SpanishMain course
Gambas al ajillo
Gambas al ajillo is a Spanish dish of prawns cooked quickly in olive oil with garlic and a hint of chili. The prawns cook until just pink, so the key is to get the garlic fragrant and lightly golden before adding the seafood. Serve it straight from the pan or a hot terracotta pot, ready for dipping with crusty bread.
23 minServes 4
Method
2 steps · 23 min total
- 01
Prep the Prawns
Peel the prawns, keeping their tails on, then use a cocktail stick to remove the digestive tracts. If you're using a frying pan instead of a terracotta pot, you can cook them in their shells. Season them with a little sea salt. - 02
Cook the Prawns
