30-Minute POV Meal: Gambas al Ajillo, Pa Amb Tomaquet, and Broccolini with Chorizo

I was feeling in the mood for some Catalan and Spanish food, so I made gambas al ajillo, pa amb tomaquet, and... some stir-fried broccolini with chiles and chorizo. It all took just under 30 minutes, start to finish, no advance prep. I didn't even pull things out of the freezer or fridge until I started recording. You can do it too!
PLEASE READ!
The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
If you would like to donate to our free meal fund, head to www.toasttab.c... where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.
If you would like to make a monthly recurring donation of any size, head to my Patreon account at / kenjilopezalt . 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.
Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: www.seriouseat...

[@GeldtheGelded]

This mans fridge is actually the ark of the covenant

[@Rideeon]

Lol true I don't even bother using my fridge half the time everything just spoils in it (sucky apartment fridge) Hard to keep anything sadly. Also anything I put in it usually gets forgotten then thrown out.

[@wetpaperbag1346]

I was thinking that, he is feeding 3 people 3 meals a day currently, but he has enough food to feed like 10 people 3 meals a day. I'd be so sad to see stuff go to waste with such a stocked fridge.

[@themessy001]

@@wetpaperbag1346 when you are a cook/chef things rarely go to waste. You will re purpose things constantly and with good food knowledge you can make anything with anything, there are no recipes to follow you just make what you have and prioritize things on a FIFO basis. Today I had some bacon left over, some mushrooms and asparagus which were going to go bad, a shallot, and a little bit of cream. So I made a pasta dish with those and some herbs which was fantastic.

[@ErosionSwords]

@@wetpaperbag1346 Bro if theres one person who doesn't waste food its kenji

[@steverundle8635]

Geld LOL

[@coleslaw3422]

Kenji: "The three of us will eat this salad and that's our dinner." Also Kenji: "Late night mac and cheese quesadilla"

[@confusedwhale]

He mentioned the portion control so that he can eat whatever he wants. The late night snacking is apart of that.

[@ImSoGonzo]

hahaha so true

[@ibrahimal-khalaf8008]

@@confusedwhale I was wondering how 2.5 people could only eat the small portions he makes. makes sense.

[@qwerty842]

I'm always surprised when he says this in his videos. Yea, I understand portion controlling but still seems like such a little amount of food for three people.

[@orpheusandtherecluse6123]

@@confusedwhale just because u portion control doesn't mean you can eat like shit especially since his portions aren't even that small

[@CleetusJones]

Hey Kenji, mind going through the fridge and explaining what you always keep at home? Kenji fridge essentials basically.

[@canIgetuhhh]

I definitely second this!

[@nacholopez7348]

YES!

[@iooooooo1]

It'd be a 70-minute video

[@mc3037]

Yes please do this!

[@davidbai8411]

@@iooooooo1 I'm fine with this

[@carsongarfield6524]

You never know what’s gonna come out of that magic fridge

[@deadfr0g]

“I’m about to cook lunch. It’s gonna take me half an hour or so, ish.” Video length is 30 minutes. GOD THIS GUY IS GOOD.

[@cristianvictoria54]

Lmaooo did anyone else notice on 13:56 how he was so focused on the story that he accidentally put the shell in the marinate and the unpeeled shrimp back with the rest happens to me whenever I don’t strictly focus on cooking aswell this gave me a chuckle glad it even happens to the best of us!! 😂

[@TheTeaPirateOG]

"Do you guys do experiments on your kids like that" 😂😂😂

[@2phonebabykeem913]

His kid is not gonna have a easy time unlearning that stuff lmao

[@charlesliang4118]

Ahhhahaha man I was laughing my ass off

[@marybar542]

Yep his kid going to school and every other kid correcting

[@Michael-cv5wk]

Anyone seen the movie Dogtooth?

