Spanish
Gambas al ajillo
A classic Spanish tapa of prawns sizzling in olive oil with garlic and guindilla. Serve it straight from the hot cazuela with bread to catch the fragrant oil.
Watch it madeFood Wishes · 7:24
Ingredients
- Raw large prawns or shrimp, peeled and deveined, tails on if desired300g
- Extra-virgin olive oil80ml
- Garlic cloves, thinly sliced6
- Dried guindilla or small dried red chilli1
- Fine sea salt1/2 tsp
- Flat-leaf parsley, finely chopped1 tbsp
- Crusty bread, to serveas needed
Method
- Pat the prawns very dry with kitchen paper and season them lightly with the sea salt.
- Pour the olive oil into a small earthenware cazuela or heavy skillet and warm it over medium heat.
- Add the sliced garlic and the guindilla, cooking gently until the garlic is fragrant and just beginning to turn pale gold, about 2 minutes.
- Increase the heat to medium-high and add the prawns in a single layer; the oil should sizzle immediately.
- Cook for 1 to 2 minutes, then turn the prawns and cook for another 1 to 2 minutes, just until pink, curled, and opaque.
- Remove from the heat at once, sprinkle with chopped parsley, and let the prawns finish in the hot oil for 30 seconds.
- Serve immediately in the sizzling cazuela with crusty bread for dipping.
Common questions
What can I use instead of guindilla if I can’t find it?
Use a small dried red chilli, chilli flakes, or a pinch of cayenne. Start modestly: the dish should be gently spicy, not hot enough to overpower the garlic and shrimp. Fresh chilli can work too, but add it carefully.
How do I know when the shrimp are cooked without overcooking them?
They’re done when they turn pink, curl into a loose C shape, and become opaque. On medium-high heat, this usually takes 2 to 4 minutes total. Pull them off as soon as they’re just cooked; they finish in the hot oil.
What are the most common mistakes when making gambas al ajillo?
The biggest mistakes are wet shrimp, which splatter and steam, and burning the garlic, which turns bitter. Also avoid overcrowding the pan, or the shrimp will stew instead of sear. Cook fast, hot, and serve immediately.
Can I make gambas al ajillo ahead of time or store leftovers?
It’s best eaten right away. Shrimp toughen when reheated, and the garlic flavor dulls. If you have leftovers, cool them quickly and refrigerate in a sealed container for up to 1 day, then gently warm only until just heated through.
What should I serve with gambas al ajillo besides crusty bread?
Crusty bread is ideal for the garlicky oil, but you can also serve it with boiled potatoes, rice, or as part of a tapas spread with olives and a simple salad. A crisp white wine pairs well, too.