John Myers
Gambas Al Ajillo – Spanish Garlic Prawns
The perfect gambas al ajillo – spanish garlic prawns recipe with a picture and simple step-by-step instructions.
- Peeled prawns (fresh or from the freezer)
- Sliced garlic
- Guindillas (chilli pepper pods)
- Olive oil
- Salt
- Paprika
- Parsley (fresh or dried)
- Cognac
- Gambas al ajillo are extremely easy and quick to prepare with just a few ingredients. The dish is traditionally prepared and served in a special clay bowl, a “cazuela de barro”. Since we cannot heat clay on our modern induction stove, we use a pan to make it and then serve it later in a traditional clay vessel.
- Gambas al ajillo (in English garlic prawns) are a typical popular tapa; But they are also offered as a main course, for example in some restaurants in Madrid. On some menus they appear under the names: Gambas Pil-Pil. First of all, our two clay bowls (if available) are put in the oven to heat up, so they keep the prawns hot longer when they are later served.
- Now put our pan with a little olive oil on the stove over a medium temperature. When the oil is nice and hot, we add the sliced garlic and the chilli pods
- When both are advised to add the prawns and fry everything together for about 3 – 4 minutes, but please be careful that the garlic does not burn too much! Finally add a little cognac, salt and parsley
- Now we carefully take our clay bowls out of the oven and then distribute the contents of the pan evenly. And now finally at the end we sprinkle some paprika over the finished prawns.
- You should consume this tapa freshly prepared quickly without it cooling down too much beforehand. A little bread and a glass of wine go wonderfully with it!
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