Gambas A La Plancha Recipe

Prep the prawns

If prawns are frozen, thaw completely in refrigerator or under cold running water and pat dry with paper towels. Leave tails on for presentation. If desired, devein by making a shallow cut along the back and removing the digestive tract with the tip of a knife or skewer. Drying the prawns thoroughly prevents steaming on the grill/plancha.

Marinade

Place prawns in a bowl. Add 3 tbs extra-virgin olive oil, 1 tsp sea salt, 1 tsp freshly ground black pepper, 1 tsp smoked paprika and 1 tbs fresh lemon juice. Toss to coat evenly and let sit at room temperature for 10–15 minutes while you heat the plancha (or grill/pan).

Heat the grill or plancha

Preheat a cast-iron griddle, plancha, or heavy skillet over high heat until very hot — about 5 minutes. If using an outdoor grill, preheat to high (450–500°F / 230–260°C). Lightly oil the cooking surface (use a paper towel dipped in oil and held with tongs) to prevent sticking.

Cook the prawns

Place prawns in a single layer on the hot plancha/griddle; avoid overcrowding — work in batches if necessary. Cook undisturbed for 1.5–2 minutes until the underside turns pink and develops light char marks. Flip and cook the other side 1–2 minutes until opaque and just cooked through (total cooking time ~3–4 minutes depending on size). Do not overcook or prawns will become rubbery.

Finish

Transfer cooked prawns to a warm serving plate. Lightly sprinkle with a pinch of flaky sea salt (about 1/2 tsp total) and extra lemon zest if using.

Infuse the oil

While prawns rest briefly, warm 4 tbs extra-virgin olive oil in a small saucepan over low heat. Add the thinly sliced garlic and sliced fresh red chili (or red pepper flakes). Keep the heat low so the garlic softens and becomes fragrant but does not brown — about 3–4 minutes. If garlic bubbles vigorously, reduce heat; you want a gentle sizzle.

Finish aromatics

Once garlic is softened and fragrant and the oil carries the chili flavor, remove from heat. Stir in the finely chopped parsley. Let the oil sit 1–2 minutes to meld flavors.

Plate and serve

Spoon the warm garlic-chili oil over the cooked prawns evenly. Serve immediately with lemon wedges on the side so diners can squeeze fresh lemon over each portion.

Serve GAMBAS a la PLANCHA immediately while hot as a tapas portion. Provide toothpicks or small forks for guests. Pair with crusty bread to soak up the garlic-chili oil and a chilled dry white wine or sherry if desired.

Store any leftovers in an airtight container in the refrigerator for up to 24 hours. Reheat briefly in a hot skillet just until warmed through; avoid microwaving to prevent rubbery texture.