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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":434,"variations":436,"ingredients":446,"instructions":482,"pronunciation":501,"substitutions":502,"slug":515,"title":516,"shortTitle":517,"nativeName":518,"countrySlug":519,"baseServings":520,"prepMinutes":521,"cookMinutes":453,"difficulty":522,"course":523,"diet":525,"mainIngredients":529,"images":530,"keywords":540,"publishedAt":545,"updatedAt":545,"authorSlug":546,"summary":547,"localeSlug":515,"alternates":548},[394,397,400,403,406],{"answer":395,"question":396},"It means roughly \"in the garlic style\" — ajillo is the diminutive of ajo, Spanish for garlic. It names a whole family of Spanish dishes in which one main ingredient is cooked in olive oil infused with plenty of sliced or chopped garlic, usually with a dried chile: gambas (shrimp), champiñones (mushrooms) and pollo (chicken) are the most common.","What does \"al ajillo\" mean?",{"answer":398,"question":399},"Because the infused oil is half the dish, made deliberately in excess to be eaten. In Spain the shrimp are almost the delivery mechanism for garlic-chile oil, and mopping it up with bread — Spaniards call the soaked pieces \"barquitos,\" little boats — is the expected finish. Leaving the oil in the dish is the one real mistake you can make with this tapa.","Why is bread considered mandatory with gambas al ajillo?",{"answer":401,"question":402},"Yes — most shrimp sold \"fresh\" was previously frozen anyway, and Spanish home cooks use frozen shrimp constantly. Thaw them overnight in the fridge or in a bowl of cold water for 20–30 minutes, then dry them very thoroughly with paper towels. Excess water is the real enemy: it makes the oil spit and steams the shrimp instead of searing them.","Can I use frozen shrimp?",{"answer":404,"question":405},"Gently warm, not hot. The traditional guindilla is a mild dried Spanish chile that seasons the oil with a background glow rather than real fire. If you substitute red pepper flakes or an árbol chile, use a restrained pinch. The dish is about garlic and shrimp first; the chile plays third chair and can be left out entirely for children.","How spicy is gambas al ajillo?",{"answer":407,"question":408},"Start it in cold oil over medium-low heat so it warms gradually, and pull the pan or add the shrimp the moment the slices turn pale gold at the edges — they keep cooking in the hot oil afterwards. Burnt garlic tastes bitter and cannot be rescued; if it goes brown, the honest fix is to start the oil again. Slices also burn less readily than minced garlic.","How do I keep the garlic from burning?",[410,411,412,413,414,415],"Start the garlic in cold oil and bring the heat up slowly. Garlic dropped into hot oil goes from raw to bitter in seconds; from a cold start it turns evenly, gently golden.","Buy shell-on shrimp if you can and peel them yourself, leaving tails on — the flavor is noticeably better, and the shells make a quick stock for another day.","Dry the shrimp well with paper towels before they hit the pan. Wet shrimp steam and splatter instead of searing.","Pull the pan off the heat the moment the shrimp curl into loose C shapes and turn opaque. A tight O shape means overcooked.","Serve in the cooking vessel or a pre-warmed dish so the oil is still bubbling at the table — the sizzle is part of the dish, not theater for its own sake.","Have the bread sliced before you start cooking. The dish waits for no one once it is done.","🍤","Gambas al ajillo is the tapa that hooks people on Spanish food: shrimp cooked fast in olive oil that has been slowly infused with sliced garlic and a dried chile, arriving at the table audibly sizzling in its dish. The taste is sweet shrimp, toasty (never burnt) garlic, a low hum of heat, and olive oil that has become a sauce worth more than the shrimp themselves — which is why bread is not a side here but half the dish. It works spectacularly at home because there is no technique to master beyond one rule: keep