Spanish Gambas al Ajillo (Garlic Prawns)
These Spanish gambas al ajillo are the perfect starter for a Spanish themed party. You can taste all the Mediterranean flavors in every bite.
If you are a recurrent reader of my blog you will know that Spanish food has a special place in my life. I’ve been in love with this cuisine since my first trip to Galicia. I could not believe how a simple octopus with olive oil and paprika could be so tasty.
In the same trip, I found out the concept of “tapas”. They are small portions of food that are served along with drinks — especially beers. One of the tapas that caught up my attention was the famous Spanish gambas al ajillo.
This plate defines my cooking convictions. Simple and fresh ingredients that work beautifully together. This recipe is simple yet so tasty.
Bold flavors that don’t overpower each other. Extra virgin olive oil, tons of garlic, fresh prawns and a sprinkle of fresh parsley. Every bite is divine.
Fresh, frozen or cooked prawns?
I prefer fresh prawns but you can either use pre-cooked or frozen. If you use frozen prawns make sure to defrost completely and dry the prawns with the help of an absorbent paper.
If you decide to use pre-cooked prawns just let them “cook” for 1 minute. Just enough to infuse the flavors into the prawns.
Fresh: 8 min
Defrozen: 8 min
Cooked: 1 min
I hope you enjoy this recipe and I see you in the next one!
More Spanish Recipes:
- 500 gr peeled prawns
- 10 garlic cloves thinly sliced
- 1 small chili thinly diced
- 2 tbsp fresh parsley thinly chopped
- 4 tbsp olive oil
- Sea salt to taste
- White pepper to taste
In a big pan heat the olive oil over low heat (note 1).
Toss the garlic, the chili and stir constantly to prevent burning the garlic. Cook for 30 sec.
Add the prawns, the salt and the white pepper. Cook for 7 minutes until the prawns are pink. 1 minute before ending the cooking process toss the parsley and serve.
- The garlic cooks quickly. It is important that the heat is low to give it time to the garlic and chili to release flavor into the oil.