Gambas al Ajillo (Spanish Garlic Prawns)

Name: Gambas al Ajillo (Spanish Garlic Prawns)
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Cuisine: spanish
Ingredients: 500 g raw prawns (shelled and deveined, patted thoroughly dry); 120 ml extra virgin olive oil; 8 clove garlic, thinly sliced; 2 pcs dried red chillies (such as guindilla or bird's eye), sliced into rings; 30 ml dry sherry (such as Fino or Manzanilla); 1/2 tsp fine sea salt; 2 tbsp fresh flat-leaf parsley, finely chopped; 1 pcs crusty baguette or rustic country bread, sliced for serving

By Culiora

Prawns cooked in garlic-infused olive oil with dried chilli and a splash of dry sherry. A classic Spanish tapa, best served straight from the pan with crusty bread.

Servings: 4
Prep time: 10 min
Cook time: 8 min
Total time: 18 min

Ingredients

500 g raw prawns (shelled and deveined, patted thoroughly dry)
120 ml extra virgin olive oil
8 clove garlic, thinly sliced
2 pcs dried red chillies (such as guindilla or bird's eye), sliced into rings
30 ml dry sherry (such as Fino or Manzanilla)
1/2 tsp fine sea salt
2 tbsp fresh flat-leaf parsley, finely chopped
1 pcs crusty baguette or rustic country bread, sliced for serving

Instructions

Pat the shelled prawns thoroughly dry using paper towels, then season them evenly with the fine sea salt.
Add the extra virgin olive oil, sliced garlic, and dried chilli rings to a wide, heavy-bottomed skillet or traditional terracotta cazuela over medium-low heat.
Cook gently for 3 to 4 minutes, swirling occasionally, until the garlic slices turn soft and pale golden. Do not let the garlic brown or turn bitter.
Increase the heat to medium-high. Add the seasoned prawns in a single layer and cook for 1 minute without moving them.
Flip the prawns and immediately pour in the dry sherry. Cook for another 1 to 2 minutes, until the prawns turn opaque and pink, and curl into loose C-shapes.
Remove the pan from the heat immediately to avoid overcooking. Stir in the chopped fresh parsley, let the residual heat finish cooking the prawns for 30 seconds, and serve piping hot straight from the pan alongside sliced crusty bread.