Chef Aitor’s Donabe Garlic Shrimp Recipe in LA Times
September 20, 2019
Chef Aitor Zabala of Somni, a Michelin 2-star restaurant, likes to use our Iga-yaki donabe! We are very excited to read the article about his secrets to make the best Gambas al Ajillo (Spanish garlic shrimp) in Los Angeles Times. And, he shares his recipe made in our Bistro Donabe!
In the article he explains he likes to use donabe in place of the traditional Spanish terra cotta for the most even heat distribution.
It’s a simple yet super delicious recipe, so we hope you will try it in your donabe!
Happy Donabe Life.