Gambas al ajillo — sizzling Spanish garlic prawns cooked quickly in olive oil with chilli and parsley. A classic tapa, best served bubbling hot with bread for the oil.
Gambas al ajillo is one of Spain's most beloved tapas — plump prawns sizzling in garlic-infused olive oil with a gentle kick of chilli. It's ready in minutes and arrives at the table still bubbling, begging for crusty bread to soak up that golden, garlicky oil. Few dishes deliver so much flavour from so few ingredients.
Prep 10 min
Cook 5 min
Total 15 min
Easy
- 12 Raw King Prawns
- 3 Garlic Clove
- 100 ml Olive Oil
- 3 Cayenne Pepper
- 1 tablespoon chopped Parsley
Video
Preparation
- Peel the prawns, leaving the tails on, and remove the digestive tracts with a cocktail stick (or cook them in their shells if using a frying pan). Season with a little sea salt.
- Put the garlic, olive oil and chillies in a flameproof terracotta pot or frying pan over high heat. When the garlic starts to turn golden, add the prawns and cook for 1–2 minutes on each side until just pink. Sprinkle over the parsley and some cracked black pepper, and serve immediately — a terracotta pot can go straight to the table, but take care as it stays hot.
Tips from the ZestyPlate Kitchen
- Use a good amount of olive oil — it becomes a garlicky sauce that's half the joy of the dish.
- Add the prawns only once the garlic is fragrant and just turning golden; don't let the garlic burn.
- Cook the prawns briefly, just until pink, so they stay juicy and tender.
- Serve immediately in the hot pan with plenty of crusty bread for the oil.
Frequently Asked Questions
Raw king or large prawns are ideal. Fresh is best, but good-quality frozen raw prawns, fully thawed and patted dry, work well too.
Cook it gently over medium heat and add the prawns as soon as it turns pale gold. Burnt garlic turns the whole dish bitter.
Yes — reduce or leave out the dried chilli. Traditionally it has just a gentle warmth rather than fierce heat.
Crusty bread is essential for the garlic oil. Serve as part of a tapas spread or as a quick, impressive starter.