[@muthaz1952]

Yeah. Not exactly actually funny. I was kinda like why are you doing this to your kid, even if you think it's cute and harmless... Why take a chance you really give her a complex

[@dontbehating5473]

His fridge is absolutely packed, I wonder how he manages all of his ingredients to prevent wastage.

[@shivampattni4943]

Kenji, I'm currently studying a bachelor's degree in biochemistry and microbiology and I absolutely love your explanations of the science behind cooking. You make me want to study a food science degree for my master's, thank you so much !

[@xXKuroXx100]

You know what- I think I like this series more because of the raw footage of an at-home chef. We get to see how he stores his produce and what brands he uses. Anybody with a watchful eye can learn a lot from these videos.

[@Shelsight]

Totally agree. That’s exactly why I love these videos…

[@samfart1]

No one is talking about those excellent dad jokes.

[@mjc8556]

I dont know what any of these dishes are but I'll watch, get hungry and then go make a grilled cheese. Thanks for all the content Kenji

[@CelliosGames]

PASSPORT PAPIII maybe he doesnt want to make it? Maybe he doesnt have the ingredients, why the hate

[@Jachael123]

At least you go make something, I just stay hungry lmao

[@HGChannel2020]

PASSPORT PAPIII Your sunglasses are ugly, you're fat, your cooking looks fucking ugly.

[@TheFangusKhan]

Check out his recipe for kimchi grilled cheese on the Serious Eats webpage! It's surprisingly good!

[@2002pitix]

Hi there! Coming from a catalan living in a seafood area....I have to say the gambas al ajillo look great! However people around here do not go into so much troble infusing any frying oil! Lol. We just throw everything in the pan in batches and that's it! Also, the pa amb tomaquet... Totally true about the rub method but you need a very precise type of tomato to do that. It's called tomacó. I love your method too! I have done it sometimes when tomacó is not in seaso. It's aldo a method very used in restaurants when making baguette sandwiches, it saves time and money! One trick on this one...add some oil, salt and pepper in the grated tomato! We follow you every day from barcelona ☺️

[@redeyeofthenightfall]

please never stop making these POV videos. it's so nice to watch you cook in this format you are informative. it's a lesson in much more than just the meal you are making i am starting to look forward to what you will cook next! and i've got years worth of backlog to consume

[@salehhachimi918]

13:55 you threw the shell in the bowl that contains the flesh and the flesh in the bowl that contains shells

[@NonExistChannel]

I noticed it too and was searching for that comment :)

[@Moe_DeGrasse]

was hoping someone else noticed this haha

[@rizkibahagia106]

Kenji: "wtf brain?!"

[@PhildoMueller]

I do that all the time, except I usually throw the good part in the garbage...fml

[@Fuagares]

Shrimp : am I a joke to you

[@mother55]

One of the silver linings of quarantine has been getting to watch you cook everyday, Kenji. Thank you!

[@austonianb]

Made this tonight - just happened to have everything, including a loaf of bread I baked yesterday. Really a lovely set of dishes! Ended up using Campari tomatoes, which were a little more watery than the ones used here, but were delicious just the same.

[@JC201039]

watching you work step by step instead of super cut versions like some cooking shows helps me learn so much better! Thank you Kenji!

[@dorinistrate843]

8:21 the way the garlic peel flies into the bin lol.

[@klownkal]

when he shook the bowls to peel the garlic, my brain released serotonin for the first time in weeks

[@carolhui515]

"Microwaving is actually an effective way to blanch vegetables...." Mind blown! Thanks for the tip, Kenji! Also, thanks so much for your videos!

[@mjc8556]

When you shook the garlic it sounded like the bells that ring at bobsled or luge events at the winter olympics

[@patricklee5571]

the secrets out

[@sammsibert]

6:37 waiting for Kenji to do this at 1am while his family sleeps.

[@bekchanovj]

Funny to hear it from the guy with the drums on the profile picture...

[@wuziq]

lmao

[@LaggyKikee]

Gotta love this man putting the food of my country on the spotlight. Great work and much appreciated!

