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{{#seo:
|title=Gambas al ajillo, Spanish recipe
|titlemode=replace
|keywords=#gambasalajillo #prawns #chickpeas #parsley #groundblackpepper #chiliflakes #garlic #lime #paprikapowder #prawn #oliveoil
|hashtagrev=032020
|description=Gambas al ajillo or Garlic prawns. This could be a tapas dish, a starter, or if you doubled the amount, a main course
}}
Gambas al ajillo or Garlic prawns. This could be a [[tapas]] dish, a [[starter]], or if you doubled the amount, a [[main course]].

'''Even better than this recipe is [[Menorcan garlic prawns]].'''

{{recipesummary
|TotalCalories = 654
|PortionCalories = 163
|DatePublished=20th January 2013
|Author=Chef
|ImageComment = thumb|right|Gambas al ajillo, these beauties with garlic shoots
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 20 minutes
|PrepTime = 10 minutes
|CookTime = 10 minutes
|Image = [[Image:Gambas al ajillo.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''More garlic please''

4.8/5 

Food for the garlic fiend!

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>

{{RecipeIngredients
| 450g (1 lb) fresh peeled [[prawns]]
| 4 cloves [[Garlic|garlic]], crushed
| 1 teaspoon hot [[chili flakes]]
| 1 teaspoon [[smoked paprika]] powder (normal [[paprika powder]] will do)
| 4 tablespoons [[dry sherry]]
| 3 tablespoons freshly chopped [[parsley]]
| Juice of 1 [[lemon]]
| [[Olive oil]]
| 1 [[lime]], quartered
| [[Sea salt]] and freshly [[ground black pepper]]
}}
===Method===

{{RecipeMethod
| Cut each slice down the centre of the back of each [[prawn]]. This will enable you to remove the bitter black 'backbone' and will allow the [[prawn]] to curl open when cooked.
| Add 2 or 3 good glugs of [[olive oil]] to a large frying pan over a medium heat
| When the oil is hot, but not smoking, add the [[Garlic|garlic]] and [[chili flakes]] and sauté for a few minutes so the oil is nicely flavoured. Don't burn the garlic or you will need to start again!
| Turn up the heat and add the [[sherry]], [[lemon juice]], [[paprika powder]] and the [[prawns]], stirring until the [[prawns]] change colour and curl. This should take about 3 minutes
| Arrange in a bowl and garnish with the chopped [[parsley]]
| Season with [[sea salt]] and freshly [[ground black pepper]]
}}
===Serving suggestions===
Serve with freshly baked [[bread]] and [[lime]] quarters
[[Image:Boiled chickpeas.jpg|thumb|300px|right|Plain boiled [[chickpeas]] are a great way of adding healthy fibre to this dish]]
In a nod towards the recent report that [https://www.bbc.co.uk/news/health-46827426 we are not eating enough lifesaving fibre], we have started to add plain boiled [[chickpeas]] to lots of our meals.
This recipe is ideally suited to such an addition. Just drop a fistfull of cooked chickpeas into the bowl as you serve the garlic prawns. The bland-nuttiness works extremely well with the garlic oil.
It's worth trying, drained, canned [[chickpeas]] would be just as good as freshly cooked chickpeas.

===Variations===

This can be made will unpeeled [[prawns]] or even [[defrosted]] frozen [[king prawns]].
==See also==
* [[Menorcan garlic prawns]]
{{RecipeLine}}
[[Category:Recipes|Prawn]]
[[Category:Accompaniments|Prawn]]
[[Category:Chilli pepper recipes|Prawn]]
[[Category:Fish recipes|Prawn]]
[[Category:Garlic recipes]]
[[Category:Shellfish recipes|Prawn]]
[[Category:Main courses|Prawn]]
[[Category:Spicy recipes|Prawn]]
[[Category:Starters|Prawn]]
[[Category:Snacks and light bites|Prawn]]
[[Category:Spanish recipes]]
[[Category:Tex-Mex recipes|Prawn]]
[[Category:Tapas,_mezze_and_antipasti|Prawn]]
[[Category:Pan fried]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/gambasalajillo|#gambasalajillo]] [[Special:Search/prawns|#prawns]] [[Special:Search/chickpeas|#chickpeas]] [[Special:Search/parsley|#parsley]] [[Special:Search/groundblackpepper|#groundblackpepper]] [[Special:Search/chiliflakes|#chiliflakes]] [[Special:Search/garlic|#garlic]] [[Special:Search/lime|#lime]] [[Special:Search/paprikapowder|#paprikapowder]] [[Special:Search/prawn|#prawn]] [[Special:Search/oliveoil|#oliveoil]]
</code>

Gambas al ajillo - Revision history

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