Gambas al ajillo
Gambas al ajillo is Spanish tapas at its most honest: prawns, garlic, and olive oil in a hot pan. What makes this dish work is the contrast between the browned, almost bitter garlic and the sweet brininess of barely cooked prawns. The technique is unforgiving, which is precisely why it matters. High heat, timing, and quality ingredients reveal themselves immediately. This is a dish that teaches you to cook.
Instructions
step 1 Peel the prawns, leaving the tails intact, and, using a cocktail stick, remove the digestive tracts.
Or, if you are using a frying pan rather than a terracotta pot, you can cook the prawns in their shells.
Season with a little sea salt. step 2 Put the garlic, olive oil and chillies in a flameproof terracotta pot or frying pan and set over a high heat.
When the garlic starts to turn golden, add the prawns and cook for 1-2 mins on each side until just pink.
Sprinkle over the chopped parsley and some freshly cracked black pepper, and serve immediately.
If using a terracotta pot, you can take that straight to the table, but be careful with it as the oil and terracotta will remain hot for several minutes..
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