Gambas al ajillo mit Knoblauch und Petersilie

Zutaten

• 400 g raw gambas (peeled, tail on)
• 6 garlic cloves, thinly sliced
• 1 dried red chili, crushed (or chili flakes to taste)
• 80 ml good olive oil
• 50 ml dry sherry or dry white wine
• 1 lemon, halved
• Handful fresh flat-leaf parsley, roughly chopped
• Sea salt and freshly ground black pepper
• Crusty baguette, to serve

Zubereitung

1. 1

   Pat the gambas dry with kitchen paper and season them with salt and pepper.Heat the olive oil in the frying pan over medium heat. Add the garlic slices and the dried chili and fry for 1 minute until the garlic turns light golden. Be careful not to burn the garlic.Turn the heat up to high and add the gambas. Cook 1.5 to 2 minutes per side until they are pink and just cooked through.Deglaze with a splash of dry sherry or white wine and let it reduce for 30 seconds.Remove the pan from the heat. Squeeze half the lemon over them and scatter the fresh parsley and, if you like, some flaky sea salt over the gambas.Serve immediately in the pan or on a warm plate, with crusty baguette on the side for soaking up the garlic oil.