Gambas al Ajillo

Ingredients

Instructions

1. 1

   Pat the raw peeled prawns very dry with kitchen paper, then season them with fine sea salt and black pepper. Dry prawns sear better and dilute the oil less.

2. 2

   Heat a small frying pan or earthenware dish over medium-low heat. Add the extra-virgin olive oil and garlic cloves, thinly sliced. Let the garlic gently sizzle for 1-2 minutes until fragrant and just turning pale gold; do not let it brown deeply or it will taste bitter.

3. 3

   Stir in the dried chilli flakes and smoked paprika for about 10 seconds, just until the oil is aromatic and lightly tinted red.

4. 4

   Increase the heat to medium-high and add the seasoned prawns in a single layer. Cook for 45-60 seconds on the first side, then turn and cook 30-45 seconds more until they are pink, opaque, and lightly curled. Avoid overcooking; prawns should stay juicy.

5. 5

   Remove from the heat immediately. Scatter over the flat-leaf parsley, finely chopped, and squeeze in a little juice from the lemon wedge to brighten the oil.

6. 6

   Serve at once while still sizzling, spooning the garlic-chilli oil over the prawns.

Nutrition per serving

Notes

• •For the best texture, use medium to large raw prawns and cook them straight from well-drained, thawed seafood if frozen.
• •If you have it, a small clay cazuela gives the most traditional presentation and helps keep the dish hot at the table.
• •Great with crusty bread for dipping, though bread is not included in the nutrition.
• •If you prefer more heat, increase the chilli flakes to 2 g, but add gradually so the garlic flavor still leads.

Background