Gambas al Ajillo (Garlic Prawns) Recipe
Introduction
Gambas al ajillo is a classic Spanish tapa featuring succulent prawns in a fragrant garlic and chili-infused olive oil. This simple yet flavorful dish is perfect for a quick appetizer or part of a shared meal with friends.
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 taste
- Freshly cracked black pepper, to taste
Instructions
- Step 1: Peel the prawns, leaving the tails intact. Using a cocktail stick, carefully remove the digestive tracts. Alternatively, if you prefer, you can cook the prawns in their shells for more flavor. Season the prawns lightly with sea salt.
- Step 2: In a flameproof terracotta pot or frying pan, combine the sliced garlic, olive oil, and dried chillies. Set over high heat and cook until the garlic turns golden and fragrant, being careful not to burn it.
- Step 3: Add the prawns to the pot or pan. Cook for 1-2 minutes on each side until they turn just pink and are cooked through.
- Step 4: Sprinkle the chopped flat-leaf parsley and freshly cracked black pepper over the prawns. Serve immediately, taking care with the hot oil and pot if using a terracotta dish.
Tips & Variations
- For a milder version, remove the seeds from the chillies before cooking, or reduce the number of chillies used.
- Serve with crusty bread to soak up the flavorful garlic oil.
- If you don’t have a terracotta pot, a regular heavy frying pan works just as well.
- Add a squeeze of fresh lemon juice just before serving for brightness.
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 and drying them out.
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. Thaw them completely and pat dry before cooking to ensure they sear properly and don’t release excess water.
What can I serve with Gambas al ajillo?
This dish pairs beautifully with crusty bread, rice, or a simple green salad. It also works great as part of a larger tapas spread.
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Gambas al Ajillo (Garlic Prawns) Recipe
- Total Time: 15 minutes
- Yield: Serves 2–3 as an appetizer 1x
Description
Gambas al ajillo is a classic Spanish tapas dish featuring succulent prawns cooked in a fragrant garlic and chili-infused olive oil. This quick and simple recipe delivers a flavorful appetizer perfect for sharing, highlighting fresh seafood with a spicy, aromatic twist.
Ingredients
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
Oils and Fats
- 100ml olive oil
Instructions
- Prepare the Prawns: Peel the prawns, leaving their tails intact for presentation. Using a cocktail stick, carefully remove the digestive tract from each prawn for a cleaner taste. Alternatively, if you prefer, you can cook the prawns with their shells on, especially if using a frying pan. Season the prawns lightly with sea salt.
- Infuse the Oil: Place the garlic slices, olive oil, and dried cayenne chillies into a flameproof terracotta pot or a frying pan. Heat over high heat, allowing the garlic to slowly turn golden and infuse the oil with its rich flavors. Be careful not to burn the garlic as it can become bitter.
- Cook the Prawns: Once the garlic is golden, add the seasoned prawns to the hot oil. Cook them for about 1-2 minutes per side, turning to ensure they become opaque and just pink inside—avoid overcooking to keep them tender.
- Finish and Serve: Sprinkle chopped flat-leaf parsley and freshly cracked black pepper over the cooked prawns. Serve immediately. If using a terracotta pot, transfer it directly to the table for a rustic presentation, but be cautious as both the oil and pot will remain hot for several minutes.
Notes
- Removing the digestive tract is optional but recommended for better taste and texture.
- If you prefer milder heat, reduce the amount of dried chillies or remove the seeds prior to cooking.
- This dish pairs wonderfully with crusty bread to soak up the garlic-infused oil.
- The terracotta pot adds authentic presentation and helps keep the dish warm, but it requires careful handling due to heat retention.
- Use fresh parsley for bright color and fresh herbal notes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Spanish
Keywords: Gambas al ajillo, garlic prawns, Spanish tapas, shrimp garlic, easy seafood appetizer, spicy garlic prawns
