Gambas al Ajillo
Gambas al ajillo
Gambas al ajillo — prawns done the little-garlic way.
Prawns cooked hard in garlic oil with chilli, served still bubbling, with bread that exists to mop the pan.
- Prep
- 8 min
- Cook
- 5 min
- Total
- 13 min
- Serves
- 2
- Revisions
- 1
Allergens
- crustaceans
Named from the ingredients as written, including those carried in from sub-recipes. This is not a guarantee — check the labels on what you actually buy, and note that a product’s recipe can change.
Ingredients
Method
Dry the prawns thoroughly on kitchen paper and season them with the salt.
Put the oil, garlic and chilli in a small heavy pan over a medium-low heat.
Let the garlic sizzle gently for 2-3 minutes until it is pale gold. Do not let it brown.
Turn the heat to high and add the prawns in one layer.
Cook for 90 seconds, turn them, and cook for 60 seconds more.
Take the pan off the heat, add the paprika and sherry and swirl — off the heat, so the paprika does not catch.
Scatter the parsley over and serve straight from the pan, with bread.