Wrap it in kitchen paper and gently press down to completely wipe away any excess moisture from the surface. If there is excess water on the surface, the temperature will drop sharply the moment it is added to the oil, resulting in a watery oil rather than emulsification.
3. The "ultimate professional recipe" that perfectly recreates the flavor.
| Ingredients (for one cazuela) | Criteria and roles selected by professionals |
|---|---|
| Frozen shrimp (or fresh black tiger shrimp) | 120g. The vein must be removed, and the above preparation steps have been taken. |
| Extra virgin olive oil | 150ml. A Spanish luxury brand that has received the highest ratings in the world.Oro BailenAndalusian varieties such as the Picual variety, which are heat-resistant and have a fresh, green aroma, are the best. |
| garlic | 3 pieces. Divide one piece into small pieces (for emulsification) and the other two pieces into 2mm slices (for aroma and texture). |
| Dried pilpil (chili peppers) | Use 1-2 stalks. Remove the seeds before use. The purpose is not for spiciness, but to give the oil a sharp, defined edge. |
| Sea salt and parsley | Use an appropriate amount. Chop the parsley just before serving to remove excess moisture. |
A perfect cooking process, followed chronologically.
Step 1 (Extraction from cold oil): Put olive oil, minced and sliced garlic, and chili peppers into a pot (terracotta or small frying pan),Before lighting the fireMix everything together. Place over very low heat and, once small bubbles begin to appear from the garlic, slowly infuse the oil with the garlic flavor for 3 minutes, being careful not to burn it.
Step 2 (Adding the shrimp and al punto): Once the garlic begins to lightly brown, increase the heat to medium and immediately add the prepared shrimp. The oil temperature will drop once, but don't panic and continue shaking the pan. Don't miss the moment when the surface of the shrimp turns red and the flesh begins to firm up.
Step 3 (Completion of emulsification): Once both sides of the shrimp have been cooked, add the parsley and shake the pan in large circular motions for 10 seconds. The juices from the shrimp will seep out, the clear oil will thicken, and it will transform into a superb emulsion sauce. Turn off the heat and serve the dish to the table while the residual heat is still cooking the shrimp thoroughly (al punto).
✨ Extra tips to get closer to the authentic Spanish experience
■ Recommended vegetables that will make your dish look stylish and authentic.
Even in authentic Spanish bars, the style of combining shrimp with certain vegetables is popular. The key is"Vegetables that don't interfere with the emulsification of the oil, have low moisture content, and are full of flavor."Choose.
- Mushrooms (champignons): It's a classic method, but remove the stems and cut them into large quarters. The amino acids in the mushrooms themselves dissolve into the oil, doubling the richness of the sauce.
- White asparagus (canned, drained): This is an ingredient that Spaniards absolutely adore. Cut it into bite-sized pieces and add it one minute before the end of cooking, and it will absorb the garlic oil and become incredibly flavorful.
- Semi-dried tomatoes: Adding torn sun-dried tomatoes, which are packed with flavor, transfers a beautiful red hue to the oil, and the moderate acidity enhances the sweetness of the shrimp. The dish instantly looks more professional.
■ [WARNING] Please do not forget to prepare the bread.
Speaking from a chef's perspective,In ajillo, bread is not a "staple food," but rather a "tool (cutlery)" for scooping up every last drop of the emulsified oil sauce.That's right. Ajillo without bread is like pasta without sauce.
Ideally, you'd want a French baguette with a crispy crust, but if you don't have one on hand, the following alternatives will work just fine.
| ・ White bread | Cut into 4 equal parts.Bake in a toaster oven on high heat until it's almost burnt, making sure to remove all the moisture.Please do so. By making it crispy, it won't become soggy even when it absorbs rich oil. |
| • Bread rolls | Slice it in half horizontally, press the cut side against a frying pan and cook until crispy, then combine the halves. |
| ·cracker | Salty, plain crackers (like Ritz crackers) make an excellent substitute for the picos (small hardtack bread) served in Spanish bars. |
✈️ The true emotion that lies beyond what you experience at home.
