Gambas al Ajillo
Prawns still sizzling in garlic-cayenne oil — Spain's two-minute legend, bread mandatory.
- Total
- 35 min
- Serves
- 4
Spain's two-minute legend: raw king prawns thrown into furiously hot olive oil with garlic and cayenne, finished with parsley and carried to the table still sizzling. The garlic chips toast, the oil becomes sauce, the bread becomes essential. Gambas al ajillo is proof that the best tapas are barely recipes at all.
Ingredients
- 12 Raw King Prawns
- 3 Garlic Clove
- 100 ml Olive Oil
- 3 Cayenne Pepper
- 1 tablespoon chopped Parsley
Instructions
- 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.
- 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.
Nutrition (per serving)
- Calories
- 350
- Protein
- 25 g
- Fat
- 30 g
- Carbs
- 1 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
Cook smarter with MealIdeas
Personalized meal plans, shopping lists, and more.
