Gambas al ajillo

Peter Gordon's recipe for a traditional Spanish dish that’s easy and tasty.

  • 5 mins preparation
  • Serves 4
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Gambas al ajillo
  • 8 raw whole prawns
  • 80 millilitre olive oil
  • 4 cloves garlic, sliced
  • 1 dried red chilli (or 1 tsp dried chilli flakes)
  • chopped or picked parsley, to garnish


Gambas al ajillo
  • 1
    Peel and devein the prawns.
  • 2
    In a medium pan, warm the oil with garlic and chilli.
  • 3
    When the oil is hot and beginning to smoke, but before the garlic burns, add the prawns.
  • 4
    Cook for 15 seconds then carefully turn over and season with salt and pepper.
  • 5
    Spoon prawns onto a warm dish and scatter with the parsley to serve.

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