Spain·All of Spain
Gambas al ajillo
Garlic prawns
Prawns cooked in olive oil with garlic and chilli, served sizzling in an earthenware dish.
- Preparation
- 15 min
- Cooking
- 5 min
- Total time
- 20 min
- Difficulty
- Easy
- Servings
- 4
Resting: 0 min
Ingredients
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Preparation
Tips
- The garlic should brown but not burn: if it burns, it makes the whole dish bitter.
- Dry the prawns well before cooking; if wet, they splatter and steam instead of frying.
- Cook the prawns for only a couple of minutes: overcooked, they turn dry and rubbery.
- If using frozen prawns, thaw them in the fridge and drain them well.
Variations
- Some recipes add a splash of brandy, sherry or white wine.
- Some cooks add a touch of paprika or cook the prawns with the heads on to give the oil more flavour.
Story of the recipe
Gambas al ajillo: where it comes from.
Gambas al ajillo is a classic of tapas bars and home cooking throughout Spain, traditionally served in an earthenware dish. The sources consulted give no documented origin for the dish, so no specific date or place is attributed to it.
Sources
By RecetarioMundo.