Recipe of Spanish garlic prawns (“gambas al ajillo”)

Few minutes are enough to prepare one of the most emblematic tapas of Spain. “Gambas al ajillo” (garlic prawns or shrimp) are simply cooked briefly in olive oil with garlic and a chilli pepper, and topped with some chopped parsley.

The previous step:

If you have bought whole prawns, the only laborious step will be to clean them: remove the head, then the legs, the shell, and finally the gut (a black line on the back). Salt them slightly and reserve.

Cooking procedure:

Heat at least two tablespoons of extra virgin olive oil in a pan (without letting it smoke) and stir-fry the sliced ​​garlic and chili over low heat. Add the prawns and cook them over high heat for no more than 3-4 minutes, taking care that they are cooked on both sides. Add a little chopped parsley at the last minute and serve.

Tips and tricks:

1. This tapa is usually eaten with bread, enjoying the delicious “juice” of the pan. Therefore, it is recommended to cook with a slightly higher amount of olive oil than for a usual sauce, or adding a glass of white wine at the end and letting the alcohol evaporate by cooking shortly over high heat.
2. If you don’t have fresh prawns, it’s possible to use defrosted ones.
3. The amount of prawns may seem exaggerated but the volume will reduce when cooked.
4. There are no precise quantities for this recipe, since it depends on the size of the portion we want to get. It’s just important to follow the method of preparation.
5. The chili is optional and can be replaced by sweet paprika. The amount of garlic is also optional, but reducing its prominence too much would contradict the name of the recipe!