A slow-cooked crab sauce with olive oil, garlic and mild guajillo chillies to create a creamy emulsion that’s perfect with pasta
Whenever I am in Spain and I see al ajillo on the menu, I always jump at it; I assume any slow-cooked sauce with olive oil, garlic and paprika must be good. In Mexico, an almost identical dressing uses guajillo chillies instead of paprika. The chillies, mild in heat and sweet in flavour, impart a beautiful, terracotta colour to garlicky oil, and I heartily recommend getting hold of some (they can easily be found online).
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