[@Jordenweiss]

Hey Kenji! Hearing you talk about your friends bakery in San Mateo makes me miss our home in Santa Cruz… We are now in Columbus Ohio and love watching you create your wonderful cuisines! Best! Jorden Weiss

[@lesliewhitten3382]

I've made this gambas recipe many times. It's incredible. Super garlicky and the shrimp are perfect - must be the baking soda.

[@Dulyman7]

As a Canadian living in Barcelona, everyone I know would be thrilled to see you rubbing the garlic and tomato on the pa amb tomaquet, the “right” way to do it. I also grate, though. Very well done. I love watching your videos. Thank you.

[@albysix4518]

was furiously coming to comment that the “pa amb tomaquet” from the thumbnail was all wrong but saw that you mentioned and showed the traditional method as well as the other one! Thank you! These videos are great.

[@thelargestgontheplanet1830]

Kenji- I bought your book and changed the game for me in matters of technique and complete understanding of the true science of cooking. These videos are awesome and inspiring through the quarantine. I appreciate it.

[@mr_brea]

Hey Kenji, love the vids brother. Appreciate you filming from home, brings an authenticity to the cooking genre which is nice to see and makes it more relatable and gives a new confidence in making me believe I can do it too. One question, can you show us what you do with your little counter compost garbage?? Keep up the good work brother. Wishing you and your family well, stay safe and stay healthy 🙏🏼

[@MrOzy8080]

Pretty sure he would use it for composting, but he does throw kind of everything in there, so it might just be a convenient tiny trash can

[@JKenjiLopezAlt]

Compost! The city collects it.

[@unamericano]

As Cuban-American descended from Catalonians it's always nice to see someone use the right type of chorizo AND the correct amount of garlic.

[@kieranjanczur8069]

Man, I miss this kitchen so much. It won't ever really be the same.

[@GovenorMcLovin]

All chefs and cooking shows should be POV. I have learned more from you than just about any other cooking show. Sara Moulten gives the same good, practical advice but your videos are jam packed. Thank you.

[@TurnLeftNow]

Love the videos, Kenji! Here's trick they use in the Levant when peeling garlic: peel the cloves in a bowl of salt. the salt acts as an abrasive while also drying our the moisture that causes the skin to stick. I don't have to cut the tips, and works like a charm for me. Try it and let us know! Thanks for letting us in your kitchen :)

[@jungstacyclayton8095]

20:02 this garlic is not very aPEELing 20:20 bread and garlic, what could be grater?

[@ahashi6]

Stac C 20:25 the bread could be the grater

[@ryanpartin7000]

His videos make me feel inadequate. I'm eating peanut butter on frozen chocolate chip waffles. I'm also a cook.

[@davidmoskowitz4085]

Hey Kanji--love the channel. We convinced our son to call shrimp--swumps! Hilarious and awesome.

[@benkohlmeyer2083]

Fun fact: My dad and most of his family are hazelnut farmers here in Oregon and they all refer to them as "filberts".

[@crillzx]

i love your videos bc they are raw. no edits or cuts. it shows the whole process.

[@charliemlo5468]

Watching your videos began to be my morning tradition thanks for these videos :D

[@VeronicaCBurgess]

I always feel like I’ve attended a class after watching your videos. Very valuable information!! Thank you for sharing your vast knowledge with us. ♥️♥️♥️♥️♥️♥️

[@sh1nyryan]

A 30 minute long video from Kenji is what I've been waiting for a long, long time

[@jadechevrier8451]

This gambas al ajillo recipe has been my go to since the book came out a couple years ago. The baking soda really makes a big difference for the shrimps texture 👌 it is just so good 😊

[@MystiaBird]

Really well done! A couple extra tips for your pa amb tomaquet: for extra flavor, you can cut a garlic clove in half and rub it on the bread before applying the tomato. Also, what I usually do when using the grate method, is grate it into a deep plate or bowl, and mix in a bit of olive oil and herbs to taste, mix it up, and use that for the bread. Or if you are going to serve a larger meal for multiple people, you can also leave the tomato/oil/herb mix on a bowl so the loaves don't get soggy and people can put it on right before eating it and the amount they desire.