the garlic gentle and the shrimp fast. From cold pan to table is about fifteen minutes.","Gambas al ajillo belongs to the family of Spanish dishes built on nothing but olive oil, garlic and one good ingredient — a formula that runs through the whole country, from mushrooms al ajillo to chicken al ajillo. The shrimp version became a fixture of tapas bars in Madrid and across the south, where it is traditionally cooked and served in a cazuela, a small earthenware dish that goes straight from flame to table. The cazuela is not decoration: clay holds heat, so the oil keeps bubbling in front of you, the garlic keeps perfuming it, and the last shrimp is nearly as hot as the first. In many old Madrid bars the dish still arrives spitting so violently you learn to lean back.\n\nThe logic of the dish is the logic of tapas culture itself. A tapa has to be cooked to order in minutes, eaten standing with a drink in the other hand, and priced around one humble main ingredient stretched by pantry staples. Gambas al ajillo answers all three: a handful of shrimp, oil and garlic from the shelf, a dried guindilla chile for warmth, and bread to make the portion feel generous. That bread ritual has a name of sorts — Spaniards call the mopping \"hacer barquitos,\" making little boats — and skipping it is close to an insult, since the infused oil is deliberately made in excess to be eaten.\n\nA splash of dry sherry or brandy shows up in many bars' versions, and cooks argue mildly about it, as they argue about whether the garlic should be sliced or chopped. Nobody argues about the fundamentals: good oil, garlic taken just to gold, shrimp pulled the moment they curl, and bread standing by.","Gambas al ajillo is a cook-and-eat dish; the shrimp toughen with any reheating. If you must keep leftovers, refrigerate them in their oil up to 2 days and bring them just to warm — never a boil — in a pan over low heat. The leftover garlic oil alone is a prize: strain it and use it within a week for fried eggs, pasta or rice. Do not freeze.",[421,422,423,424],"The garlic infuses in warm oil from a cold start, so it flavors deeply without scorching.","Shrimp go in over high heat for barely two minutes — the timing that keeps them snappy, not rubbery.","One optional splash of dry sherry recreates the exact taste of a Madrid tapas bar.","Everything happens in one pan in fifteen minutes, and the infused oil doubles as the sauce.",[426,427,428],"Small heavy frying pan or earthenware cazuela","Sharp knife for slicing garlic","Paper towels for drying the shrimp",{"fat":430,"carbs":431,"protein":432,"calories":433,"estimated":8},24,3,20,310,[435],"A basket of crusty bread for the oil — mandatory, not optional — plus a cold fino sherry, albariño or beer.",[437,440,443],{"name":438,"description":439},"Gambas al pil pil","The closely related Basque-influenced version, heavier on chile and always served in the cazuela with the oil furiously bubbling — the names blur together in many bars.",{"name":441,"description":442},"Champiñones al ajillo","The same garlic-oil treatment applied to quartered mushrooms — the standard vegetarian tapa alongside it on every menu.",{"name":444,"description":445},"With smoked paprika","A pinch of pimentón stirred in off the heat turns the oil brick-red and adds a smoky depth — common in southern bars.",[447,452,457,462,467,471,474,478],{"qty":448,"ref":449,"name":450,"unit":451},400,"shrimp","raw shrimp, peeled and deveined, tails on","g",{"qty":453,"ref":454,"name":455,"unit":456},8,"garlic","garlic, thinly sliced","clove",{"qty":458,"ref":459,"name":460,"unit":461},120,"olive-oil","olive oil","ml",{"qty":463,"name":464,"note":465,"unit":466},1,"dried guindilla chile, torn","or a pinch of red pepper flakes","piece",{"qty":468,"name":469,"unit":470,"optional":8},2,"dry sherry (fino)","tbsp",{"qty":468,"ref":472,"name":473,"unit":470},"parsley","flat-leaf parsley, chopped",{"qty":475,"name":476,"unit":477},null,"fine salt","to taste",{"qty":479,"ref":480,"name":481,"unit":466,"optional":8},0.5,"lemon","lemon, in