Gambas al ajillo

Name: Gambas al ajillo
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 12 Raw King Prawns; 3 Garlic Clove; 100 ml Olive Oil; 3 Cayenne Pepper; 1 tablespoon chopped Parsley

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Serves 3 503 kcal per serving Prep 10 min Cook 5 min

Ingredients

12 Raw King Prawns
3 Garlic Clove
100 ml Olive Oil
3 Cayenne Pepper
1 tablespoon chopped Parsley

Instructions

Peel the prawns, leaving the tails on, and carefully remove the veins. Season lightly with sea salt. If using a frying pan, the prawns can also be cooked in their shells.
Place the olive oil, thinly sliced garlic and chillies in a flameproof terracotta dish or wide frying pan and set over high heat. Heat until the garlic turns lightly golden and fragrant, taking care not to let it brown.
Add the prawns to the hot oil and cook for 1–2 minutes on each side, until just pink and cooked through.
Remove from the heat, sprinkle with the chopped parsley and finish with freshly ground black pepper. Serve immediately, taking care as the oil and dish will remain hot.

Tips

Use high-quality extra virgin olive oil as it forms the base of the sauce.
Infuse the oil with garlic over low heat to prevent burning, which makes it bitter.
Pat the prawns dry before adding to the pan to ensure they sear rather than steam.