[@SealingWG]

This is a weird episode of Date Night, but ok shaquille.

[@kaschmir3]

the crossover the internet needs!

[@omerkeidar95]

How are you so good at this Kenji? Every time I try one of your recipes it comes out breathtaking.

[@FrankCarrozzo]

Teacher: shrimps Daughter: *its shrampers*

[@PraveenKumar-bo7fw]

Kenji: We have purposely trained her wrong, as a joke

[@kareninalabama]

I believe it's pronounced "shrompers."

[@Radiant_Allomancer]

I had 2 small end pieces of an Italian boule and half a tomato left, so I decided to come back to this video to rewatch how to make pa amb tomaquet, because what else could I do with these 2 things? I made it, and it was amazing! Even loved the raw garlic rubbed on the bread, even though I’m usually a bit sensitive to it. Definitely going to keep this recipe in my back pocket!

[@King_Deundel]

Que rico todo! Me encantan tus vídeos saludos des Barcelona,España

[@markjames1908]

Cooked along with you on this one today. My first time trying one of your recipes!Came out super good! Thanks for the recipe, even if I am discovering it a year later

[@iliasvanhove3211]

13:54 this always happens to me too. Throwing the good stuff in the bowl where it should not be and the rest in the bowl where it should be.

[@stephen129]

Loving these videos, your insight into techniques, produce etc is fascinating. Thanks for all the uploads.

[@joanf]

Hey Kenji, I'm from Spain, (from Catalonia), and actually pa amb tomaquet it's made by rubbing the tomato with the bread, not by making a tomato paste and then spreading it. Just for you to know :) BTW keep up with this videos, love them!

[@JKenjiLopezAlt]

Hi, watch the video where I explicitly say that. Thanks.

[@joanf]

@@JKenjiLopezAlt OMG, yep just re watched the video and now i saw were you said it... so embarrassed sorry... BTW it would be awesome to also make a Spanish traditional Paella or Fideua, they are amazing!

[@SupervivenciaSAF]

Im from spain, Barcelon and I was so impressed when I read ; Pa amb tomaquet 😂. We eat it every day as a quick lunch.

[@JKenjiLopezAlt]

Barcelona have to be one of my top five favorite food cities in the world

[@brainstormer617]

Hey kenji love ur vids, found u maybe a week ago and already watched tons of vids, love ur POV cooking, love your facts/ knowledge, and love that you always have something to talk about so it’s not awkward

[@touchoflm102]

Brainstormer 617 if you really like him you should get his book, The Food Lab.

[@JoaoVitorPandaT.E.F.]

So glad you’re posting everyday. Great inspiration

[@akshaybharadwaj2383]

Kenji can take out anything from his fridge and would believe it that he would have it in his fridge .... Really envious fridge there

[@jeropage95]

Tries to peel the garlic "The garlic is not very appealing" Rubs garlic on the bread like using a grater "Garlic on bread: what could be grater?" Love you Kenji

[@NormEatsRice]

Kenji I hope you still post as regularly as you do now after the pandemic! I've learned so much from you in the last three or so weeks! haha

[@TheNuvey]

WOW! I'm catalan and I was surprised when I read "pa amb tomaquet" in your channel, I didn't expect that hahahaha Cheers, I love your channel ;)

[@renivansTc]

“ the shrompers “ -

[@buga4529]

Delicious dishes and great preparation, greetings from Spain

[@mr.o8539]

To live like this man is my goal in life

[@ThePuzzledEmu]

you should do a small kitchen tour, you have so much stuff in your kitchen but you work like you have tons of room. I'm so amazed!

