Gambas al Ajillo
Sizzling Garlic Prawns
Prawns cooked for two minutes in olive oil that has been scented with a lot of garlic and a dried chilli. They come to the table still spitting, and the oil left in the dish is the reason for the bread.
The magazine recipe read cooks garlic, parsley, dried chillies and bay in olive oil in small earthenware dishes, adds the prawns for two to three minutes and serves them in the same dish with bread for the oil. It uses no sherry or brandy.
Ingredients
Ingredients
- 500 g raw peeled king prawns, deveined
- 150 ml olive oil
- 6 garlic cloves, thinly sliced
- 2 small dried red chillies, left whole
- 2 bay leaves
- 2 tbsp chopped flat-leaf parsley
- Fine sea salt
- Crusty bread, to serve
Method
- Scent the oil Pat the prawns dry and salt them lightly. Put the oil, garlic, chillies and bay leaves in a wide frying pan and set over a medium heat. Cook for 2 to 3 minutes, until the garlic is pale gold and fragrant. Do not let it brown.
- Cook the prawns Raise the heat to high, add the prawns in one layer and cook for 2 to 3 minutes, turning once, until pink and opaque all the way through.
- Serve Take off the heat, scatter with the parsley and take the pan straight to the table. Serve with bread for the oil.
Food safety
Prawns are cooked when pink and opaque throughout. The oil is very hot when it reaches the table.
Have everything ready before the pan goes on. The whole dish takes five minutes.