Ajada Gallega Recipe: Easy Galician Garlic Paprika Sauce 2026

Ajada gallega is a traditional sauce made from olive oil, garlic and paprika that is typically used to dress fish and vegetables, as well as the classic Galician caldeiradas. It is one of those resources that transforms a very simple plate into something genuinely appetising.

To make a perfect ajada you only have to keep a couple of things in mind so that neither the garlic nor the paprika burns, which would give the result an undesirable bitter taste. The first is that the garlic should turn golden and take on colour without burning, and the second is that the paprika goes in with the pan off the heat, so the oil loses a little temperature and the paprika does not burn either.

The ajada will be ready in under 5 minutes and, once prepared, it can be used straight away. Another option is to let it rest for a few hours so that the paprika settles at the bottom of the container and you get a clean ajada.

Ingredients for Ajada Gallega

This quantity serves 4 people.

• 6 garlic cloves
• Half a glass of olive oil
• 1 tablespoon sweet paprika
• 1 teaspoon vinegar (optional)

How to Make Ajada Gallega Step by Step

1. Slice the garlic

The first thing we have to do is peel and cut 6 garlic cloves into thin slices.

2. Brown the garlic

Put a frying pan or a small saucepan over medium heat with half a glass of olive oil and the garlic cloves, and let them cook for about 2-3 minutes until they turn golden — but taking care that they do not burn. Then take the pan off the heat and wait for the oil to lose a little temperature before adding 1 tablespoon of sweet paprika.

3. Add the paprika off the heat

Add the paprika and mix it well for a few seconds.

4. Add the vinegar

Then put the pan back on the heat and, as soon as the oil is hot again, add 1 teaspoon of vinegar very carefully, because it tends to spatter.

5. Simmer for one minute

Let it cook for 1 minute, keeping a lively simmer.

6. The ajada is ready

Turn off the heat and at this point the ajada is ready and can already be used. The alternative is to let it rest for a few hours so the paprika settles at the bottom and you get a clean ajada.

Tips for a Perfect Ajada Gallega

Do not burn the garlic or the paprika

These are the two things that decide whether an ajada is good or bitter. The garlic should turn golden without burning, and the paprika must always go in with the pan off the heat, so the oil has cooled slightly. Get those two right and the sauce is foolproof.

Let it rest for a clean ajada

You can use the ajada straight away, but if you leave it to rest for a few hours the paprika settles at the bottom of the container and you are left with a clean, bright oil to spoon over your dish.

What to serve with ajada gallega

With ajada you can accompany a whole range of cooked fish — hake, monkfish, cod, turbot — and prepare the typical caldeiradas and dishes cooked "a la gallega". It also works beautifully over grilled fish and cooked vegetables, so it is a perfect way to turn basic ingredients and a simple cooking method into a very appetising recipe.

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If you’re like me, you probably enjoy keeping a mix of easy comfort food, classic international dishes, and crowd-pleasing desserts on hand.

Whenever I want something rich and indulgent, I usually go for this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And when I’m craving something fruity and comforting, I always come back to this classic French Tarte Tatin recipe.

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