[@robtabarnac]

Greetings from Barcelona, and I love seeing you had pa amb tomàquet in your arsenal! I especially appreciate you explaining how we prepare it "traditionally" (by rubbing the tomato) and then going your style (which is what everyone who loves cooking should do, IMO). Side note: pa amb tomàquet as you were eating it (with grated tomato) is actually a version they do eat (a lot) in Andalucia (e.g. Granada). Also, you should try preparing an "arros mar i muntayna"!

[@user-jh4ir6km5p]

Pan tumaca hostias

[@robtabarnac]

@@user-jh4ir6km5p Sí, claro, claro. Lo que tú quieras!

[@el_nesto1844]

@@robtabarnac Asi es como lo llamamos en andalucia, es una españolizacion del catalan, no hace falta ofenderse

[@josepmir4530]

Also, the traditional method really benefits from using the "tomàquet de sucar" (aka "tomàquet de penjar) variety which completely disintegrates when you rub it into the bread, otherwise you just end up with toast wet with tomato water. This variety is rarely grown outside of the catalan speaking regions and also has the very interesting property of keeping for the whole winter without refrigeration!

[@dmitryg2555]

This the only channel where you can learn to make tomato toast and also how a microwave works.

[@whity850]

When I used to live in Spain about an hour away from Málaga they did a catalana which was the same bread you've made but with iberico jamon on it was insane great video once again now I now what I'm having for lunch tomorrow from the UK Luke

[@android61242]

I learn something useful about cooking in every video.

[@aiden8246]

Learned so much today about shrimp and lobster !

[@Marmaduke_Jones]

Just the relentless and no holds barred dad jokes

[@Neil_Jackson]

your accent is pretty great, cheers from Barcelona Also, original Pa amb tomaquet is just spreading the half tomato directly on the bread, without grating it, you end up with just the skin on your hand nonetheless always amazing

[@Neil_Jackson]

@@xXJokerAtWorkXx Yeah i wrote the whole thing prior to that :( still great though

[@davidpaul6615]

enjoy your vids - always learn tips & techniques from your excellent cooking. Thx. Kenji

[@heks617]

Great recipes Kenji! Greetings from Spain

[@chipblock2854]

Great looking dishes. I love garlic shrimp. I will try yours next time. When I make tomato toast I make it similar to yours except I add a bit of basil and sprinkle some Ramono cherse on top.

[@alicelau9856]

That garlic method might not be more efficient, bit it's a heck of a good way to let your kids have fun in the kitchen!

[@granola2227]

30 min left in my bus ride ! Such a good find.

[@trufoptero2181]

Im catalan and we usually cut the tomato in a half and then scrub the parts direcly on the bread. The point of pa amb tomaquet is to use the flavour of the tomato but dont eat it. Nice video btw!

[@JKenjiLopezAlt]

I’m not sure you watched it

[@trufoptero2181]

@@JKenjiLopezAlt I'm sorry i watched it but i confused it with another video i saw the people scrubing it on a grater and i thought it was this. Sorry for that :P

[@myamikolo5547]

I love watching your videos I always learn something

[@Kaezzey]

13:56 dropped the shell into the marinade and dropped the shrimp back in lmaooo

[@SeanAbraham]

Hahaha, he fixed it at 16:52

[@luciano53688]

Kenji, when the quarentine is over, can you invite us all to your home just to sit in a chair by the kitchen to watch you cooking?? We dont even want to eat, just watch, just like the weird culinary vouyers we are. We love you.

[@tomatojuice12]

This is such an awesome video! Thank you so much for uploading this.

[@slimeysnake504]

I love these videos so much. the pov is so entertaining and nice to watch, and also really educational

[@GhostShapedSidewalk]

A tip on peeling EZ Peel shrimp: Don't pull the tail first. Instead, hold the shrimp by the tail in one hand and use your other to separate the split shell from the top, sliding your thumb on one side of the shrimp closest to you between the shrimp and the shell, and your index and middle finger between the shrimp and the shell on the opposite side, which creates an initial separation. Pinch down with some angle down to the legs to separate the shrimp from the shell mass which should result in front shell and leg separation. This puts your fingers in a perfect position to grasp the shrimp meat while pulling the tail off to remove the shell in its entirety while it's still attached, making the operation a more fluid move. This might not seem like a significant thing to most but as someone who does it often and in large amounts, it makes a difference.

