Gambas al Ajillo | Classic Spanish Garlic Prawns

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Rating: 4.9/5 (based on 127 home cooking experiences)

👨‍🍳 By Chef Omar Allibhoy

🕒 Prep Time: 5 minutes

🍳 Cook Time: 10 minutes

⏰ Total Time: 15 minutes

🥘 Servings: 4 as tapas

📊 Difficulty Level: Easy

As a Spanish chef who has spent countless hours perfecting this dish in both professional kitchens and my own home, Gambas al Ajillo holds a special place in my heart. This isn't just another recipe – it's a celebration of Spanish coastal living that I've been fortunate to share with thousands of guests at my restaurants and cooking classes.

I still remember my grandmother preparing this dish during warm summer evenings in Madrid, the sizzling sound of prawns hitting the hot oil and the intoxicating aroma of garlic filling our small kitchen. Today, I'm excited to share my family's version of this beloved tapas dish with you.

What is gambas al ajillo?

Gambas al Ajillo (pronounced "gam-bas al a-hee-yo") is one of Spain's most iconic tapas dishes. The name literally translates to "prawns with garlic," but this simple translation doesn't do justice to the complexity of flavors achieved through the careful infusion of olive oil with garlic and Spanish spices. This dish originated in Madrid's bustling tapas bars and has become a cornerstone of Spanish cuisine.

Ingredients

  • 500g large prawns (gambas), peeled and deveined

  • 8 large cloves of garlic, thinly sliced

  • 120ml extra virgin olive oil (Spanish olive oil preferred)

  • 2-3 dried guindilla peppers

  • 1 teaspoon sweet Spanish paprika (pimentón dulce)

  • 80ml Spanish white wine (like Albariño)

  • Fresh parsley, finely chopped

  • Sea salt to taste

What to Serve With Gambas al Ajillo

  • Crusty Spanish bread (essential for soaking up the flavorful oil)

  • A chilled glass of Albariño or Verdejo white wine

  • Simple green salad with sherry vinaigrette

  • Other tapas dishes like Patatas Bravas or Spanish tortilla

Preparation

  1. Prepare the Base

  • Slice the garlic thinly and uniformly

  • Clean and pat dry the prawns

  • Have all ingredients measured and ready (mise en place)

    2. Create the Ajillo Oil

  • Heat olive oil in a cazuela or large skillet over low heat

  • Add sliced garlic and dried peppers

  • Cook gently until garlic becomes golden and fragrant (3-4 minutes)

    3. Cook the Prawns

  • Increase heat to medium-high

  • Add prawns and paprika

  • Cook for 1-2 minutes per side until pink

  • Pour in white wine and let reduce for 1 minute

    4. Finish and Serve

  • Season with sea salt

  • Garnish with fresh parsley

  • Serve immediately in the cooking vessel

Professional chef tips

  • Select prawns that are firm and smell fresh like the sea. I prefer using size 16/20 prawns for this dish.

  • The secret lies in not burning the garlic. Keep the initial temperature low and watch carefully as it turns golden.

  • Use the best Spanish extra virgin olive oil you can find – it's the foundation of the dish's flavor.

  • STraditional clay cazuelas are ideal as they retain heat and look authentic, but any heavy-bottom pan works well.

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