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.
Servings: 4 people
Equipment
- 1 Large heavy-bottomed Frying Pan
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
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.
Check if your wine contains any sulphites