Garlic Butter Prawns (Gambas al Ajillo) Recipe

Introduction

Gambas al ajillo is a classic Spanish tapa featuring succulent prawns cooked in fragrant garlic-infused olive oil with a hint of chili heat. This simple yet flavorful dish is perfect for sharing and brings a taste of Spain to your table in just minutes.

Ingredients

• 12 large raw prawns
• 3 garlic cloves, thinly sliced
• 100ml olive oil
• 3 dried cayenne chillies (or other dried chilli)
• 1 tbsp chopped flat-leaf parsley
• Sea salt, to taste
• Freshly cracked black pepper, to taste

Instructions

1. Step 1: Peel the prawns, leaving the tails intact. Using a cocktail stick, carefully remove the digestive tracts. Alternatively, if using a frying pan, you can cook the prawns in their shells. Season the prawns lightly with sea salt.
2. Step 2: In a flameproof terracotta pot or frying pan, combine the garlic, olive oil, and dried chillies. Place over high heat until the garlic starts to turn golden.
3. Step 3: Add the prawns to the hot oil and cook for 1 to 2 minutes on each side until they turn just pink and are cooked through.
4. Step 4: Sprinkle the chopped parsley and freshly cracked black pepper over the prawns. Serve immediately, preferably in the same terracotta pot if using, but be cautious as it will remain hot for several minutes.

Tips & Variations

• Use good quality olive oil for the best flavor and aroma.
• Adjust the number of chillies to suit your heat preference or substitute with fresh chili flakes.
• Serve with crusty bread to soak up the delicious garlic-infused oil.
• Try adding a splash of lemon juice for a fresh, zesty twist.

Storage

Gambas al ajillo is best enjoyed fresh and is not ideal for storing. If needed, refrigerate leftovers in an airtight container for up to one day. Reheat gently on low heat to avoid overcooking the prawns, which can turn rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, but thaw them completely and pat dry before cooking to prevent excess moisture from affecting the oil and texture.

What can I serve with gambas al ajillo?

It pairs wonderfully with crusty bread, steamed rice, or a simple green salad for a light meal or appetizer.

Garlic Butter Prawns (Gambas al Ajillo) Recipe

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Gambas al ajillo is a classic Spanish tapa featuring succulent prawns cooked in aromatic garlic-infused olive oil with a hint of spicy cayenne chilies and fresh parsley. This quick and flavorful dish is perfect as an appetizer or a light meal and showcases the vibrant flavors of Mediterranean cuisine.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: Serves 2–3 as an appetizer 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Seafood

• 12 large raw prawns

Seasonings & Aromatics

• 3 garlic cloves, thinly sliced
• 3 dried cayenne chillies (or other dried chilli)
• 1 tbsp chopped flat-leaf parsley
• Sea salt, to season
• Freshly cracked black pepper, to taste

Oils & Fats

• 100ml olive oil

Instructions

1. Prepare the Prawns: Peel the prawns, leaving their tails intact for presentation, and using a cocktail stick, carefully remove the digestive tracts. Alternatively, if you prefer cooking with shells on and using a frying pan, you can skip peeling. Lightly season the prawns with sea salt.
2. Heat the Oil and Garlic: Place the garlic slices, olive oil, and dried cayenne chillies in a flameproof terracotta pot or a frying pan. Set it over high heat and cook until the garlic starts turning golden and fragrant, being careful not to burn it.
3. Cook the Prawns: Add the seasoned prawns to the hot garlic oil and cook for 1-2 minutes on each side until they turn pink and are just cooked through.
4. Finish and Serve: Sprinkle the freshly chopped flat-leaf parsley and some freshly cracked black pepper over the cooked prawns. Serve immediately—if using a terracotta pot, you can bring it directly to the table, but be cautious as it will remain very hot for several minutes.

Notes

• Using a terracotta pot enhances the rustic presentation and helps retain heat, but a frying pan works equally well.
• Adjust the number of dried chillies according to your spice tolerance.
• Serve with crusty bread to soak up the flavorful garlic oil.
• For an extra touch, a squeeze of fresh lemon juice can be added just before serving.

Keywords: Gambas al ajillo, Spanish tapas, garlic prawns, seafood appetizer, easy Spanish recipe