When I think of ajillo, I think of prawns. Although octopus and whelks are also tasty, I wanted to enjoy an orthodox prawn ajillo.Adjust the amount of olive oil to the size of the serving dish you are using. The amount of salt will also vary according to the amount of oil. Although it's piping hot, season it after tasting a little bit. Boldly seasoned, it goes really well with the baguette. Recipe by Bento danshi no maachin

The ajillo I had at a Spanish bar was so good, I had to make it myself.If the olive oil is too hot when you add the octopus and mushrooms, and in particular the white wine, the oil will start sputtering so watch out! The ingredients will cook through really quickly, so the key is to do everything speedily! Until you get used to it, you can add the ☆ ingredients to the olive oil before turning on the heat, and then add the octopus and mushrooms. That way, you won't have to rush and the oil won't splatter. Recipe by Bento danshi no maachin

I saw a recipe for shrimp ajillo on TV! I decided to try to cook it and now I eat it regularly! It was winter so I tried to make it with oysters instead! I opted for a simple flavor in this version and decided not to add any anchovies, thinking the oysters would have enough umami.With each kind of oyster, the saltiness is different, so be absolutely sure to try the olive oil like I recommended. This time I used dried oysters. These were quite salty so I didn't really use much salt at all. Try to use a pot where the oysters will be submerged in the oil. Be careful not to over cook them, because you don't want them to harden! Recipe by Okaachan

I created a variation of a dish that I ate at a fancy bar once.Ajillo can be made with any ingredient that yields stock so you can make many different types.This dish goes well with not only sliced bread, but with French country-style bread and bacon knots too. Drink-wise, I think it goes best with citrus-flavoured alcohols and wine.The seafood should be cooked just until the shrimp turns pink.Since this isn't a fried dish, it's simmered, it should be cooked on low-medium heat.Until Step 5, I shake the pan around a little, but it's best to stop this once you've added the cherry tomatoes. Recipe by KenKen

● Oysters were on sale, so I made this.● If you rinse the oysters carefully, the oil should not get cloudy. Recipe by Cooking S Papa

I love firefly squid. I just came up with this recipe one day and was surprised that it turned out so delicious.Use plenty of oil since that's the key for a delicious ajillo. Don't reduce it by worrying about the calories!Don't forget to prepare a bottle of wine, which goes really well with this. Recipe by Setsubunhijiki

I referred to a dish from the Spanish restaurant owned by my friend. Recipe by FarmersK

“TREASURE CHEST OF MEMORIES.” This dish reminds me of our time in Valparaíso during the pandemic. I have a friend at Playa los Marineros in Viña del Mar who is a diver and gets me abalone. Back then, I would walk up and down Cerro Placeres on foot to avoid contact with people on public transportation, since the police had crashed my car. I would go get abalone or stop by Caleta Portales to buy shellfish or fish.Ideally, buy abalone directly from a trusted diver and ask for them to be tenderized so they're soft when cooked. If not, you can tenderize them yourself by pounding them with a rolling pin on a cutting board.

My friend cooked this in BBQ party. Everyone loved it! So delicious dish and good for outdoor cooking.

This is a recipe from one of our favorite restaurants, Guppy's at Indian Rocks Beach, FL. It is super easy to make. Bon apetite!

Adapted from Clean Cooking magazine.

This was my fathers recipe. I posted in honor of him