Gambas al Ajillo

Name: Gambas al Ajillo
Total time: 20 min
Yield: 2 servings
Cuisine: spanish
Ingredients: 300 g Raw king prawns, peeled and deveined, tails on or off; 0.5 tsp flaky sea salt; 10 g Flat-leaf parsley; 6 clove Garlic; 80 ml Light olive oil; 0.5 tsp Chilli flakes; 30 ml Dry sherry; 0.25 tsp Smoked paprika; 100 g Crusty bread, from a crusty loaf, for 2 thick slices

20 min · 15 min active · makes ~555 g · Medium · Spanish

Spanish garlic prawns finished with smoked paprika and dry sherry, served with crusty bread for soaking up the juices.

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Gambas al Ajillo

Spanish garlic prawns finished with smoked paprika and dry sherry, served with crusty bread for soaking up the juices.

See more →

TOTAL TIME

20 min

ACTIVE TIME

15 min

QUANTITY

~555 g

DIFFICULTY

Medium

CUISINE

Spanish

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/9

Tools0/9

Ingredients

0/9 gathered · 2 servings

peeled and deveined, tails on or off300g

0.5tsp

10g

6clove

80ml

0.5tsp

30ml

0.25tsp

from a crusty loaf, for 2 thick slices100g

#	Quantity	Notes	State
1	300g	peeled and deveined, tails on or off	—
2	0.5tsp	—	—
3	10g	—	—
4	6clove	—	—
5	80ml	—	—
6	0.5tsp	—	—
7	30ml	—	—
8	0.25tsp	—	—
9	100g	from a crusty loaf, for 2 thick slices	—

Tools

11 items

Serveware

1 item

Procedure

22 steps

1 of 22

Lay the prawns on the board and press kitchen paper firmly over them to remove as much surface moisture as possible.

Raw king prawns · 300 g

⏱ 1 min

ResultPat-dried raw king prawnsused in step 12

2 of 22

Sprinkle the flaky sea salt evenly over the dried prawns.

Flaky sea salt · 0.5 tspPat-dried raw king prawns · step 1

⏱ 30s

3 of 22

Gather the parsley into a tight bunch and chop it finely until the leaves are small and even, on a clean chopping board.

Flat-leaf parsley · 10 g

⏱ 1 min

ResultFinely chopped flat-leaf parsley

4 of 22

Sweep the chopped parsley into a small bowl and set aside.

Finely chopped flat-leaf parsley · step 3

⏱ 15s

ResultFinely chopped flat-leaf parsleyused in step 19

5 of 22

Press the flat of the knife onto each garlic clove to loosen the skin, then strip it away and discard.

Garlic · 6 clove

⏱ 30s

ResultPeeled garlic cloves

6 of 22

Slice the peeled garlic cloves thinly into rounds.

Peeled garlic cloves · step 5

⏱ 1 min

ResultThinly sliced garlicused in step 8

7 of 22

Pour the olive oil into the frying pan.

Light olive oil · 80 ml

⏱ 20s

ResultLight olive oil

8 of 22

Add the sliced garlic to the cold oil in the pan.

Thinly sliced garlic · step 6

⏱ 15s

ResultThinly sliced garlic and light olive oil

9 of 22

Scatter the dried chilli flakes into the pan.

Chilli flakes · 0.5 tsp

⏱ 15s

ResultThinly sliced garlic and light olive oil and chilli flakes

10 of 22

Place the pan over a medium-low heat and gently cook, stirring occasionally, until the garlic turns pale golden and fragrant but not browned.

⏱ 4 min

ResultFragrant garlic oil

11 of 22

Increase the heat to high and let the oil come to a fierce sizzle.

⏱ 1 min

ResultSizzling garlic oil

12 of 22

Add the seasoned prawns to the pan in a single layer.

Pat-dried raw king prawns · step 1

⏱ 20s

ResultPat-dried raw king prawns and sizzling garlic oil

13 of 22

Sear the prawns undisturbed until they turn pink and opaque on the underside.

⏱ 1 min

ResultSeared prawns

14 of 22

Flip each prawn over to expose the uncooked side.

⏱ 20s

ResultFlipped prawns

15 of 22

Sear the second side until the prawns are just cooked through and curled.

⏱ 1 min

ResultSeared prawns both sides

16 of 22

Pour the dry sherry directly into the hot pan and let it bubble up.

Dry sherry · 30 ml

⏱ 15s

ResultSeared prawns both sides and dry sherry

17 of 22

Sprinkle the smoked paprika evenly over the prawns and oil.

