John Myers
Gambas Al Ajiollo
The perfect gambas al ajiollo recipe with a picture and simple step-by-step instructions.
- 500 g Peeled prawns TK
- 2 piece Garlic cloves peeled
- Extra virgin olive oil
- Chopped parsley
- Salt
- Pepper from the grinder
- 0,5 teaspoon Dried chilli
- Thaw the prawns slowly at room temperature and then briefly rinse under running water.
- Finely chop the garlic cloves, sprinkle with salt, add chopped parsley and mix well with a fork.
- Put the olive oil in a bowl and fold in the garlic mixture.
- Put the thawed prawns in the olive oil / garlic mixture, add the chilli and pepper and let it steep in the refrigerator for 1-2 hours. Season again with salt and pepper and serve with fresh baguette cold (that’s how we like it best) or seared in a pan.
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