Gambas al ajillo
Gambas al ajillo, from above
Non vegMadrid

Gambas al ajillo

Prawns sizzling in garlicky olive oil. The real dish is the bread you dunk in afterwards.

15 minTime
23 gProtein each
mediumSpice
Garlic prawns2 chapters · 1 min read

Make it your way

Grandma's wayPrawns, garlic, guindilla and olive oil, served sizzling in clay.
The original
353kcalsame
23 gproteinsame
1 gfibresame
15minutessame

Gambas al ajillo.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Prawns (shrimp)400 g, peeled, tails on
Olive oil⅓ cup
Garlic8 cloves, sliced
Dried red chilli1 or 2 guindilla chillies
Flat leaf parsley2 tbsp, chopped
Saltto taste
White breadcrusty bread, for dipping

Method

4 steps
  1. 1Pat the prawns dry and salt them lightly.
  2. 2Warm the oil in a small terracotta or heavy pan with the garlic and chilli on low.
  3. 3Turn up the heat, add the prawns and cook until pink and curled.
  4. 4Scatter parsley and serve bubbling with bread.
Serve it like this

Serve bubbling in the pan or a small clay dish on a board, with plenty of bread for the garlic oil.

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Make it a meal

What goes with Gambas al ajillo: a bread or rice, a side, something to drink and something sweet.

With a main Tortilla española50 min
On the side Salmorejo15 min
On the side Ajo blanco15 min
A little snack Patatas bravas45 min
A little snack Champiñones al ajillo15 min
To drink Virgin sangria15 min
To drink Sol kadhi40 min
Something sweet Tarta de Santiago55 min
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