Gambas al Ajillo
Sizzling garlic prawns swimming in fiery chilli olive oil, ready in minutes for crusty bread dunking.
Ingredients
12 raw peeled king prawns200g
3 garlic cloves, thinly sliced3 pack
100ml good olive oil500ml
3 small dried cayenne chillies25g
1 tbsp chopped fresh parsley30g
Method
- Peel the prawns, leaving the tails intact, and, using a cocktail stick, remove the digestive tracts. Or, if you are using a frying pan rather than a terracotta pot, you can cook the prawns in their shells. Season with a little sea salt.
- Put the garlic, olive oil and chillies in a flameproof terracotta pot or frying pan and set over a high heat. When the garlic starts to turn golden, add the prawns and cook for 1-2 mins on each side until just pink. Sprinkle over the chopped parsley and some freshly cracked black pepper, and serve immediately. If using a terracotta pot, you can take that straight to the table, but be careful with it as the oil and terracotta will remain hot for several minutes.
Cost to cook
2
serves 2 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £5.59 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£6.37 est. · serves 2