Smoked paprika · 0.25 tsp

⏱ 15s

ResultSeared prawns both sides and dry sherry and smoked paprika

18 of 22

Stir everything together briskly so the paprika and sherry meld into the fragrant oil and coat the prawns.

⏱ 1 min

ResultGambas al ajillo

19 of 22

Scatter the chopped parsley over the prawns in the pan.

Finely chopped flat-leaf parsley · step 4

⏱ 20s

ResultGambas al ajillo and finely chopped flat-leaf parsleyused in step 21

20 of 22

Cut 2 thick slices from the crusty bread loaf.

Crusty bread · 100 g

⏱ 20s

ResultSliced crusty breadused in step 22

21 of 22

Spoon the prawns and all the fragrant oil onto a warm serving plate.

Gambas al ajillo and finely chopped flat-leaf parsley · step 19

⏱ 30s

ResultGambas al ajillo and finely chopped flat-leaf parsley

22 of 22

Lay the sliced crusty bread alongside the prawns for soaking up the juices.

Sliced crusty bread · step 20

⏱ 15s

ResultGambas al Ajillo

Total Time20 min

#	Product	Action
1	300 g	Lay the prawns on the board and press kitchen paper firmly over them to remove as much surface moisture as possible.⏱ 1 minResultPat-dried raw king prawnsused in step 12
2	0.5 tsp	Sprinkle the flaky sea salt evenly over the dried prawns.⏱ 30s
2	Pat-dried raw king prawnsstep 1
3	10 g	Gather the parsley into a tight bunch and chop it finely until the leaves are small and even, on a clean chopping board.⏱ 1 minResultFinely chopped flat-leaf parsley
4	Finely chopped flat-leaf parsleystep 3	Sweep the chopped parsley into a small bowl and set aside.⏱ 15sResultFinely chopped flat-leaf parsleyused in step 19
5	6 clove	Press the flat of the knife onto each garlic clove to loosen the skin, then strip it away and discard.⏱ 30sResultPeeled garlic cloves
6	Peeled garlic clovesstep 5	Slice the peeled garlic cloves thinly into rounds.⏱ 1 minResultThinly sliced garlicused in step 8
7	80 ml	Pour the olive oil into the frying pan.⏱ 20sResultLight olive oil
8	Thinly sliced garlicstep 6	Add the sliced garlic to the cold oil in the pan.⏱ 15sResultThinly sliced garlic and light olive oil
9	0.5 tsp	Scatter the dried chilli flakes into the pan.⏱ 15sResultThinly sliced garlic and light olive oil and chilli flakes
10	—	Place the pan over a medium-low heat and gently cook, stirring occasionally, until the garlic turns pale golden and fragrant but not browned.⏱ 4 minResultFragrant garlic oil
11	—	Increase the heat to high and let the oil come to a fierce sizzle.⏱ 1 minResultSizzling garlic oil
12	Pat-dried raw king prawnsstep 1	Add the seasoned prawns to the pan in a single layer.⏱ 20sResultPat-dried raw king prawns and sizzling garlic oil
13	—	Sear the prawns undisturbed until they turn pink and opaque on the underside.⏱ 1 minResultSeared prawns
14	—	Flip each prawn over to expose the uncooked side.⏱ 20sResultFlipped prawns
15	—	Sear the second side until the prawns are just cooked through and curled.⏱ 1 minResultSeared prawns both sides
16	30 ml	Pour the dry sherry directly into the hot pan and let it bubble up.⏱ 15sResultSeared prawns both sides and dry sherry
17	0.25 tsp	Sprinkle the smoked paprika evenly over the prawns and oil.⏱ 15sResultSeared prawns both sides and dry sherry and smoked paprika
18	—	Stir everything together briskly so the paprika and sherry meld into the fragrant oil and coat the prawns.⏱ 1 minResultGambas al ajillo
19	Finely chopped flat-leaf parsleystep 4	Scatter the chopped parsley over the prawns in the pan.⏱ 20sResultGambas al ajillo and finely chopped flat-leaf parsleyused in step 21
20	100 g	Cut 2 thick slices from the crusty bread loaf.⏱ 20sResultSliced crusty breadused in step 22
21	Gambas al ajillo and finely chopped flat-leaf parsleystep 19	Spoon the prawns and all the fragrant oil onto a warm serving plate.⏱ 30sResultGambas al ajillo and finely chopped flat-leaf parsley
22	Sliced crusty breadstep 20	Lay the sliced crusty bread alongside the prawns for soaking up the juices.⏱ 15sResultGambas al Ajillo
Total Time		20 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	649kcal
	37g
	39g
	6g
	30g
	3g
	2g
	1,146mg

Ingredients0/9

Tools0/9

Spanish · Recipe

Gambas al Ajillo

Spanish garlic prawns finished with smoked paprika and dry sherry, served with crusty bread for soaking up the juices.

