Gambas al Ajillo
A classic Spanish tapas dish featuring juicy prawns cooked in garlic-infused olive oil with a touch of chilli, finished with fresh parsley and lemon.
Equipment
Ingredients
Main Ingredients
prawns (peeled, deveined)
300 g
extra virgin olive oil
90 ml
garlic cloves (thinly sliced)
6 piece
smoked paprika
0.5 tsp
chilli flakes
0.5 tsp
lemon (juiced)
0.5 piece
salt
1 tsp
fresh parsley (finely chopped)
15 g
crusty bread
200 g
Instructions
Infuse the oil
Add olive oil and thinly sliced garlic to a pan. Heat gently over low heat and let the garlic infuse the oil for 3-4 minutes until lightly golden.
Cook the prawns
Add prawns to the infused oil and cook for 1-2 minutes per side until pink and just cooked through. Add smoked paprika, lemon juice and chilli flakes.
Season and finish
Season with salt and sprinkle generously with freshly chopped parsley.
Serve
Serve immediately with warm crusty bread for soaking up the garlic-infused oil.
Original recipe
Storage
Best served immediately. Leftovers can be refrigerated but flavour diminishes.
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