wedges",[483,486,491,495,498],{"text":484,"title":485},"Pat {qty:shrimp} of shrimp completely dry with paper towels and season lightly with salt. Slice the bread now and put it on the table — this dish outruns any last-minute prep.","Season and dry the shrimp",{"tip":487,"text":488,"title":489,"timerSeconds":490},"The cold start is the whole trick — garlic that goes brown here will taste bitter in the finished dish.","Put the olive oil, sliced garlic and torn chile in a cold pan and set it over medium-low heat. Let it warm gently, swirling occasionally, until the oil bubbles softly around the garlic and the slices turn pale gold at the edges and smell sweet rather than sharp.","Infuse the oil",300,{"tip":492,"text":493,"title":494,"timerSeconds":458},"A loose C means done; a tight O means you waited too long. When in doubt, pull them early — they finish in the hot oil.","Raise the heat to high and add the shrimp in one layer. Cook, turning once, until they curl into loose C shapes and turn opaque pink with golden edges — about a minute per side. The oil should be bubbling hard around them.","Sear the shrimp",{"text":496,"title":497},"Pull the pan off the heat and immediately add the sherry, if using — it will hiss and bubble up in the residual heat. Scatter over the parsley, taste the oil and adjust the salt until it seasons both shrimp and bread.","Finish off the heat",{"text":499,"title":500},"Carry the pan or cazuela straight to the table while the oil is still audibly sizzling, with lemon wedges alongside and the bread within everyone's reach. Eat immediately, and finish by mopping up every trace of the garlic oil.","Serve sizzling","GAHM-bahs al ah-HEE-yoh",[503,507,511],{"note":504,"swap":505,"original":506},"Guindillas are mild; go easy with hotter stand-ins. The dish should warm, not burn.","A pinch of red pepper flakes, or one small dried cayenne or árbol chile","Dried guindilla chile",{"note":508,"swap":509,"original":510},"Many classic versions use no alcohol at all. Skip it and add an extra squeeze of lemon if you like.","Dry white wine, brandy, or simply nothing","Dry sherry (fino)",{"note":512,"swap":513,"original":514},"Not traditional, but the garlic-oil method treats them well. Fish is more fragile — turn it once, gently.","Small scallops or firm white fish chunks","Shrimp","gambas-al-ajillo","Gambas al Ajillo (Sizzling Garlic Shrimp)","Gambas al Ajillo","Gambas al ajillo","spain",4,10,"easy",[524],"appetizer",[526,527,528],"pescatarian","dairy-free","gluten-free",[449,454,459],[531,534,536,538],{"alt":532,"src":533},"Garlic shrimp sizzling in bubbling olive oil in an earthenware cazuela with sliced garlic and parsley","\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero.jpg",{"alt":532,"src":535},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero-16x9.jpg",{"alt":532,"src":537},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero-1x1.jpg",{"alt":532,"src":539},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero-4x3.jpg",[541,542,543,519,544,460,524],"gambas","garlic shrimp","tapas","seafood","2026-08-18","dishroute-kitchen","The Spanish tapas-bar classic: shrimp seared in garlic-infused olive oil with a dried chile, carried to the table still sizzling — 15 minutes of cooking, and bread for the oil is non-negotiable.",{"en":549},"\u002Frecipe\u002Fgambas-al-ajillo",{"items":551,"total":521,"page":463,"limit":430,"hasMore":825},[552,584,618,648,680,690,722,746,775,802],{"slug":553,"title":554,"shortTitle":554,"nativeName":555,"countrySlug":519,"region":556,"baseServings":520,"prepMinutes":557,"cookMinutes":558,"restMinutes":559,"difficulty":560,"course":561,"diet":563,"mainIngredients":564,"images":567,"keywords":577,"publishedAt":545,"updatedAt":545,"authorSlug":546},"paella","Chicken and Shrimp Paella","Paella","Valencia (adapted)",25,45,5,"medium",[562],"main",[528,527],[565,566,449],"rice","chicken",[568,571,573,575],{"alt":569,"src":570},"A wide pan of saffron-yellow paella