Gambas al Ajillo
Sizzling prawns in garlic and olive oil — the quintessential Spanish tapa. Best eaten with crusty bread.
Ingredients
- 500g raw king prawns, peeled and deveined
- 8 garlic cloves, thinly sliced
- 2 dried guindilla or bird's eye chillies
- 150ml good quality olive oil
- Large pinch of sweet smoked paprika
- Juice of half a lemon
- Small bunch flat-leaf parsley, roughly chopped
- Flaky sea salt
Method
- 1
Pour the olive oil into a cazuela (small earthenware dish) or a small frying pan.
- 2
Add the garlic and chillies to the cold oil, then place over a medium heat.
- 3
Once the garlic starts to sizzle and turn very lightly golden, turn the heat to high.
- 4
Add the prawns in a single layer and cook for 1–2 minutes each side until pink and curled.
- 5
Add the paprika and lemon juice, toss everything together.
- 6
Scatter with parsley and a pinch of flaky salt.
- 7
Serve immediately, sizzling, straight to the table with plenty of crusty bread.
Recipe by
Casa Andalucía
Authentic Andalusian tapas and sherry in a warm, tiled dining room in Clapham.
South West London · 34 Old Town, Clapham, London SW4