Gambas al ajillo has become a popular dish in South Korea, frequently appearing on menus as a wine pairing or brunch item.
The Spanish classic is made by cooking shrimp with garlic and chili peppers in olive oil — and the garlic-infused oil is just as beloved, perfect for dipping bread.
The dish is easy to make at home, and swapping in fresh oysters takes the umami depth to another level. Woori's Table recommends this oyster gambas al ajillo recipe.
Plump, in-season oysters meet fragrant basil pesto and peperoncino-spiked oil in a dish that works equally well as a showstopper at a year-end home party or an impressive meal for guests.
Serve it with toasted baguette slices on the side for a complete meal, or toss in cooked pasta for a heartier option.
Adjust the seasoning during cooking by adding more basil pesto or a pinch of salt to taste.
Ingredients (serves 3)
Main ingredients: 300g oysters, 20 garlic cloves, ¼ head broccoli, 4 button mushrooms, 5 cherry tomatoes, 6 peperoncino peppers, 2 tablespoons basil pesto, 1 cup olive oil, ½ teaspoon salt, a pinch of black pepper, a pinch of thyme
How to make it
Watch the full recipe video below.
1. Place the oysters in lightly salted water and gently swirl to remove any grit. Drain in a colander, then pat dry with paper towels.
2. Slice the garlic. Cut the button mushrooms and broccoli into bite-sized pieces. Halve the cherry tomatoes and slice the peperoncino peppers in half.
3. Pour the olive oil into a pot and heat over medium. Once bubbles begin to rise, add the garlic and stir as it cooks. When the garlic turns golden, add the peperoncino and mushrooms and continue stirring.
4. Add the broccoli, cherry tomatoes and oysters, stirring as the mixture comes to a simmer.
5. Once the oysters are cooked through, turn off the heat and stir in the basil pesto. Season with salt and black pepper, then finish with a sprig of thyme.
Source: Woori's Table
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