Using the recipe I've shared, you can undoubtedly make some of the best ajillo in your Japanese kitchen. However, the atmosphere of Malaga's port at dusk, or the vibrant old town of Barcelona, with its pleasant breeze, and the sizzling heat of the oil as the bartender brings it over saying "¡Cuidado! (Be careful, it's hot!)"—that's something you can only experience in person.
Why not embark on a journey to experience the fresh seafood of the Mediterranean and the authentic bar culture that has been passed down through generations?
▶ Explore local culinary routes in "The Complete Guide to Malaga Tourism" written by a former head chef.
▶ [2026 Latest] Complete Barcelona Sightseeing Guide | Sightseeing Spots, Recommended Itineraries, and Food Guide
4. Wine pairings selected by the chef for ajillo.
A simple "chilled white wine" won't cut through the rich oil sauce of ajillo. We'll suggest specific Spanish wines that will beautifully cut through the richness of the dish while highlighting the flavor of the shrimp.
- Albariño (DO Rías Baixas): This white wine from the Galicia region is known as the "wine of the sea." Its crisp, strong acidity and rich minerality, almost to the point of being salty, harmonize perfectly with the sweetness of the shrimp.
- Manzanilla (Sherry): A dry sherry matured in Sanlúcar de Barrameda. Its unique salty aroma and deep, rich flavor derived from the yeast perfectly complement the garlic and olive oil notes, recreating the authentic bar pairing experience.
- Verdejo (DO Rueda): A white wine with a refreshing, herbaceous aroma and a pleasant bitterness on the finish. It harmonizes with the distinctive green nuances of parsley and olive oil.
🍳 Also recommended: The depths of Spanish cuisine as told by professionals
❓ What should you do with the leftover oil from making ajillo?
Q. Is it okay to just throw away the oil that's left over after I've finished eating the ingredients?
A. Please do not throw it away. That oil is the "ultimate seasoning oil," infused with the glutamic acid and succinic acid from shrimp and the allicin from garlic. The easiest way to repurpose it, recommended by professionals, is to simply add boiled pasta (1.4mm-1.6mm) directly to the pan with the remaining oil and stir-fry it over high heat for 15 seconds with 1-2 tablespoons of the pasta water. That's all it takes to create a superb shrimp-flavored peperoncino that rivals any Italian restaurant. It's also excellent as frying oil for fried rice the next day.
📲 We post daily updates on Instagram of real local bar hopping and gourmet food!
We bring you the latest Spanish culinary trends that can only be conveyed through photos and videos, such as hidden gems in Andalusia not found in guidebooks, and the immersive experience of authentic ajillo with its crackling sounds. Please feel free to contact us via DM with any travel inquiries or questions!
🏡 Enjoy the luxury of cooking with ingredients directly from the market in a high-end local villa.
Now that you can make such authentic ajillo at home, why not try cooking it in the best possible environment at its source?
Imagine buying freshly caught, juicy shrimp and premium olive oil—only available locally—at a local Spanish market (mercado), then uncorking a bottle of wine in a luxurious villa with a private kitchen. It's these kinds of extraordinary culinary experiences that transform a trip into a lifelong treasure.
As a former head chef, I will design a gourmet-focused Spanish trip just for you.
Spanish cuisine is more than just ajillo. From unique culinary cultures that vary greatly from region to region, to exquisite wineries known only to a select few tourists, and from high-end, Michelin-starred restaurants to tapas bars in back alleys overflowing with locals, there are endless options.
For foodies who say, "I don't want to waste my precious trip to Spain by going to the same old places listed in guidebooks," and "I want a truly worthwhile gourmet route planned from a professional's perspective,"I offer fully customized itinerary creation and diagnostic support, drawing on all the knowledge and network I have gained as a former Michelin-starred chef.We are doing this.
I will personally create the ultimate gourmet tour plan tailored to your preferences. First, let's have a free consultation where you can tell me what you want to taste and your ideal travel style.
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