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Gambas à l'Ail

Name: Gambas à l'Ail
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: ES
Ingredients: 500g raw peeled prawns, deveined; ½ tsp salt; 120ml extra-virgin olive oil; 8 cloves garlic, thinly sliced; 1–2 dried guindilla or cayenne chillies, broken (or ½ tsp chilli flakes); 1 tsp sweet smoked paprika (optional); 2 tbsp dry sherry or white wine; 2 tbsp flat-leaf parsley, chopped; ½ lemon; 1 crusty baguette, to serve

10m

Prépa

Cuisson

Portions

Facile

Difficulté

Tapa madrilène : crevettes cuites dans l'huile d'olive avec beaucoup d'ail et un peu de piment, finies au persil et au citron.

#spanish#tapas#prawns#garlic#olive oil#chilli#quick#gluten-free

Portions

4portions

Ingrédients

Nutrition

calories360

protein24g

carbs3g

fat28g

fiber0g

Par portion

Étapes

Prepare the prawns

Pat the prawns completely dry with paper towels, then season with the salt.

500g prawns
½ tsp salt

✅ C'est prêt quand : 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

✅ C'est prêt quand : garlic is light gold, not browned

⏱3:00

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

✅ C'est prêt quand : prawns are dry to the touch and lightly salted

Flavor the oil with garlic

120ml olive oil
8 cloves garlic
1–2 dried chillies

✅ C'est prêt quand : garlic is light gold, not browned

⏱3:00

Cook the prawns

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Finish

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Serve

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History & Culture

The Story Behind the Dish

📍 Madrid📅 Early 20th century🦐 ES

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.