Gambas al ajillo
Gambas al ajillo brings Spanish flavours to your kitchen with sizzling prawns, golden garlic, and a hint of chilli. It is a staple of Spanish tapas, best enjoyed with a crusty baguette to soak up every drop of sauce. Quick to prepare and full of Mediterranean spirit, it is a must-try for seafood lovers craving a taste of Spain.
Ingredients
|
Vannamei prawns with shell
|
1 kilo |
|---|---|
|
Garlic cloves
|
4 |
|
Fresh chilli
|
1 |
|
Butter
|
50 g |
|
Olive oil
|
50 ml |
|
Flat-leaf parsley, coarsely chopped
|
2 tbsp |
|
Lemon, freshly squeezed juice
|
½ |
|
Salt
|
|
|
Black pepper
|
|
|
Baguette
|
1 |
Use high-quality olive oil
For the best gambas al ajillo, choose a high-quality extra virgin olive oil. It has a richer aroma and a more complex flavour than regular or virgin olive oil, adding depth without overpowering the prawns and garlic. Warming it over medium heat helps retain its delicate qualities. Avoid overheating; high temperatures can make the oil bitter and diminish its flavour.
Pick quality prawns
Use larger prawns to bring out the best texture and flavour. This recipe uses vannamei prawns, which are sweet and tender, but other varieties also work well. Tiger prawns have a firmer bite and slightly bolder taste, while Argentinian red prawns offer a naturally rich, almost lobster-like flavour. Peeled and deveined prawns make eating easier and allow the garlicky sauce to coat them fully, but we recommend buying shell-on prawns for better flavour and freshness. Even if you peel them before cooking, the shells help retain moisture and keep them juicy. They also preserve more of their natural sweetness compared to pre-peeled varieties. If you are using frozen prawns, opt for shell-on varieties with the heads removed, as they are usually frozen at sea for maximum freshness. Avoid head-on prawns unless they are live, as the enzymes in the heads can break down the flesh, making it mushy.
Watch the cooking time
Prawns cook quickly, so keep a close eye on them. Once they turn opaque and pearly pink, they are ready. It is best to take them off the heat just before they are fully cooked, as they will continue to cook in the sauce's heat. Avoid serving them in a dish that is too hot or leaving them in sizzling oil for too long, causing them to overcook.
FAQ: Questions about gambas al ajillo
Whether you are new to gambas al ajillo or an experienced cook looking for tips, these answers to common questions will help you get it right every time.
What is gambas al ajillo?
Gambas al ajillo, meaning “garlic prawns” in Spanish, is a well-loved tapas dish from Spain. It is made by quickly cooking large prawns in olive oil with garlic and chilli, creating a fragrant sauce. Traditionally served with crusty bread to soak up the oil, it is a favourite in Spanish cuisine for its simple preparation and bold taste.
How should I peel the prawns?
You should peel the prawns by gripping the body and gently twisting off the head if it is still attached. Next, remove the shell by pulling it away from the underside, working from the legs up. Leave the tail on for a more traditional presentation, or remove it for easier eating. To devein it, make a shallow cut along the back and lift out the dark vein with the tip of a knife or a skewer. Rinse the prawns under cold water, and then they are ready to use.
Can I prepare gambas al ajillo in advance?
No, we do not recommend preparing gambas al ajillo in advance, as reheating can make the prawns tough and rubbery. However, you can make the garlic and chilli-infused oil ahead of time and store it in the fridge. When ready to serve, simply heat the oil and cook the prawns fresh.
How should I store gambas al ajillo?
Store any leftovers in an airtight container in the fridge for up to 2 days. For longer storage, freeze the prawns and sauce in a freezer-safe container, ensuring there is little air to prevent freezer burn. When ready to eat, thaw in the fridge overnight and reheat gently to keep the texture intact.
What to serve with gambas al ajillo?
Gambas al ajillo is best enjoyed with crusty bread, such as barra de pan, a Spanish-style baguette, or a rustic loaf, both ideal for soaking up the garlicky olive oil. For a fuller meal, serve it alongside Spanish rice or other tapas like patatas bravas or pan con tomate.
Nutritional values
Nutritional value, per
818 Kcal
| Fibre | 8 gram fibers |
| Protein | 14.9 gram |
| Carbohydrates | 91.2 gram |
| Fat | 43.8 gram |
Gambas al ajillo – Spanish-style garlic prawns
Gambas al ajillo is a classic Spanish recipe that lets the prawns sizzle in garlicky olive oil and fill your kitchen with the scents of Spanish tapas bars. This is the food you would find in a buzzing Madrid tavern, where the conversations flow while the plates keep coming.
Quick to make and even quicker to disappear, gambas al ajillo is all about simple cooking, great company, and enjoying the moment.
Juicy prawns in a garlic and chilli sauce
Prawns hit the pan, curling up as they take on the deep, garlicky flavour of the warm olive oil. The thin garlic slices turn golden, softening into a mellow, savoury base, while a touch of chilli adds the spicy kick needed.
The result is juicy, plump, and tender prawns with a bold chilli sauce. A quick toss, and they are ready to be scooped up with a slice of crusty bread.
Refreshing notes from zesty lemon and fresh parsley
A splash of fresh lemon juice and a handful of chopped parsley bring a lively contrast to the aromatic oil. The lemon adds a bright tang that cuts through the rich sauce, keeping everything fresh, and flat-leaf parsley rounds everything out with its peppery bite.
A classic tapas dish for seafood lovers
Gambas al ajillo is a staple of Spanish tapas, loved for its intense flavours and easy preparation. Originating from the southern coastal regions, where fresh seafood is abundant, it captures the soul of Mediterranean cooking. Traditionally served as a tapa, it is perfect for sharing over lunch or as part of a lively evening spread with friends.
If you cannot get enough of Mediterranean flavours, why stop here? Our spicy chorizo pasta, saltimbocca alla Romana, and hearty salsiccia pasta will take you on another delicious adventure.
Make it your own
While our recipe for gambas al ajillo is delicious on its own, a few additions can bring new depth to this classic recipe. Adding jamón introduces a savoury, slightly salty note that melts into the garlicky oil, while chorizo offers a smoky warmth with its paprika-infused spice.
For a seafood twist, clams or mussels release their briny juices into the sauce, intensifying the prawns with a deeper, more complex taste of the sea. These small changes let you personalise the recipe to suit your taste while staying true to its Spanish roots.
