Gambas al Ajillo — 10-minute garlic prawns

Name: Gambas al Ajillo — 10-minute garlic prawns
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 as a tapa
Cuisine: Spanish
Ingredients: 300 g raw prawns, peeled (tails on); 120 ml extra virgin olive oil; 4 garlic cloves, thinly sliced; 1 dried cayenne chilli (or ½ tsp flakes); Splash of fino sherry (optional); Salt, parsley, crusty bread

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.

Prep 5 minCook 5 minServes 2 as a tapaeasy

230

Calories

22g

Protein

Carbs

15g

Fat

Approximate, per 1 cazuela tapa (~150g). Values vary by recipe and portion.

Ingredients

·300 g raw prawns, peeled (tails on)
·120 ml extra virgin olive oil
·4 garlic cloves, thinly sliced
·1 dried cayenne chilli (or ½ tsp flakes)
·Splash of fino sherry (optional)
·Salt, parsley, crusty bread

Method

1
Warm the oil in a small clay dish or frying pan over medium-low. Add garlic and chilli; cook gently until the garlic is pale gold — never brown.
2
Raise heat to high, add the prawns and salt. Cook 1–2 minutes per side until just pink.
3
Optional: splash of fino sherry, 30 seconds more.
4
Serve immediately, still bubbling, with parsley and bread for the oil.