Gambas À L'ajilho Recipe

Prepare prawns

If not already done, peel and devein the prawns, leaving tails on if desired for presentation. Pat prawns dry thoroughly with paper towels and season lightly with half the sea salt and a few grinds of black pepper.

Slice garlic and chop parsley

Thinly slice garlic cloves and finely chop the flat-leaf parsley. Measure out chili flakes, white wine, and lemon juice so everything is ready to go.

Warm the oil and flavor it

Place a wide skillet or shallow sauté pan over medium heat. Add the extra-virgin olive oil and warm about 1–2 minutes until shimmering but not smoking. Add the sliced garlic and stir immediately to coat. Cook gently, stirring frequently, for 1–2 minutes until the garlic becomes fragrant and just starts to turn pale golden — do not let it brown or it will taste bitter.

Add heat and deglaze

Add the dried red chili flakes (and smoked paprika if using) to the garlic oil and cook for 10–15 seconds to release their aroma. Carefully pour in the white wine to deglaze the pan, scraping any garlic bits off the bottom. Let the wine reduce for about 30–45 seconds.

Cook the prawns

Increase heat to medium-high. Add the seasoned prawns in a single layer so they contact the pan. Cook without moving for about 1 minute to get a light sear, then flip and cook the other side another 1–2 minutes until prawns are opaque, pink, and firm (total cook time ~2–3 minutes depending on size). Spoon the garlic-oil mixture over the prawns while they cook to infuse flavor.

Finish and season

Remove the pan from heat. Stir in the remaining sea salt (if needed), the remaining black pepper, and the lemon juice. Taste and adjust salt or lemon to preference. Sprinkle the chopped parsley over the prawns and gently toss to combine.

Transfer the gambas à l'Ajillo to a warm shallow serving dish or individual ramekins. Pour any remaining garlic oil from the pan over the prawns. Serve immediately with lemon wedges and crusty bread for dipping. For a family-style presentation, place the skillet on the table (use a trivet) so guests can mop up the garlicky oil.