TABELIAAUTHENTIC RECIPE
Gambas al ajilloGarlic Prawns
A small plate of prawns briefly cooked in olive oil infused with garlic and chilli. Knowing when to turn off the heat preserves both the toasted aromas and the springy texture of the prawns.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- Shell-on prawnsAbout 400 g after peeling and deveining600 g
- GarlicPeeled and thinly sliced20 g
- Olive oil100 ml
- Dried chilliSeeds removed1 chilli
- Salt3 g
- ParsleyLeaves chopped4 g
Method
Prepare the prawns and aromatics
- 1 Peel and devein 600 g of prawns, rinse briefly under running water and pat dry with kitchen paper.
- 2 Thinly slice 20 g of garlic. Remove the seeds from 1 chilli and break it in half.
- 3 Finely chop 4 g of parsley leaves.
Ready when
Continue when no water droplets remain on the prawns and they are fully deveined.
Infuse the oil with garlic
- 1 Put 100 ml of olive oil, the garlic and chilli in a small, heavy frying pan and heat over low heat for 3–4 minutes.
Ready when
Continue when the edges of the garlic are pale gold and small bubbles rise.
Cook the prawns until plump
- 1 Raise the heat to medium, add the prawns and 3 g of salt, and spread them out without overlapping.
- 2 Turn after 1.5 minutes, cook for a further 1–2 minutes, then turn off the heat.
- 3 Add the parsley and divide the prawns and oil among 4 warmed shallow dishes.
Ready when
It is ready when the prawns are opaque to the centre and retain a springy C shape.
Caution
Any remaining moisture will make the hot oil splatter.
About this dish
Gambas al ajillo is a prawn dish served in garlic-scented oil. At Madrid's long-established La Casa del Abuelo, it is known as a speciality served in small earthenware dishes.
Even the landlocked capital has markets trading in seafood. Mercamadrid's wholesale market lists Gipuzkoa, Pontevedra and A Coruña among its main seafood supply areas.
Distribution linking the seas of different regions with the inland city supports Madrid's seafood cooking. Even a small plate of prawns in a bar shows how the capital's table is connected to distant fishing ports.
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