Gambas al ajillo — sizzling Spanish garlic prawns cooked quickly in olive oil with chilli and parsley. A classic tapa, best served bubbling hot with bread for the oil.
- 12 Raw King Prawns
- 3 Garlic Clove
- 100 ml Olive Oil
- 3 Cayenne Pepper
- 1 tablespoon chopped Parsley
Video
Preparation
- Peel the prawns, leaving the tails on, and remove the digestive tracts with a cocktail stick (or cook them in their shells if using a frying pan). Season with a little sea salt.
- Put the garlic, olive oil and chillies in a flameproof terracotta pot or frying pan over high heat. When the garlic starts to turn golden, add the prawns and cook for 1–2 minutes on each side until just pink. Sprinkle over the parsley and some cracked black pepper, and serve immediately — a terracotta pot can go straight to the table, but take care as it stays hot.
