Gambas al Ajillo ~ Garlic Prawns

Who doesn't love a good prawn swimming in garlic sauce. For a delicious and impressive starter, or as part of a selection of tapas, you really can't go wrong with Gambas al Ajillo. Yet another quintessentially Spanish offering that I love. 

I love this dish for tapas, but it is very versatile. Choose a crisp white wine to accompany this dish like a Verdejo from Rueda, a Godello or Albarino from Galicia, or for something different, try it with a sneaky glass of Fino or Manzanilla Sherry from Andalucia.

Ingredients

Spanish earthenware is ideal for this recipe. Any ovenproof vessel will do, or simple use a saucepan. Double all ingredients for a larger groups.

1. 650g peeled and deveined king prawns - your choice on leaving the tails
2. 1/4 cup extra virgin olive oil (Spanish olive oil if you can)
3. 50 g unsalted butter cubed room temperature
4. 4 x cloves garlic finely sliced
5. 1/4 tsp chilli crushed
6. 1/4 tsp paprika
7. 1/3 cup fresh flat-leaf parsley chopped
8. Juice of half a lemon (keep the other lemon half in quarters for garnish)
9. 2 x pinches sea salt
10. 2 x pinches black cracked pepper.

Prepare all ingredients ahead of time and have them ready to add to the recipe as needed.

Once ingredients are ready, pre-heat the oven to 200 degree Celsius.

Have a trusty sidekick available to slice some thick bread (toasted bread is optional), ready for dipping and mopping up the rich tomato sauce.

Method 

There is a quick way of making this recipe, and you can definitely deliver something in five minutes on the stove top if pressed for time. I do however, recommend taking your time and letting this recipe fulfil its promise in the oven. 

1. Preheat oven to 200C.
2. Line Spanish earthenware pots with prawns and squeeze lemon juice over.
3. In a small frying pan, heat the oil and butter, and add garlic until it’s sizzling. Once the oil is sizzling, cook the garlic for 1 more minute, taking care not to burn the garlic.
4. Add chilli, paprika, parsley, salt and pepper. Mix well and allow to simmer for two minutes.
5. Pour garlic sauce over the prawns.
6. Place in oven for a maximum of 12 minutes.