Sizzling Spanish garlic prawns cooked in olive oil with sliced garlic, chilli and parsley. Serve with bread.
About this Spanish recipe
Gambas al ajillo is one of the most popular tapas in Spain, served sizzling in a small clay dish.
Ingredients you will need
The main ingredients are raw prawns, extra virgin olive oil, garlic, dried guindilla or 1/2 tsp chilli flakes, dry sherry (optional), parsley. Exact quantities are in the recipe card below.
How long it takes
Allow 15 min in total: 10 min of preparation, 5 min of cooking. The recipe serves 4.
Inspired by José Andrés
Tapas like gambas al ajillo are at the heart of José Andrés’ restaurants, which introduced many Americans to Spanish small plates. Read our profile of José Andrés.
This is our own home-kitchen version of a classic dish. It is not José Andrés’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.
Gambas al Ajillo (Garlic Prawns)
Ingredients
Method
- Pat the prawns dry and season with salt.
- Warm the oil, garlic and chilli in a wide pan over medium-low heat until the garlic turns pale golden.
- Raise the heat, add the prawns and cook for 1–2 minutes per side until pink.
- Add the sherry and let it bubble for a few seconds.
- Sprinkle with parsley and serve immediately in the hot oil with bread.
