Spanish Garlic Prawns (Gambas al Ajillo) Recipe

Spanish Garlic Prawns (Gambas al Ajillo) Recipe

This classic Spanish dish, Gambas al Ajillo, features succulent prawns sautéed in garlic-infused olive oil with a hint of chili and smoky paprika. It's simple, flavorful, and perfect as a tapas appetizer or a quick, impressive main dish served with crusty bread to soak up the aromatic oil.

Ingredients

• 500g large prawns, peeled and deveined (tails on optional)
• 4 tablespoons extra virgin olive oil
• 6-8 garlic cloves, thinly sliced
• ½ teaspoon dried red chili flakes
• 1 teaspoon smoked paprika
• Salt to taste
• 2 tablespoons dry white wine or sherry (optional)
• Juice of half a lemon
• 2 tablespoons fresh parsley, finely chopped
• Crusty bread for serving

Directions

1. Pat prawns dry and season with salt.
2. Heat olive oil in a large pan over medium heat. Add sliced garlic and chili flakes, cooking gently until fragrant and garlic is golden (about 1 minute). Avoid burning the garlic.
3. Increase heat to medium-high and add the prawns and paprika. Cook, stirring frequently, until prawns are pink and just cooked through (about 3 minutes).
4. Remove pan from heat, add wine or sherry and lemon juice, stirring to combine.
5. Sprinkle with fresh parsley and serve immediately with crusty bread to mop up the flavorful garlic oil.