Spanish Garlic Prawns – Gambas al Ajillo is a classic Spanish tapas dish, served in bars up and down the country. My take on this spicy garlic prawn recipe could hardly be simpler, quicker or more delicious.
Spanish Garlic Prawns – Gambas al Ajillo
This is perfect for any time of the year, as a starter or a sharing plate served up with warm crunchy bread – absolutely essential for mopping up all the delicious garlicy oil that the prawns are swimming in. The garlic becomes caramelised and I love spooning the garlic onto my bread as much as I love the prawns!
Ingredients: Spanish Garlic Prawns – Gambas al Ajillo
- 300g peeled, raw prawns
- 125ml olive oil
- 6 large cloves of garlic – sliced
- 1 x dried red chilli (seeds & stalk removed)
- Salt
Cooking instructions for the Spanish Garlic Prawns – Gambas al Ajillo
How to make the dish:
1. Heat oil in small pan. Add a slice of garlic and when it starts to sizzle, add the rest of the garlic and the dried chilli.
2. As soon as the garlic starts to colour, add prawns and a teaspoon of salt. The salt will prevent any water from the prawns spitting.
3. Stir until prawns turn pink.
4. Optional – add a splash of Fino or Manzanilla and bubble until the alcohol has boiled off.
5. Serve with lots of crusty bread and a glass of chilled Fino or Manzanilla*
Other nice to knows…
Serves: 2-3
Preparation time: 10 minutes
Cooking time: 12 minutes
Calories: 270 calories per helping
Sherry or Wine Pairing*
For me, this dish works perfectly with a chilled Manzanilla or Fino. Equally a crisp, chilled white wine would be a delicious accompaniment.
Read my guide to Sherry and learn why Manzanilla and Fino are perfect with this dish.
Buen Provecho!!
Updated January 2021
Notes; I first posted this recipe in 2015
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