Gambas al Ajillo
Spanish sizzling garlic prawns in olive oil and chilli — a genuine tapas bar essential. Cooking everything in a small dish over high heat, so it arrives at the table still audibly sizzling, is the whole point.
Total time
13 min
Prep
5 min
Cook
8 min
Difficulty
easy
Cuisine
Spanish
gluten-free
Ingredients
500glarge prawns, peeled
6 clovesgarlic, thinly sliced
2dried red chillies
150mlextra-virgin olive oil
3 tbspdry sherry or white wine
flat-leaf parsleyto garnish
crusty breadto serve
Instructions
1
Heat olive oil with garlic and chilli in a small earthenware dish over high heat.
2
When garlic is golden, add prawns — they should sizzle dramatically.
3
Cook prawns 2 minutes until pink.
4
Add sherry, let bubble 30 seconds.
5
Scatter parsley. Serve sizzling in the dish with crusty bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
436
Protein
30.3g
Fat
34.9g
Carbs
2g
Fiber
0.1g
Sodium
140mg
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