Gambas al Ajillo | Classic Spanish Garlic Prawns
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
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.