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Home Food & Drinks Recipes Cooking Gambas al ajillo: Prawns in garlic oil like in Spain

Gambas al ajillo: Prawns in garlic oil like in Spain

Recipe
Seafood

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
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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