Felicity Cloake's classic gambas al ajillo recipe delivers sizzling, garlicky prawns that evoke sunny Spanish terraces, perfect as a tapa or starter for four, ready in just 20 minutes.
The Appeal of Gambas al Ajillo
For devotees of small, sweet cold-water prawns, the king prawn might seem an unusual choice, but this dish transforms them into a messy, delicious experience. Drenched in red, garlicky oil and served piping hot, it's best enjoyed with crusty bread and an icy drink. The recipe, featured in The Guardian, offers a straightforward method that captures the essence of traditional Spanish tapas.
Ingredients and Preparation
To serve four as a tapa or two as a starter, you'll need eight sustainably sourced raw shell-on king prawns, salt, black pepper, four garlic cloves, 120ml olive oil, flat-leaf parsley, four small dried chillies (or alternatives), two teaspoons of sherry vinegar, and bread for serving. Preparation takes just five minutes, with cooking time around 15 minutes.
Step-by-Step Method
Start by peeling the prawns, twisting off heads and shells, and reserving them for flavor. Salt the prawn meat lightly and set aside. Squeeze the prawn head juices into a small bowl. Crush two garlic cloves and keep two whole. Heat the oil in a frying pan over medium-low heat, add the squashed garlic, prawn shells, and heads, frying for five to seven minutes until the shells turn deep pink. Strain the oil, discard solids, and return to the pan.
Add the chillies (or cayenne, paprika, or flakes) and fry for 30 seconds. Then add the prawns, cooking for a minute before adding sliced garlic and cooking another minute. Mix the vinegar with the prawn head juices, stir into the pan with parsley, season, and serve immediately with bread.
Adaptations and Tips
If you can't find raw shell-on prawns, cooked ones work; just warm them through instead of cooking fully. For peeled prawns, consider adding a teaspoon of Malaysian shrimp paste or a dash of fish sauce for depth. The recipe also adapts to other seafood like squid, scallops, or clams, using the same technique.
According to Cloake, the traditional herb is parsley, though she personally prefers coriander. The dish can be prepped ahead up to step six, storing salted prawns in the fridge for up to two days.
