Preparation
GarlicSauce
Al ajillo, the Spanish garlic preparation: olive oil heated with sliced garlic and often a little chili until fragrant, then the seafood cooked gently in it. It is the standard treatment for clams, mussels, and squid across Spain, simple, pungent, and built around the garlic rather than hiding it. The oil carries as much flavor as the fish, which is the point. Good poured over bread, or eaten straight with something to soak up the garlicky oil.
ProductBrandSpecies
Octopus in Garlic SauceAti ManelOctopusOctopus with Garlic SauceLa NarvalOctopusLos Peperetes Razor clams in garlic sauceLos PeperetesRazor ClamTinned Fish Japanese Mackerel Sabastian in Garlic SauceYamitsukiMackerelWhite Anchovies Marinated in Garlic SauceFruits De MerAnchovyRazor Clams in Garlic Sauce with Sea SpaghettiPorto-MuiñosRazor ClamHeshiko Mackerel Ajillo - Japanese Canned FishChidorienMackerelMussels in Spicy Garlic SauceDon GastronomMusselMussels in Spicy Chili & Garlic Sauce (Silver Line)Ramón PeñaMusselSeafood Oysters from Hiroshima in AjilloYamitsukiOysterSardines with pepper, onion and garlic sauceLa Belle IloiseSardineSurimi eels with garlic saucePepusEelGrilled Mackerel in Ajillo- Japanese Canned FishFukui KanzumeMackerelMussels in Spicy Chili & Garlic Sauce *Silver Line*Ramón PeñaMusselWildlachs Gartenkrauter, Salmon in Garlic SauceLarsenSalmonHerring in garlic sauceDiplomatsHerringPulpo en Salsa De Ajo (Octopus In Garlic Sauce)La NarvalOctopusRazor clams in garlic sauceLos PeperetesRazor ClamDiplomats Fried Brisling Sardines in Garlic SauceUndaSprat
