Ahyejo
Ajillo (west: ajillo) is a word that expresses "garlic flavor" in Spanish and is a type of representative small plate dish (tapas) south of Madrid which is cooked with olive oil and garlic. There are many bars (restaurants, taverns) offering even north of Madrid. It is served with olive oil heated in Kasuera (heat resistant pottery). In Japan, it is written as "ahiojo", but if you use shrimp with "ah ahjyo" correctly it will be "gambass al ahjillo". Materials to be used are diverse such as shrimp, escargot, mushrooms, chicken, sand liver, oysters, sardines, cod and vegetables. Olive oil often eats it by soaking baguettes and tulos. ...