One of our favorite Spanish recipes is gambas al ajillo (prawns in garlic) which is usually offered as an appetizer or served as a “tapa” in many restaurants. It’s really simple and easy to whip up. I had it for lunch yesterday and it was ready in just 15 minutes. and was delicious with some crusty bread to mop up the garlicky olive oil. Try it soon!
Gambas al ajillo
(serves one hungry person or two as an appetizer)
- 300 grams fresh prawns, peeled and de-veined
- 3 cloves garlic (either smashed with the back of a knife if you don’t want it too garlicky or sliced thinly if you want to eat the garlic)
- 1/2 teaspoon dried red chili flakes or 1 red bird’s eye chili, sliced and de-seeded
- chopped parsley
- sea salt and a bit of paprika
- 3 tablespoons olive oil
- Heat a terracotta dish in the oven (or any small oven-proof serving dish).
- In a pan, add the olive oil and garlic then turn on the heat to medium. The garlic should go into the pan when the oil is not hot yet.
- Add the chili flakes.
- As soon as the oil starts to get hot, add the prawns.
- Swirl around and just wait until the prawns turn orange and are cooked.
- Season with salt and paprika.
- Add the parsley and take off the heat.