Langoustines in Garlic Sauce (al Ajillo)
Coastal langoustines sautéed in olive oil with garlic, árbol chilli and parsley.
About this recipe
Fresh langoustines sautéed in olive oil with plenty of garlic, dried árbol chilli and parsley. A coastal Mexican dish bursting with flavour and aroma.
History & Origin
Langoustines al ajillo are one of the most celebrated dishes of Mexican coastal cuisine, particularly in Veracruz, coastal Oaxaca and Chiapas. The ajillo technique has roots in Spanish cooking brought with the conquest, but Mexican cooks transformed it by adding dried árbol chilli, turning a garlic dish into a completely different flavour experience. In Veracruz fishing ports like Alvarado and Tlacotalpan, fresh river langoustines from the Papaloapan River are the stars of local gastronomy. The secret lies in the quality of the langoustine: fresh, with the head intact for extra flavour in the oil. Preparation is deceptively simple: generous olive oil, thinly sliced garlic golden-toasted without burning, dried árbol chilli for characteristic heat, and langoustines that cook in minutes absorbing all those aromas. A squeeze of lime, fresh chopped parsley and crusty bread or tortillas to mop up that fragrant golden oil. This dish represents the philosophy of Mexican coastal cooking: supremely fresh ingredients, simple technique and direct flavours that respect the main ingredient.
Estimated cost
£26.42
Total cost
£6.60
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
195
Calories
22g
Protein
3g
Carbohydrates
10g
Fat
0g
Fibre
480mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Clean 800g langoustines: remove heads if preferred, or leave on for extra flavour. Devein with a cut along the back. Pat thoroughly dry with kitchen paper.
💡 Langoustines with heads give much more flavour to the oil.
- 2
Peel and thinly slice 8 garlic cloves. Crumble 4 dried árbol chillies, removing seeds if you prefer less heat.
- 3
Heat 4 tablespoons olive oil in a large pan or wok over medium-high heat. Add the garlic and cook for 2 minutes until golden but not burnt. Add the árbol chillies and fry for 30 seconds.
💡 Burnt garlic will make the entire dish bitter; remove it if it darkens too much.
- 4
Increase heat to maximum. Add langoustines in a single layer. Season with salt and pepper. Sauté 2-3 minutes per side until pink and cooked through. Do not overcook.
💡 Langoustines are ready when they change from translucent to opaque and pink.
- 5
Turn off heat, squeeze in 1 lime and add 3 tablespoons chopped fresh flat-leaf parsley. Toss quickly. Serve immediately with crusty bread for dipping in the oil, or warm tortillas.
💡 The ajillo oil is liquid gold; do not waste a single drop.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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