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Gambas al Ajillo

Spanish garlic prawns with chilli

Juicy prawns sizzling in olive oil with sliced garlic, dried chilli and parsley.

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Prep10 minsCook8 minsServes4DifficultyEasy
Gambas al Ajillo served in a rustic Mediterranean setting

Bright, satisfying and built for real life.

This recipe brings together the generous flavours of Spanish cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.

The recipe

Gambas al Ajillo

10 min prep8 min cook18 min total4 servings
Scale:

Ingredients

Main

Method

  1. 1

    Pat the prawns thoroughly dry and season with salt.

  2. 2

    Warm olive oil with garlic and chilli until the garlic is pale gold.

  3. 3

    Add the prawns and cook quickly, turning, until just opaque.

  4. 4

    Scatter with parsley and serve immediately while still sizzling.

Gambas al ajillo are a Spanish tapas classic, cooked and served sizzling in abundant garlic-infused olive oil.

Storage

Refrigerate leftovers promptly in a sealed container for up to 3 days.

Freezing

Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.

Reheating

Reheat gently until piping hot throughout, unless traditionally served cold or at room temperature.

Keep cooking

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