Gambas al ajillo
Gambas al ajillo – prawns in garlic – are a classic from the Spanish tapas tradition. Large prawns are briefly fried in plenty of olive oil with lots of garlic and a hint of red chilli. They are served in the fragrant oil, to spoon up with bread: simple, bold and typically Spanish.
Serves: 4 (as part of a tapas selection)
Preparation: approx. 15 minutes
Cooking: approx. 10 minutes
Total time: approx. 25 minutes
Ingredients
- 750 g large unpeeled prawns
- 6 cloves of garlic
- 1 red chilli (as hot as you like)
- 2–3 bay leaves (optional)
- a few sprigs of flat-leaf parsley
- 80–100 ml extra-virgin olive oil
- ½ lemon
- salt
- freshly ground black pepper
Preparation
- Remove the shells from the prawns; leave the tail on for presentation if you like.
- Carefully cut along the back with a sharp knife and remove the vein.
- Rinse the prawns briefly under cold water, then pat them thoroughly dry with kitchen paper.
- Peel the garlic and slice the cloves thinly.
- Slice the red chilli lengthways, remove the membranes and seeds if you like, and cut the chilli into fine rings or small pieces.
- Wash the parsley, shake it dry and finely chop the leaves.
Method
-
Infuse the oil
Heat the olive oil in a large frying pan or a flameproof dish over a medium heat. Add the garlic, the red chilli and, if using, the bay leaves. Let everything cook gently until the garlic just starts to colour and becomes fragrant. Stir occasionally and make sure the garlic does not brown. -
Fry the prawns briefly
Increase the heat slightly. Arrange the prawns in a single layer in the hot, fragrant oil. Lightly season with salt and a little freshly ground black pepper. Fry the prawns for 1–2 minutes, then turn them over and fry the other side for another 1–2 minutes, until pink and just cooked through. Do not cook longer than necessary to prevent them from becoming tough. -
Finish the dish
Remove the pan from the heat. Sprinkle the finely chopped parsley over the prawns. Squeeze the half lemon over them, to taste. Remove the bay leaves. -
Serve the gambas immediately
Spoon the prawns with the garlic and warm oil into a preheated dish. Serve straight away, preferably with fresh bread for dipping into the fragrant garlic oil. Gambas al ajillo are ideal as part of a tapas meal, but can also be served as a starter with some extra bread and a simple green salad.
