Spicy gambas al ajillo as a tapas bite

Ingredients

• 300 graw prawns, peeled with tails on
• 6garlic cloves
• 1dried chilli pepper (or 1 tsp chilli flakes)
• 100 mlgood-quality olive oil
• 60 mldry white wine
• 1 tbsplemon juice
• 1 tspsmoked paprika
• to tastesalt
• 1 handfulfresh parsley, finely chopped
• to servecrusty baguette or ciabatta

Instructions

1. 1

   Prepare the prawns

   Pat the prawns dry with kitchen paper, then season them with a pinch of salt and the smoked paprika.

2. 2

   Slice the aromatics

   Thinly slice the garlic cloves and finely chop the dried chilli, or use chilli flakes.

3. 3

   Fry garlic and chilli

   Warm the olive oil in a frying pan over medium heat. Add the garlic and chilli and fry gently for 1 to 2 minutes, until the garlic is golden and fragrant; take care not to let it burn.

4. 4

   Cook the prawns

   Turn the heat up to high and add the prawns. Cook for 1 to 2 minutes on each side, until pink and just cooked through.

5. 5

   Add wine and lemon

   Pour in the white wine and let it reduce for 30 seconds. Add a small splash of lemon juice and stir everything together.

6. 6

   Serve immediately

   Spoon the prawns and garlic oil into small bowls or dishes. Scatter over the chopped parsley and serve at once with crusty bread.

What is gambas al ajillo?

Gambas al ajillo, or prawns with garlic, is a familiar Spanish tapas dish: seafood quickly cooked in olive oil with garlic and chilli. It is often brought to the table sizzling, with bread ready to mop up the flavoured oil.

This version adds smoked paprika, white wine and lemon for a balance of savoury, smoky and bright flavours. The quick cooking keeps the prawns tender while the oil carries the garlic and chilli.

Nutrition and macros by portion

The nutrition label shows one serving as written: 275 calories, 18g protein, 4g carbs, 23g fat.

The prawns provide most of the protein, while the olive oil is the main source of fat and contributes much of the energy. The wine, lemon and paprika add relatively little carbohydrate; the bread will add more, but its amount is not specified here. Balance the plate with a green salad and serve bread alongside so everyone can choose how much to have.

Choose prawns that cook quickly

Prawns: peeled, tail-on prawns are convenient to eat and retain a little handle for picking them up. Pat them dry first so excess moisture does not dilute the oil or hinder browning.

Garlic: thin slices release their flavour into the oil, but they can turn bitter if they get too dark. Keep the heat moderate at first and watch them closely.

Build flavour in the oil

Chilli: a dried pepper gives the oil a gentle, direct heat; chilli flakes work too. Remove some seeds or use less chilli if you prefer a milder bite.

Paprika: smoked paprika seasons the prawns and adds a smoky note. White wine loosens the browned flavour in the pan, while lemon gives the finished oil a fresher edge.

Keep an eye on the cooking

Garlic: fry it for 1 to 2 minutes, stopping when it is golden and fragrant rather than deep brown. The oil is hot enough when the garlic gently bubbles without scorching.

Prawns: cook them over high heat for 1 to 2 minutes per side. They are ready when pink and opaque; take them off the heat as soon as they are just cooked through.

Reduce the wine briefly

After adding the wine, give it 30 seconds to reduce before stirring in the lemon juice. This short pause concentrates its flavour without leaving the prawns sitting in the pan for long.

The finished oil should remain plentiful enough to spoon over the prawns and into the serving dishes. Serve promptly, as the prawns can become firmer if left in the hot pan.

Serve with something to dip

Bread: crusty baguette or ciabatta is ideal for catching the garlic oil. Put it on the table as soon as the prawns are ready.

For a broader tapas spread, serve alongside a simple salad or other small sharing dishes. Keep the accompaniments fairly simple so the garlic, chilli and prawns remain the focus.

Recipe notes & tips

• Dry the prawns well before seasoning them.
• Slice the garlic evenly so the pieces cook at a similar rate.
• Keep the pan at medium heat while the garlic infuses the oil.
• Have the wine, lemon and parsley ready before the prawns go into the pan.
• Serve in warm, shallow dishes to make the garlic oil easy to reach.

Variations

• Milder chilli: remove the dried chilli's seeds or use fewer flakes.
• More lemon: add a little extra lemon juice at the end for a brighter finish.
• Fresh chilli: use a small amount of finely chopped fresh chilli instead of dried.
• Extra herbs: add a little chopped parsley just before serving for a fresher finish.
• No wine: replace the wine with a small splash of water, then reduce it briefly.

Common mistakes to avoid

• Burnt garlic: keep the heat moderate and remove the pan from the heat if the slices brown too quickly.
• Wet prawns: pat them dry before seasoning so they do not water down the oil.
• Overcooked prawns: check them after 1 minute per side and remove them once pink and just cooked.
• Crowded pan: use a pan large enough for the prawns to sit in a single layer.
• Cold serving: plate the prawns as soon as the wine has reduced so they stay tender.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 1 day. Reheat gently in a pan until hot, taking care not to cook the prawns for long or they may turn firm.

Frequently asked questions