Garlic and Chili Prawns (Gambas al Ajillo) Recipe

Introduction

Gambas al ajillo is a classic Spanish tapa featuring succulent prawns cooked in fragrant garlic-infused olive oil with a hint of chili heat. This simple yet flavorful dish is perfect for a quick appetizer or a light meal.

Ingredients

• 12 large raw prawns
• 3 garlic cloves, thinly sliced
• 100ml olive oil
• 3 dried cayenne chillies (or other dried chilli)
• 1 tbsp chopped flat-leaf parsley
• Sea salt, to season
• Freshly cracked black pepper, to serve

Instructions

1. Step 1: Peel the prawns, leaving the tails intact. Using a cocktail stick, remove the digestive tracts. If you prefer, you can cook the prawns in their shells if using a frying pan. Season the prawns lightly with sea salt.
2. Step 2: Place the garlic, olive oil, and dried chillies in a flameproof terracotta pot or frying pan. Heat over high until the garlic begins to turn golden.
3. Step 3: Add the prawns to the pot or pan and cook for 1–2 minutes on each side, until they turn just pink and are cooked through.
4. Step 4: Sprinkle the chopped parsley and freshly cracked black pepper over the prawns. Serve immediately. If using a terracotta pot, take it straight to the table—but be careful, as the oil and pot will remain hot for several minutes.

Tips & Variations

• Use fresh, high-quality prawns for the best flavor and texture.
• Adjust the amount of chili to suit your heat preference or substitute with red pepper flakes.
• Serve with crusty bread to soak up the delicious garlic oil.
• If you don’t have a terracotta pot, a heavy-based frying pan will work just as well.

Storage

Gambas al ajillo is best enjoyed fresh and hot. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan over low heat to avoid overcooking the prawns.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, you can use frozen prawns, but be sure to thaw them thoroughly and pat dry before cooking to retain the best texture and flavor.

What can I serve with Gambas al ajillo?

This dish pairs wonderfully with crusty bread, a simple green salad, or over a bed of rice or pasta to soak up the garlicky olive oil.

Garlic and Chili Prawns (Gambas al Ajillo) Recipe

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Gambas al ajillo is a classic Spanish tapa featuring succulent prawns cooked in fragrant garlic-infused olive oil and dried chili peppers. This simple yet flavorful dish highlights the natural sweetness of fresh prawns, enhanced by the warmth of spices and the freshness of parsley, making it perfect for quick entertaining or a delightful appetizer.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Seafood

• 12 large raw prawns

Seasonings and Aromatics

• 3 garlic cloves, thinly sliced
• 3 dried cayenne chillies (or other dried chilli)
• 1 tbsp chopped flat-leaf parsley
• Sea salt, to season
• Freshly cracked black pepper, to taste

Oil

• 100ml olive oil

Instructions

1. Prepare the prawns: Peel the prawns, leaving the tails intact for better presentation. Using a cocktail stick, carefully remove the digestive tracts along the back. Alternatively, if a frying pan is used, the prawns can be cooked in their shells. Lightly season the prawns with sea salt to enhance flavor.
2. Heat the infused oil: In a flameproof terracotta pot or frying pan, combine the sliced garlic, olive oil, and dried cayenne chillies. Place over high heat and allow the garlic to start turning golden, infusing the oil with its aroma while being careful not to burn the garlic.
3. Cook the prawns: Add the prepared prawns to the hot garlic-chili oil. Cook on each side for 1 to 2 minutes, or until the prawns turn just pink and are cooked through but still tender.
4. Finish and serve: Sprinkle the cooked prawns with chopped flat-leaf parsley and freshly cracked black pepper. Serve immediately. If using a terracotta pot, it can be taken directly to the table, but handle with care as both the pot and oil will remain hot for several minutes.

Notes

• Removing the digestive tract improves taste and presentation but can be skipped if short on time.
• Adjust the number of dried chillies to control the heat level according to preference.
• Serving in the terracotta pot adds an authentic touch and keeps the dish warm longer.
• Serve with crusty bread to soak up the flavorful garlic oil.
• Fresh parsley added at the end adds color and freshness.

Keywords: Gambas al ajillo, garlic prawns, Spanish tapas, shrimp appetizer, quick prawn recipe