What you’ll doYou will dry the prawns and salt them, then gently infuse olive oil with sliced garlic and chilli on medium-low heat until fragrant. Raise the heat to high, sear the prawns in a single layer until pink underneath, flip and cook through, then deglaze the pan with sherry. Finish with paprika and parsley, and serve with crusty bread to soak the oil.

Serves2

Total20 min

LevelMedium

Ingredients

Raw king prawns, peeled and deveined, tails on or off300 g
Flaky sea salt0.5 tsp
Flat-leaf parsley10 g
Garlic6 clove
Light olive oil80 ml
Chilli flakes0.5 tsp
Dry sherry30 ml
Smoked paprika0.25 tsp
Crusty bread, from a crusty loaf, for 2 thick slices100 g

Tools

TongsServing plateFrying panSmall bowlBread knifeChef's knifeWooden spoonKitchen paperCrusty bread board (chopping board)Leaf parsley board (chopping board)Spatula

Method

Lay the prawns on the board and press kitchen paper firmly over them to remove as much surface moisture as possible.

Result · Pat-dried raw king prawns · used in step 12

1 minCrusty bread board (chopping board), Kitchen paperRaw king prawns · 300 g

Sprinkle the flaky sea salt evenly over the dried prawns.

30sCrusty bread board (chopping board)Flaky sea salt · 0.5 tsp

Gather the parsley into a tight bunch and chop it finely until the leaves are small and even, on a clean chopping board.

1 minLeaf parsley board (chopping board), Chefs knifeFlat-leaf parsley · 10 g

Sweep the chopped parsley into a small bowl and set aside.

Result · Finely chopped flat-leaf parsley · used in step 19

15sSmall bowlFinely chopped flat-leaf parsley · step 3

Press the flat of the knife onto each garlic clove to loosen the skin, then strip it away and discard.

30sCrusty bread board (chopping board), Chefs knifeGarlic · 6 clove

Slice the peeled garlic cloves thinly into rounds.

Result · Thinly sliced garlic · used in step 8

1 minCrusty bread board (chopping board), Chefs knifePeeled garlic cloves · step 5

Pour the olive oil into the frying pan.

20sFrying panLight olive oil · 80 ml

Add the sliced garlic to the cold oil in the pan.

15sFrying panThinly sliced garlic · step 6

Scatter the dried chilli flakes into the pan.

15sFrying panChilli flakes · 0.5 tsp

Place the pan over a medium-low heat and gently cook, stirring occasionally, until the garlic turns pale golden and fragrant but not browned.

4 minFrying pan, Wooden spoon

Increase the heat to high and let the oil come to a fierce sizzle.

1 minFrying pan, Wooden spoon

Add the seasoned prawns to the pan in a single layer.

20sFrying panPat-dried raw king prawns · step 1

Sear the prawns undisturbed until they turn pink and opaque on the underside.

1 minFrying pan, Tongs

Flip each prawn over to expose the uncooked side.

20sFrying pan, Spatula

Sear the second side until the prawns are just cooked through and curled.

1 minFrying pan, Tongs

Pour the dry sherry directly into the hot pan and let it bubble up.

15sFrying panDry sherry · 30 ml

Sprinkle the smoked paprika evenly over the prawns and oil.

15sFrying panSmoked paprika · 0.25 tsp

Stir everything together briskly so the paprika and sherry meld into the fragrant oil and coat the prawns.

1 minFrying pan, Wooden spoon

Scatter the chopped parsley over the prawns in the pan.

Result · Gambas al ajillo and finely chopped flat-leaf parsley · used in step 21

20sFrying panFinely chopped flat-leaf parsley · step 4

Cut 2 thick slices from the crusty bread loaf.

Result · Sliced crusty bread · used in step 22

20sCrusty bread board (chopping board), Bread knifeCrusty bread · 100 g

Spoon the prawns and all the fragrant oil onto a warm serving plate.

30sServing plateGambas al ajillo and finely chopped flat-leaf parsley · step 19

Lay the sliced crusty bread alongside the prawns for soaking up the juices.

Result · Gambas al Ajillo

15sServing plateSliced crusty bread · step 20

Printed 11 October 2026