🇪🇸 Spanish Vegetarian

Mushrooms al Ajillo

Name: Mushrooms al Ajillo
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: to taste Salt; 4 cloves, minced Garlic; 3 Dried Red Chilies; 1, sliced Bell Pepper; 2 tbsp Tomato Sauce; 2 tbsp Olive Oil; 400 g Mushrooms; 3, cut into batons Spring Onions; 1 tsp Smoked Paprika

🇪🇸 Spanish

Sizzling in oil with sliced garlic and dried chili — al ajillo, Spain's greatest small plate. About 17 minutes from fridge to table.

Prep 10 min Cook 7 min Serves 3 Easy

Ingredients

Saltto taste
Garlic4 cloves, minced
Dried Red Chilies3
Bell Pepper1, sliced
Tomato Sauce2 tbsp
Olive Oil2 tbsp
Mushrooms400 g
Spring Onions3, cut into batons
Smoked Paprika1 tsp

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Heat the oil in a heavy pan and start the sofrito: Garlic cooked down gently until sweet and jammy.
2
Add the Mushrooms and brown it properly — in batches if the pan is crowded.
3
Stir in Smoked Paprika, garlic and paprika, frying briefly until fragrant.
4
Pour in the liquid, scrape the pan base (never let it burn — fond is flavour, char is ruin), and bring to a simmer.
5
Cook uncovered until the Mushrooms is tender and the sauce is deep amber and spoon-coating.
6
Rest, then serve with lemon and a scatter of parsley, pan juices pooled generously.

Chef's tip

For deeper flavour, toast the smoked paprika in the oil before adding anything wet.

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Watch how it's made

Video: Learn how to make Mushrooms "al ajillo" Spanish Tapa in less than 2 minutes · on YouTube