Gambas al Ajillo
If you don't like the thought of gambas or prawns in their shells just use peeled and de-veined ones. Just reduce the cooking time slightly.
Ingredients
- 700 gr Large raw Gambas or Prawns in their shells
- 250 ml Spanish Extra Virgin Olive Oil
- 200 ml Spanish White Wine
- 10 cloves Garlic peeled and chopped
- 1 teaspoon Sweet Paprika
- ½ teaspoon dried Red Chilli Flakes you can add more if you want
- A generous squeeze Lemon Juice
- A small handful Parsley thoroughly washed, dried and chopped
- Jersey Sea Salt and freshly ground Black Pepper
Equipment
- 1 Large heavy-bottomed Frying Pan
Instructions
- Heat the olive oil in a large, heavy-bottomed sauté pan. Cook the garlic over moderate heat without burning.
- Once it starts to colour and the gambas and the chilli flakes and cook until they turn pink on one side.
- Turn over the gambas, sprinkle over the paprika and add the wine and lemon juice. Turn up the heat and simmer for a couple of minutes.
- Remove from the heat. Season and stir in the parsley. Serve with plenty of freshly baked, crusty bread to mop up the juices.
Notes
Check if your wine contains any sulphites Tried this recipe?Let us know how it was!