Gambas al ajillo
Garlic prawns
Gambas al ajillo: prawns sizzled in garlic, chilli and olive oil, Madrid bar style
Walk into a bar near Madrid's Plaza Mayor or Puerta del Sol and you will hear gambas al ajillo before you see them: peeled prawns still spitting in a small terracotta cazuela of olive oil, sliced garlic and dried chilli. They arrive at the table bubbling, with a basket of bread for mopping up the golden oil, which many people think is the best part. At home it takes ten minutes and works as a tapa for four or a quick supper for two. Chef's tip: pat the prawns completely dry with kitchen paper before they go in, so they sizzle in the oil instead of stewing in their own water.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz raw king prawnspeeled and deveined, tails on or off
- ½ cup extra virgin olive oil
- 6 cloves garlicthinly sliced
- 1 dried red chilli (guindilla)broken into 3–4 pieces, or 0.5 tsp chilli flakes
- ½ tsp flaky sea salt
- 2 tbsp fino sherry or brandy (optional)contains alcohol; or 1 tbsp lemon juice
- 2 tbsp flat-leaf parsleyfinely chopped
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Method
0/6 doneStep 1: Dry the 14 oz raw king prawns well on kitchen paper and sprinkle them with half the ¼ tsp flaky sea salt. Leave them on the side while you start the oil, so they lose their fridge chill.
Step 2: Put the ½ cup extra virgin olive oil, 6 cloves garlic and 1 dried red chilli (guindilla) in a small flameproof terracotta dish or a small frying pan and set it over a low to medium heat. Warm gently for 3–4 minutes until the garlic is fizzing steadily and just turning pale gold at the edges. Common mistake: starting with very hot oil. The garlic browns in seconds, turns bitter and spoils the whole dish.
4 minStep 3: Turn the heat up to medium-high and add the prawns in one layer. Cook for 1–2 minutes, then turn each one over.
2 minStep 4: Cook for 1–2 minutes more, until the prawns are pink all over, curled into a loose C and opaque right through when you cut the thickest one. Tightly curled O-shaped prawns are overcooked and rubbery.
2 minStep 5: If you like, splash in the 2 tbsp fino sherry or brandy (it contains alcohol; for an alcohol-free version use lemon juice instead) and let it bubble for 20 seconds. Take off the heat.
1 minStep 6: Scatter over the 2 tbsp flat-leaf parsley and the rest of the ¼ tsp flaky sea salt and serve straight away in the dish, still sizzling, with crusty bread for the oil.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 20 g
- Carbs
- 2 g
- Fat
- 23 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gambas al ajillo take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of dried red chilli (guindilla)?
- ½ tsp chilli flakes per chilli.
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