🇪🇸 Spain recipe
Gambas al Ajillo
One of Spain's most iconic tapas, served sizzling in a small earthenware cazuela. Plump prawns are cooked lightning-fast in a pool of olive oil infused with thinly sliced garlic and a whisper of dried chilli. A splash of sherry at the end adds depth. The dish arrives at the table still bubbling furiously, and the garlicky oil is soaked up with crusty bread.
Prep10 mins
Cook5 mins
Serves4
Difficultyeasy
Ingredients
- 400g large raw prawns, peeled and deveined (tails on)
- 8 garlic cloves, thinly sliced
- 1 dried guindilla chilli (or small dried red chilli), broken in half
- 100ml extra virgin olive oil
- 2 tablespoons dry fino sherry
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- Fine sea salt to taste
- Crusty bread for serving
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 280
- Protein
- 22 g
- Carbs
- 4 g
- Fat
- 20 g
