Gambas al ajillo (or garlic prawns) is one of my favorite dishes from Spanish cuisine. Simple, quick, and easy to prepare with only a few ingredients. But so incredibly delicious! I use Oro de Genave for this, a delicious organic extra virgin olive oil that is perfect for this dish.
For this dish, you will need for 2 people:
- 200 grams of (small) raw prawns
- 3 cloves of garlic (more is also fine!)
- parsley
- small peppers, for this dish I bought small dried peppers at the local Asian supermarket
- Baguette
- Olive oil Oro de Genave
Preparation:
- First, clean the prawns, wash them well, and then pat them thoroughly dry. The drier the prawns are, the less they will splatter in the hot olive oil.
- Slice the garlic, not too thinly, otherwise, the garlic will burn.
- Heat a generous amount of Oro de Genave extra virgin olive oil in a small pan over medium heat. I use a small cast iron pan for this. Then add the garlic and peppers to the pan and sauté for about a minute.
- Then add the prawns and regularly spoon the olive oil over them. The prawns cook very quickly, which can be recognized by their pink color. You can add salt and pepper to taste.
- When everything is cooked through, you can remove the pan from the heat.
- Serve this dish directly from the cast iron pan or serve in a tapas dish with some parsley sprinkled over it.
- Eat a nice fresh baguette with this dish and dip the bread generously in the olive oil, so that it absorbs all the wonderful flavors and spiciness.
Buen provecho!
