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Gambas al Ajillo (Garlic Prawns)

Sizzling Spanish garlic prawns cooked in olive oil with sliced garlic, chilli and parsley. Serve with bread.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Spanish
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 500 g raw prawns peeled and deveined
  • 120 ml extra virgin olive oil
  • 6 cloves garlic thinly sliced
  • 1 dried guindilla or 1/2 tsp chilli flakes
  • 1 tbsp dry sherry (optional)
  • 1 tbsp parsley chopped
  • Flaky sea salt
  • Crusty bread to serve

Method
 

  1. Pat the prawns dry and season with salt.
  2. Warm the oil, garlic and chilli in a wide pan over medium-low heat until the garlic turns pale golden.
  3. Raise the heat, add the prawns and cook for 1–2 minutes per side until pink.
  4. Add the sherry and let it bubble for a few seconds.
  5. Sprinkle with parsley and serve immediately in the hot oil with bread.

Notes

Start the garlic in cool oil so it flavours the oil gently without burning.