Garlic and Chili Prawns (Gambas al Ajillo) Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Spanish
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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
