ChefBook- youtube.com
- Dinner
- Spanish
Gambas al ajillo
A classic Spanish tapas dish featuring succulent prawns sizzling in garlic-infused olive oil with a hint of chili.
- Prep10 min
- Cook5 min
- Servings2
- DifficultyEasy
Instructions
Peel the prawns, leaving the tails intact, and, using a cocktail stick, remove the digestive tracts. Or, if you are using a frying pan rather than a terracotta pot, you can cook the prawns in their shells. Season with a little sea salt.
Put the garlic, olive oil and chillies in a flameproof terracotta pot or frying pan and set over a high heat. When the garlic starts to turn golden, add the prawns and cook for 1-2 mins on each side until just pink. Sprinkle over the chopped parsley and some freshly cracked black pepper, and serve immediately. If using a terracotta pot, you can take that straight to the table, but be careful with it as the oil and terracotta will remain hot for several minutes.
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