Gambas al Ajillo (Garlic Prawns)
A sizzling Madrid tapa: prawns cooked in a shallow pool of olive oil with lots of sliced garlic and a little dried chilli, finished with parsley and lemon. Have crusty bread ready for the garlicky oil.
Servings
Ingredients
Nutrition
Per serving
Steps
Prepare the prawns
Pat the prawns completely dry with paper towels, then season with the salt.
- 500g prawns
- ½ tsp salt
✅ Done when: prawns are dry to the touch and lightly salted
Flavor the oil with garlic
Put the oil, garlic and chili in a wide frying pan or clay dish over medium-low heat. Cook gently, stirring now and then, for about 3 minutes, until the garlic just turns light gold - do not let it brown.
- 120ml olive oil
- 8 cloves garlic
- 1–2 dried chillies
✅ Done when: garlic is light gold, not browned
Cook the prawns
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Finish
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Serve
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Prepare the prawns
Pat the prawns completely dry with paper towels, then season with the salt.
- 500g prawns
- ½ tsp salt
✅ Done when: prawns are dry to the touch and lightly salted
Flavor the oil with garlic
Put the oil, garlic and chili in a wide frying pan or clay dish over medium-low heat. Cook gently, stirring now and then, for about 3 minutes, until the garlic just turns light gold - do not let it brown.
- 120ml olive oil
- 8 cloves garlic
- 1–2 dried chillies
✅ Done when: garlic is light gold, not browned
Cook the prawns
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Finish
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Serve
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The Story Behind the Dish
Cooking "al ajillo" — with lots of garlic in olive oil — is an old Spanish technique, but gambas al ajillo became a Madrid icon in the bars around the Puerta del Sol in the early 1900s, served bubbling in individual clay dishes.
It's one of the essential raciones of the Spanish tapas bar.
⭐ Why It's Famous
Arriving at the table still sizzling, it's as much a sound and a smell as a dish — and the garlic oil is half the point.
💡 Fun Fact
Spaniards call dipping bread into the sauce "mojar pan" — and in a good bar, the oil is wiped clean.
Madrid
40.42°N, -3.70°W
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