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Gambas al ajillo

A small bowl serving gambas al ajillo

Gambas al ajillo

Name: Gambas al ajillo
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Cuisine: Spanish
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

Omar Allibhoy

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Serves 2

Easy

Prep: 5 mins

Cook: 5 mins

A star rating of 4.4 out of 5.5 ratingsRate

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Whip up this tapas dish in no time, evoking the laid-back bars of the Spanish coast. Traditionally, it's cooked in a flameproof terracotta dish

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal342
fat30g
saturates4g
carbs4g
sugars1g
fibre3g
protein13g
salt0.38g

Method

step 1

Peel the prawns, leaving the tails intact, and, using a cocktail stick, remove the digestive tracts. Or, if you are using a frying pan rather than a terracotta pot, you can cook the prawns in their shells. Season with a little sea salt.
step 2

Put the garlic, olive oil and chillies in a flameproof terracotta pot or frying pan and set over a high heat. When the garlic starts to turn golden, add the prawns and cook for 1-2 mins on each side until just pink. Sprinkle over the chopped parsley and some freshly cracked black pepper, and serve immediately. If using a terracotta pot, you can take that straight to the table, but be careful with it as the oil and terracotta will remain hot for several minutes.

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A star rating of 4.4 out of 5.5 ratings

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