[@rydahap.9345]

I learn a lot of information watching your vids..makes me wanna get in the kitchen and just start pulling out food and cooking 😂

[@hobbyguy99]

The fact that Kenji also drinks Squirt makes me very happy.

[@ef4947]

Looks delicious! Have you ever tried make the pil pil variant of the gambas? I grew up in Málaga and (i'm not sure if it was just regional, or truly a different dish because I never heard it called gambas al ajillo there) and there it would be made in a terracotta dish, filled with olive oil (high quality, low acidity) and a few dried guindillas and heated up in an oven just below the smoking point of the oil (200C). Once scorching hot, the room temperature and carefully padded dry prawns and quite chunkily cut garlic (otherwise it burns) would be added and a plate placed on top to stop the oil splatters and to add some steam to cook the prawns. By the time the oil was cool enough to eat, the prawns are perfectly cooked and the garlic nice and soft. At the end some smoked pimentón to finish it off. The amount of oil was always insane, it was like an oil soup with prawns in it. Lots of bread for that delicious oil!

[@BroLy1905]

Nobody: Kenji: this will take about half an hour-ish? This: 30 minutes. Mr. Kenji, you're a legend!

[@SamwiseOutdoors]

It's so reassuring to learn that Kenji starts thawing his shrompers when he starts cooking.

[@sergior168]

Que alegría ver estas recetas, viva españa

[@eliavery7438]

I work in a plant in Nova Scotia that process snow crab and lobsters... We rapidly freeze the lobster whole after cooking.. It's cooked, chilled in water, sorted, packed in trays and run through a sub zero brine tank before going into a blast freezer to get down to a low enough core temp to then glaze and package.

[@Crafting_Through_Life]

I made shrimp foil boils on the pellet grill last weekend. It was beyond good but sadly I didn’t have time to get real crab meat and had to use imitation crab meat. Next time I think I will skip the crab meat because it gave it a weird taste. Would love to see your version of shrimp foil boils, Kenji. You have taught me not to be afraid of using fresh herbs and spices. Sadly I have to stick to strictly kosher salt as my blood pressure and water retention gets all out of whack if I use anything other then kosher salt. I don’t know why and neither does my doctors but it’s the only thing that clearly made my feet swell up horribly and my blood pressure skyrocketed until it made it’s way out of my system the following day.

[@melissakenfield5012]

the algorithm was way too late in showing me this but I legitimately grew up with "filberts", like, the local farm stand had a barrel of filberts and I thought only uppity city folk called them "hazelnuts"

[@muratoyamuratoya5593]

What is this man.... i was just talking at home about gambas and garlic.... 40 mins later i receive this video!! 👍🤙🍤

[@adriaseijas1131]

Representant la cuina catalana, molt bé kenji!!!!!

[@kubosengkosherleyguibelond5196]

Looks so yummy enjoy your day

[@NiftyPants]

Kenji: "easy 30 minute meal" Me, who just microwaved my dinner for 2 minutes: "oh I see"

[@_LLawliet23]

The fact that you wrote "pa amb tomàquet" in Catalan and correctly (only missing one accent but you're forgiven) instead of "pan con tomate" made me shed a tear. Also, you can just cut the tomato in half and rub it on the bread, it's easier and quicker. And garlic on the bread is the way to go, it's so much tastier. Bon profit!

[@JGenM]

20:54 ha, that one second instinct to touch the pan and get the rest of the scraps out

[@simplename80]

The dad jokes are on point as always

[@christinecoe1827]

My daughter used to call shrimps “wimpys” , she would cry for them, “wimpys!”