topped with seared chicken, pink shrimp and lemon wedges","\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero.jpg",{"alt":569,"src":572},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero-16x9.jpg",{"alt":569,"src":574},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero-1x1.jpg",{"alt":569,"src":576},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero-4x3.jpg",[553,578,579,580,581,582,449,583],"spanish rice","saffron","socarrat","valencia","bomba rice","one-pan",{"slug":585,"title":586,"shortTitle":587,"nativeName":588,"countrySlug":519,"baseServings":520,"prepMinutes":432,"cookMinutes":557,"restMinutes":521,"difficulty":560,"course":589,"diet":593,"mainIngredients":595,"images":600,"keywords":610,"publishedAt":617,"updatedAt":617,"authorSlug":546},"churros-con-chocolate","Churros con Chocolate (Spanish Fried Dough and Drinking Chocolate)","Churros con Chocolate","Churros con chocolate",[590,591,592],"breakfast","snack","dessert",[594],"vegetarian",[596,597,598,599],"flour","milk","cornstarch","cinnamon",[601,604,606,608],{"alt":602,"src":603},"Ridged golden fried churros stacked beside a small cup of thick dark drinking chocolate and a dish of sugar","\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero.jpg",{"alt":602,"src":605},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero-16x9.jpg",{"alt":602,"src":607},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero-1x1.jpg",{"alt":602,"src":609},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero-4x3.jpg",[611,612,613,614,615,616],"churros","chocolate a la taza","spanish breakfast","fried dough","madrid","churreria","2026-08-19",{"slug":619,"title":620,"shortTitle":621,"nativeName":622,"countrySlug":519,"region":623,"baseServings":624,"prepMinutes":625,"cookMinutes":432,"restMinutes":626,"difficulty":560,"course":627,"diet":628,"mainIngredients":629,"images":631,"keywords":641,"publishedAt":617,"updatedAt":617,"authorSlug":546},"crema-catalana","Crema Catalana (Catalan Lemon and Cinnamon Custard)","Crema Catalana","Crema catalana","Catalonia",6,15,240,[592],[594,528],[597,630,598,480],"eggs",[632,635,637,639],{"alt":633,"src":634},"Shallow earthenware dish of pale set custard under a cracked amber burnt sugar crust with a spoon breaking through","\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero.jpg",{"alt":633,"src":636},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero-16x9.jpg",{"alt":633,"src":638},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero-1x1.jpg",{"alt":633,"src":640},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero-4x3.jpg",[642,643,644,645,646,647],"crema catalana","catalan custard","burnt sugar","sant josep","spanish dessert","cinnamon lemon custard",{"slug":649,"title":650,"shortTitle":651,"nativeName":652,"countrySlug":519,"region":653,"baseServings":520,"prepMinutes":432,"cookMinutes":654,"restMinutes":655,"difficulty":560,"course":656,"diet":657,"mainIngredients":658,"images":663,"keywords":673,"publishedAt":617,"updatedAt":617,"authorSlug":546},"fabada-asturiana","Fabada Asturiana (Asturian Bean and Chorizo Stew)","Fabada Asturiana","Fabada asturiana","Asturias",180,720,[562],[],[659,660,661,662],"chorizo","blood-sausage","smoked-pork","paprika",[664,667,669,671],{"alt":665,"src":666},"Earthenware pot of fabada asturiana with fat white beans in orange broth, sliced chorizo and dark morcilla on top","\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero.jpg",{"alt":665,"src":668},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero-16x9.jpg",{"alt":665,"src":670},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero-1x1.jpg",{"alt":665,"src":672},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero-4x3.jpg",[674,675,676,659,677,678,679],"fabada","asturias","bean stew","morcilla","compango","spanish