Gambas al ajillo with garlic and parsley

Ingredients

• 400 graw gambas (peeled, tails on)
• 6garlic cloves, thinly sliced
• 1dried red chilli, crushed (or chilli flakes to taste)
• 80 mlgood olive oil
• 50 mldry sherry or dry white wine
• 1lemon, halved
• 1 handfulfresh flat-leaf parsley, roughly chopped
• to tastesea salt and freshly ground black pepper
• to servecrusty baguette

Instructions

1. 1

   Season the gambas

   Pat the gambas dry with kitchen paper, then season with salt and pepper.

2. 2

   Fry garlic and chilli

   Heat the olive oil in a frying pan over medium heat. Add the sliced garlic and crushed dried chilli and fry for 1 minute, until the garlic is light golden. Watch it closely so it does not burn.

3. 3

   Cook the gambas

   Turn the heat up to high and add the gambas. Cook for 1.5 to 2 minutes per side, until pink and just cooked through.

4. 4

   Reduce the wine

   Add a splash of dry sherry or white wine to deglaze the pan and let it reduce for 30 seconds.

5. 5

   Finish and serve

   Take the pan off the heat. Squeeze half the lemon over the gambas and scatter over the parsley and, if you like, some flaky sea salt. Serve immediately in the pan or on a warm plate, with crusty baguette alongside to soak up the garlic oil.

What is gambas al ajillo?

Gambas al ajillo means prawns with garlic, a much-loved Spanish tapas dish. It is often served sizzling in a small pan, with bread close by for the garlicky oil.

This version keeps the ingredient list simple and cooks the prawns quickly over high heat. Chilli, parsley, lemon and a little sherry or wine bring brightness and balance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 40g protein, 6g carbs, 37g fat.

The gambas provide most of the protein, while the olive oil is the main source of fat and energy. The baguette supplies most of the carbohydrates, with smaller amounts coming from the garlic and wine; serve it alongside a green salad or vegetables to round out the plate.

Choose the right ingredients

Gambas: Peeled, tail-on raw prawns are convenient and cook quickly. If using frozen prawns, thaw them fully and dry them well before cooking.

Olive oil: The 80 ml is part of the dish, not just a thin coating for the pan; it becomes a flavourful sauce for the bread. Use an olive oil whose flavour you enjoy.

Garlic and chilli: Thin slices flavour the oil as they cook, while crushed dried chilli gives a little heat. Adjust the chilli to your taste, but keep the garlic under close watch.

Keep the garlic golden

Start the garlic and chilli over medium heat and fry them for just 1 minute. The garlic should be light golden rather than brown, which helps keep the oil fragrant instead of bitter.

Have the gambas ready before the garlic goes into the pan. They need to be added as soon as the garlic reaches the right colour.

Get the prawns just cooked

Dry gambas brown and cook more effectively than wet ones, so blot them thoroughly before seasoning. Once added to the hot pan, cook them for 1.5 to 2 minutes per side.

Look for pink flesh that has turned opaque, and take the pan off the heat once the gambas are just cooked through. Leaving them in the hot oil for too long can make them firm and rubbery.

Finish with wine and lemon

Add the sherry or white wine after the gambas have cooked, then give it 30 seconds to reduce. This loosens the browned flavour from the pan and leaves the oil with a gentle wine note.

Add the lemon and parsley off the heat so their fresh flavours remain distinct. The recipe uses half the lemon for finishing; serve the other half at the table if you like.

Serve straight away

This dish is best served immediately while the oil is warm and the gambas are tender. A warm plate or the cooking pan helps keep it inviting at the table.

Put crusty baguette on the side for dipping. A simple green salad can add freshness without competing with the garlicky oil.

Recipe notes & tips

• Dry the gambas thoroughly so excess moisture does not cool the pan.
• Slice the garlic evenly so the pieces colour at roughly the same rate.
• Keep the sherry or wine measured and ready before you start cooking.
• Use a pan large enough to hold the gambas in a single layer.
• Warm the serving plate while you cook so the dish stays hot at the table.

Variations

• Use chilli flakes: Add them to the oil in place of the crushed dried chilli, to taste.
• Swap the wine: Use dry sherry or dry white wine, as listed, for a slightly different flavour.
• Add extra lemon: Serve lemon wedges alongside for a brighter finish.
• Try another herb: Replace some of the parsley with chopped coriander for a different herbal note.

Common mistakes to avoid

• Burning the garlic: Keep the heat at medium and remove the pan from the heat if the slices colour too quickly.
• Crowding the pan: Cook in batches if the gambas cannot sit in a single layer, so they cook evenly.
• Using wet gambas: Pat them dry before seasoning to avoid excess water in the pan.
• Overcooking the prawns: Check them after 1.5 minutes per side and stop as soon as they are pink and just cooked.
• Skipping the reduction: Give the sherry or wine its full 30 seconds so the pan sauce is not too raw-tasting.

How to store

For best texture, eat the gambas as soon as they are cooked. Refrigerate leftovers in a covered container and use within 1 day; reheat gently in a pan until hot, taking care not to cook the prawns for long. Store baguette separately.

Frequently asked questions