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!

Falstaff Editorial Team

Cooking time: 00:20

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
  • 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.

Don't miss out!

Sign up now for our newsletter.

Falstaff Editorial Team
Find out more
Beef and Oyster
Clare Smyth, the UK's first three-star chef, conjures up a culinary highlight for us, combining...
By Clare Smyth
Vegan lentil moussaka
Cookbook author Anina Gepp reveals a flavorful veggie version of the Greek classic in her new book...
By Anina Gepp