stew",{"slug":515,"title":516,"shortTitle":517,"nativeName":518,"countrySlug":519,"baseServings":520,"prepMinutes":521,"cookMinutes":453,"difficulty":522,"course":681,"diet":682,"mainIngredients":683,"images":684,"keywords":689,"publishedAt":545,"updatedAt":545,"authorSlug":546},[524],[526,527,528],[449,454,459],[685,686,687,688],{"alt":532,"src":533},{"alt":532,"src":535},{"alt":532,"src":537},{"alt":532,"src":539},[541,542,543,519,544,460,524],{"slug":691,"title":692,"shortTitle":693,"nativeName":694,"countrySlug":519,"region":695,"baseServings":520,"prepMinutes":432,"cookMinutes":9,"restMinutes":654,"difficulty":522,"course":696,"diet":698,"mainIngredients":701,"images":705,"keywords":715,"publishedAt":617,"updatedAt":617,"authorSlug":546},"gazpacho","Gazpacho Andaluz (Chilled Spanish Tomato Soup)","Gazpacho Andaluz","Gazpacho andaluz","Andalusia",[697,524],"soup",[699,594,527,700],"vegan","nut-free",[702,703,704,459,454],"tomato","cucumber","bell-pepper",[706,709,711,713],{"alt":707,"src":708},"Glass of chilled coral-pink gazpacho topped with diced cucumber and green pepper, olive oil drizzled on top","\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero.jpg",{"alt":707,"src":710},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero-16x9.jpg",{"alt":707,"src":712},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero-1x1.jpg",{"alt":707,"src":714},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero-4x3.jpg",[691,716,717,718,719,720,721],"cold soup","andalusia","tomato soup","summer soup","raw","spanish",{"slug":723,"title":724,"shortTitle":725,"nativeName":726,"countrySlug":519,"region":623,"baseServings":520,"prepMinutes":521,"cookMinutes":559,"difficulty":522,"course":727,"diet":729,"mainIngredients":730,"images":731,"keywords":741,"publishedAt":617,"updatedAt":617,"authorSlug":546},"pan-con-tomate","Pan con Tomate (Catalan Tomato-Rubbed Bread)","Pan con Tomate","Pa amb tomàquet",[728,524,591],"bread",[699,594,527,700],[702,454,459],[732,735,737,739],{"alt":733,"src":734},"Grilled slice of country bread stained orange with rubbed tomato, scattered with salt flakes and glossy olive oil","\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero.jpg",{"alt":733,"src":736},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero-16x9.jpg",{"alt":733,"src":738},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero-1x1.jpg",{"alt":733,"src":740},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero-4x3.jpg",[742,743,744,745,543,460,613],"pan con tomate","pa amb tomaquet","catalan","tomato bread",{"slug":747,"title":748,"shortTitle":749,"nativeName":750,"countrySlug":519,"region":751,"baseServings":520,"prepMinutes":432,"cookMinutes":752,"restMinutes":625,"difficulty":522,"course":753,"diet":755,"mainIngredients":756,"images":759,"keywords":769,"publishedAt":617,"updatedAt":617,"authorSlug":546},"patatas-bravas","Patatas Bravas (Crisp Fried Potatoes with Brava Sauce)","Patatas Bravas","Patatas bravas","Madrid",35,[754,524,591],"side",[594,527,528,700],[757,758,454,459],"potato","smoked-paprika",[760,763,765,767],{"alt":761,"src":762},"Bowl of golden fried potato cubes covered in red brava sauce with a stripe of white garlic 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potato rounds, dusted with red paprika and glossy with olive oil","\u002Fimages\u002Frecipes\u002Fpulpo-a-la-gallega\u002Fhero.jpg",{"alt":788,"src":791},"\u002Fimages\u002Frecipes\u002Fpulpo-a-la-gallega\u002Fhero-16x9.jpg",{"alt":788,"src":793},"\u002Fimages\u002Frecipes\u002Fpulpo-a-la-gallega\u002Fhero-1x1.jpg",{"alt":788,"src":795},"\u002Fimages\u002Frecipes\u002Fpulpo-a-la-gallega\u002Fhero-4x3.jpg",[797,798,799,773,800,801],"pulpo a la gallega","galician octopus","pulpo a feira","spanish tapas","octopus recipe",{"slug":803,"title":804,"shortTitle":805,"nativeName":806,"countrySlug":519,"baseServings":520,"prepMinutes":625,"cookMinutes":752,"restMinutes":521,"difficulty":560,"course":807,"diet":808,"mainIngredients":809,"images":811,"keywords":821,"publishedAt":545,"updatedAt":545,"authorSlug":546},"tortilla-espanola","Tortilla Española (Spanish Potato Omelette)","Tortilla Española","Tortilla 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