Gambas Al Ajillo Recipe

Prepare prawns

Rinse the prawns briefly under cold water and pat dry with paper towel. If not already deveined, make a shallow incision along the back and remove the dark vein. Leave tails on for presentation.

Season the prawns lightly with the sea salt and freshly ground black pepper. Set aside while you prepare the garlic oil (about 5 minutes).

When prawns are cooked (see Garlic oil and aromatics steps), finish by squeezing the fresh lemon juice over them and stirring in the chopped parsley. Taste and adjust seasoning with a pinch more salt if needed.

Infuse oil

Place a wide sauté pan or shallow skillet over medium-low heat. Add the olive oil and the butter (if using). When the butter has melted and the oil is warm (do not let it smoke), add the thinly sliced garlic in a single layer.

Cook the garlic slowly for 2–3 minutes, stirring occasionally, until the slices become soft and just begin to turn pale golden. Keep the heat moderate to avoid burning the garlic (burnt garlic tastes bitter).

Add the dried red chili flakes (or sliced fresh chilli) and the smoked paprika, stir for 15–20 seconds to release aromas. If you want more heat, add a little extra chili now.

Cook the prawns

Increase the heat to medium-high. Add the seasoned prawns in a single layer to the hot garlic oil. Spread them so each prawn has contact with the pan and oil. Cook for 1–2 minutes on the first side without moving them, until the underside turns pink and opaque.

Flip the prawns and cook the second side for another 1–2 minutes until the prawns are cooked through (opaque throughout and slightly firm). Spoon the garlic oil and softened garlic slices over the prawns while they cook so the flavour penetrates.

Remove the pan from heat promptly to avoid overcooking. If you prefer a little more sauce, add an extra tablespoon of olive oil or a knob of butter and swirl to emulsify briefly.

Transfer the gambas and the garlic oil to a warm shallow serving dish so the oil pools around them. Scatter the chopped parsley over the top and serve immediately with lemon wedges and crusty bread for dipping.

Suggested accompaniment: warm toasted baguette slices to mop up the garlic oil; a crisp green salad and a chilled dry white wine pair well.