Spanish · Starter
Gambas al Ajillo
Sizzling garlic prawns finished with a splash of fino — arrives at the table still bubbling, the smell alone sells the next course
- Prep
- 15 min
- Cook
- 8 min
- Serves
- 4
Ingredients
- Raw prawns, peeled, tail on — 400 g
- Extra virgin olive oil — 100 ml
- Garlic, thinly sliced — 30 g
- Dried guindilla chilli, snipped — 2 g
- Fino sherry — 40 ml
- Lemon confit peel, brunoise — 10 g
- Flat-leaf parsley, chopped — 8 g
- Fine sea salt — 4 g
Method
- Salt the prawns and rest 10 minutes at room temperature.
- Warm olive oil in a terracotta cazuela or heavy pan over medium heat to about 140 °C.
- Add garlic and chilli; cook 90 seconds until the garlic is pale gold and fragrant, never brown.
- Raise heat to high, add prawns in one layer; cook 60 seconds per side until just opaque.
- Deglaze with fino sherry, letting it bubble 30 seconds; stir in lemon confit.
- Remove from heat, shower with parsley and serve in the cooking vessel.