Spanish Garlic Prawns (Gambas al Ajillo)

4.88 from 8 votes

Spanish Garlic Prawns (Gambas al Ajillo)

In this delicious Spanish dish, prawns are sautéed in oil infused with garlic and chilli, then finished with a squeeze of lemon juice and a sprinkle of paprika and parsley. And the best thing is there’s always loads of delicious garlic and chilli infused oil left to dip your bread into, even after you’ve eaten the prawns. (Serves 2 as a starter / light meal or 4 as part of a selection of other tapas.)

Course Main Course, Starter, Tapas

Cuisine Spanish

Prep Time 5

Cook Time 5

Total Time 10

Servings people

Calories 174kcal

Author Eb Gargano

Ingredients

4 tablespoons good quality extra virgin olive oil (Spanish olive oil, if possible)
4 cloves garlic finely sliced
½ teaspoon chilli flakes
200 g raw prawns
Salt and pepper to taste
Juice of half a lemon (plus 2 lemon quarters for garnish)
1 teaspoon paprika
1 tablespoon parsley finely chopped

Metric - US Customary

Instructions

Put the olive oil into a cold frying pan and add the sliced garlic and chilli flakes. Place the pan over a medium heat and allow the oil to gently heat up until it’s sizzling. Once the oil is sizzling, cook the garlic for 1 more minute. (Take care, as garlic can easily burn if cooked too long!)
Add the prawns, bring back to sizzling and cook for about 3 minutes, stirring a few times, until the prawns are pink all over and starting to curl.
Season with salt and pepper and squeeze over the juice of half a lemon. Stir the prawns one last time and then turn the heat off.
Sprinkle with the paprika and parsley and serve immediately, while still sizzling.
Serve with crusty bread and Fino Sherry for a delicious and impressive starter, or as part of a selection of tapas.

Video

Notes

Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition