Gambas al ajillo

Name: Gambas al ajillo
Yield: 4 servings
Cuisine: Spanish
Ingredients: 12 Raw King Prawns; 3 Garlic Clove; 100 ml Olive Oil; 3 Cayenne Pepper; 1 tablespoon chopped Parsley

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Raw King Prawns12
Garlic Clove3
Olive Oil100 ml
Cayenne Pepper3
Parsley1 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
Peel the prawns, leaving the tails intact, and, using a cocktail stick, remove the digestive tracts. Or, if you are using a frying pan rather than a terracotta pot, you can cook the prawns in their shells. Season with a little sea salt.
2
Put the garlic, olive oil and chillies in a flameproof terracotta pot or frying pan and set over a high heat. When the garlic starts to turn golden, add the prawns and cook for 1-2 mins on each side until just pink. Sprinkle over the chopped parsley and some freshly cracked black pepper, and serve immediately. If using a terracotta pot, you can take that straight to the table, but be careful with it as the oil and terracotta will remain hot for several minutes.