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Gambas al Ajillo (Garlic Prawns)

Total Time 15 minutes
Servings: 4 4 servings
Course: Starter / Tapas
Cuisine: Spanish
Ingredients Method Notes

Ingredients
  

  • 500 g large prawns peeled and deveined (tails on)
  • 80 ml good quality olive oil
  • 6 cloves garlic thinly sliced
  • 2 dried red chillies crumbled (or 1 tsp chilli flakes)
  • 50 ml dry sherry or white wine
  • 2 tbsp fresh flat-leaf parsley chopped
  • Salt
  • Crusty bread to serve

Method
 

  1. Heat the olive oil in a large heavy pan or cazuela (clay dish) over medium-high heat.
  2. Add the garlic slices and dried chillies. Cook for 1–2 minutes until the garlic is just beginning to turn golden — watch carefully as it burns easily.
  3. Season the prawns with salt and add them to the pan in a single layer. Cook for 1–2 minutes per side until they just turn pink and curl.
  4. Add the sherry and let it sizzle for 30 seconds.
  5. Scatter the fresh parsley over. Serve immediately in the pan with plenty of crusty bread to mop up the garlicky olive oil.

Notes

Source: Classic Spanish recipe. Estimated values per serving (excl. bread). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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