Gambas al ajillo
Whip up this tapas dish in no time, evoking the laid-back bars of the Spanish coast. Traditionally, it’s cooked in a flameproof terracotta dish
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Prep:5 mins
Cook:5 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 342
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fat 30g
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saturates 4g
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carbs 4g
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sugars 0g
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fibre 3g
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protein 13g
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salt 0.38g
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
Method
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.
