Spanish·non-vegetarian·easy

Gambas al ajillo

Name: Gambas al ajillo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 12 Raw King Prawns; 3 Garlic Clove; 100 ml Olive Oil; 3 Cayenne Pepper; 1 tablespoon chopped Parsley

Gambas al ajillo is a beloved Spanish tapas dish featuring plump prawns bathed in a fragrant, garlicky olive oil sauce with a subtle but unmistakable kick of cayenne. The prawns emerge tender and juicy, their delicate sweetness balanced by the pungent, aromatic garlic and a whisper of heat that lingers just long enough to make each bite irresistible. Served sizzling in a rustic terracotta dish or a simple skillet, the dish is as much about the aroma—garlic and chile perfuming the air—as it is about the rich, briny prawns. Quick to prepare yet deeply satisfying, it’s a perfect introduction to the bold, vibrant flavors of Spanish home cooking.

20 min(prep 10 + cook 10)

4 servings

300 kcal

4.5

Ingredients

Nutrition

300 kcalper serving

Protein24g50%

Carbs2g4%

Fat22g46%

Directions

1
step 1
2
Peel the prawns, leaving the tails intact, and, using a cocktail stick, remove the digestive tracts. Or, if you are using a frying pan rather than a terracotta pot, you can cook the prawns in their shells. Season with a little sea salt.
3
step 2
4
Put the garlic, olive oil and chillies in a flameproof terracotta pot or frying pan and set over a high heat. When the garlic starts to turn golden, add the prawns and cook for 1-2 mins on each side until just pink. Sprinkle over the chopped parsley and some freshly cracked black pepper, and serve immediately. If using a terracotta pot, you can take that straight to the table, but be careful with it as the oil and terracotta will remain hot for several minutes.

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