Gambas al Ajillo

Nutrition · per serving

Steps

1. 1

   Pat the raw peeled prawns very dry with kitchen paper, then season them with fine sea salt and black pepper. Dry prawns sear better and dilute the oil less.

   250 g raw peeled prawns3 g fine sea salt1 g black pepper
2. 2

   Heat a small frying pan or earthenware dish over medium-low heat. Add the extra-virgin olive oil and garlic cloves, thinly sliced. Let the garlic gently sizzle for 1-2 minutes until fragrant and just turning pale gold; do not let it brown deeply or it will taste bitter.

   60 ml extra-virgin olive oil20 g garlic cloves, thinly sliced
3. 3

   Stir in the dried chilli flakes and smoked paprika for about 10 seconds, just until the oil is aromatic and lightly tinted red.

   1 g dried chilli flakes1 g smoked paprika
4. 4

   Increase the heat to medium-high and add the seasoned prawns in a single layer. Cook for 45-60 seconds on the first side, then turn and cook 30-45 seconds more until they are pink, opaque, and lightly curled. Avoid overcooking; prawns should stay juicy.

   250 g raw peeled prawns
5. 5

   Remove from the heat immediately. Scatter over the flat-leaf parsley, finely chopped, and squeeze in a little juice from the lemon wedge to brighten the oil.

   8 g flat-leaf parsley, finely chopped1 wedge lemon wedge
6. 6

   Serve at once while still sizzling, spooning the garlic-chilli oil over the prawns.

Origin & History

Gambas al Ajillo is one of Spain's best-known tapas, especially associated with Madrid's taverns and also popular across the south. The dish reflects a classic Spanish approach: excellent seafood cooked simply with olive oil, garlic, and a little chilli so the main ingredient remains the focus.