Central/Southern Spain
Gambas al Ajillo
Gambas al ajillo are prawns sizzled in olive oil with sliced garlic and dried chilli, served bubbling in a small clay dish. The infused oil is as important as the prawns — bread for dipping is mandatory. A tapas-bar classic across all of Spain.
Approximate, per 1 cazuela tapa (~150g). Values vary by recipe and portion.
Where it comes from
This sizzling garlic-shrimp tapa emerged from the tabernas of central and southern Spain, especially Madrid, Andalusia and Castile, where prawns were cooked fast in olive oil, garlic and dried chili in individual earthenware cazuelas. It is a cornerstone of the tapas tradition, prized for arriving at the table still bubbling. Cheap coastal prawns and abundant garlic made it a staple across the country.
Where to eat Gambas al Ajillo
0 restaurants worldwide serve it.
Cook it yourself
- Gambas al Ajillo — 10-minute garlic prawns
Prawns sizzled in garlic-chilli olive oil, served bubbling. The whole dish is about not burning the garlic and using enough oil — bread is mandatory.