Gambas al Ajillo
Classic Spanish garlic prawns cooked in olive oil with dried chilli and a splash of dry sherry. Quick, bold, and best served straight from the pan.
| # | Product | Quantity | Unit | Notes | State | |
|---|---|---|---|---|---|---|
| 1 | 400 | g | — | — | ||
| 2 | 0.5 | tsp | — | — | ||
| 3 | to taste | freshly ground | — | |||
| 4 | 6 | clove | — | — | ||
| 5 | 2 | piece | — | — | ||
| 6 | 1 | tbsp | — | — | ||
| 7 | 80 | ml | — | — | ||
| 8 | 1 | tsp | — | — | ||
| 9 | 2 | tbsp | — | — |
Wash your hands after the raw king prawns.
your hands with soap — you've been handling raw king prawns
the flaky sea salt
the extra-virgin olive oil to the frying pan
the garlic mixture → until pale golden at the edges — about 3 minutes, stir occasionally; do not let garlic brown
the seasoned prawns to the frying pan → increase heat to high; in a single layer
the raw king prawn mixture → until they begin to curl and turn pink on the underside — cook without moving for 1 minute
the raw king prawn mixture → turn each prawn once
the raw king prawn mixture → until just opaque through — cook for a further 1 minute
the smoked paprika to the frying pan
the dry sherry to the frying pan → let it bubble fiercely, swirl the pan to emulsify oil with sherry
the chopped parsley → remove pan from heat immediately; scatter chopped parsley over the prawns
Result · Gambas al Ajillo| # | Product | Quantity | Unit | Tool / Setting | Time / °C | Instruction |
|---|---|---|---|---|---|---|
| 1 | 400 | g | 1 min | the raw king prawnsResult · Patted-dry prawns · used in step 3 | ||
| 2 | — | — | — | — | 30s | your hands with soap — you've been handling raw king prawns |
| 3 | 0.5 | tsp | — | 20s | the flaky sea salt | |
| 4 | to taste | 20s | black pepperResult · Seasoned prawns · used in step 12 | |||
| 5 | 6 | clove | 1 min | the garlicResult · Sliced garlic · used in step 9 | ||
| 6 | 2 | piece | — | 30s | the dried chilliResult · Crumbled chilli · used in step 10 | |
| 7 | 1 | tbsp | 1 min | flat-leaf parsleyResult · Chopped parsley · used in step 18 | ||
| 8 | 80 | ml | 20s | the extra-virgin olive oil to the frying pan | ||
| 9 | Sliced garlicstep 5 | — | — | 20s | the sliced garlic to the frying pan | |
| 10 | Crumbled chillistep 6 | — | — | 20s | the crumbled chilli to the frying pan | |
| 11 | — | — | — | 3 min · medium heat | the garlic mixture → until pale golden at the edges — about 3 minutes, stir occasionally; do not let garlic brown | |
| 12 | Seasoned prawnsstep 4 | — | — | 20s | the seasoned prawns to the frying pan → increase heat to high; in a single layer | |
| 13 | — | — | — | 1 min · high heat | the raw king prawn mixture → until they begin to curl and turn pink on the underside — cook without moving for 1 minute | |
| 14 | — | — | — | 30s | the raw king prawn mixture → turn each prawn once | |
| 15 | — | — | — | 1 min · high heat | the raw king prawn mixture → until just opaque through — cook for a further 1 minute | |
| 16 | 1 | tsp | 15s | the smoked paprika to the frying pan | ||
| 17 | 2 | tbsp | 1 min | the dry sherry to the frying pan → let it bubble fiercely, swirl the pan to emulsify oil with sherry | ||
| 18 | Chopped parsleystep 7 | — | — | 20s | the chopped parsley → remove pan from heat immediately; scatter chopped parsley over the prawnsResult · Gambas al Ajillo | |
| Total Time | 14 min | |||||
| Nutrient | Per serving |
|---|---|
| 575kcal | |
| 42g | |
| 38g | |
| 5g | |
| 7g | |
| 0.7g | |
| 1g | |
| 977mg |
Gambas al Ajillo
Classic Spanish garlic prawns cooked in olive oil with dried chilli and a splash of dry sherry. Quick, bold, and best served straight from the pan.
HygieneWash your hands after the raw king prawns.
Ingredients
- Raw king prawns400 g
- Flaky sea salt0.5 tsp
- Black pepper, freshly groundto taste
- Garlic6 clove
- Dried chilli2 piece
- Flat-leaf parsley1 tbsp
- Extra-virgin olive oil80 ml
- Smoked paprika1 tsp
- Dry sherry2 tbsp
Tools
Method
