Gambas al Ajillo are a famous Spanish dish served as a starter, the so-called tapas. The prawns are cooked in extra virgin olive oil with garlic and chilies. Wine and lemon help to refresh the palate from the oily texture of the dish.
This recipe is simple and quick to prepare. It is a perfect dish to serve for a seafood menu or along with other tapas for a real taste of Spain. According to tradition, the prawns are cooked in a flameproof terracotta pot but in alternative, you can use a normal frying pan.
We suggest serving the prawns with crispy bread so that you can dip in the garlic-flavored oil. Don't miss a spot!
- Extra Virgin Olive Oil
- Garlic Cloves
- White Wine
- Lemon Juice
In a saucepan heat the oil and add the chillies and the garlic finely chopped. Sizzle until the garlic turns golden.
Next, add the prawns, stir and pour the wine. Let the wine evaporate for 2-3 minutes on medium-hight heat.
Add the lemon juice and parsley and cook for 2 more minutes.
Finally, once the prawns are thoroughly cooked, transfer them into a serving dish, even better if you use the original tapas dish.
Garnish with fresh parsley leaves and serve with crispy bread to dip in the oil.
If you use frozen prawns, you don't need to defrost them in advance. Just add them in the pan straight from the freezer and keep the heat higher during cooking.