Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Gambas al ajillo: Prawns in garlic oil like in Spain
The absolute classic of Spanish tapas bars is also very easy to make at home. Important: Make sure the prawns are of good quality!
Cooking time: 20 minutes
The recipe serves 2 people as a starter or 4 people as a tapa.
| Ingredients (2 servings) | ||
|---|---|---|
| 16 | raw organic prawns in shell, defrosted | |
| 4 | cloves of garlic | |
| 120 | ml | olive oil |
| 5 | small dried chillies (bird's eye chillies) | |
| 1 | teaspoon(s) | sherry vinegar or lemon juice |
| some chopped parsley | ||
| salt | ||
| pepper | ||
- Peel the prawns with a small, sharp knife, leaving only the tail end on. Keep the shells!
- Sprinkle the meat with a pinch of salt and set aside. Peel the garlic and crush 2 of the cloves with the flat side of a large knife. Heat the oil in a frying pan over a medium heat and add the crushed garlic and prawn shells. Fry for about 10 minutes, stirring frequently, until the shells are deep pink, taking care not to burn the garlic.
- In the meantime, finely slice the remaining garlic. Pour the oil through a sieve and discard the skins.
- Reheat the oil over a medium heat and add the garlic slices with the chili peppers. Fry slowly until the garlic is light brown, then add the prawns. Fry over a medium heat for just under 2 minutes, stirring occasionally – the prawns should be just cooked through.
- Finally, stir the vinegar into the pan along with the parsley. Season to taste and serve immediately with plenty of crusty bread.
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