Prawns cooked hard and fast in garlicky, chilli-spiked oil. Ten minutes, one pan, and a puddle of oil worth mopping up.
Prep
10 mins
Cook
12 mins
Servings
4
Per serving
£2.80
Difficulty
easy
The whole point of gambas al ajillo is the oil, not the prawns. Cook the garlic slowly enough that it perfumes the oil without burning, then hit it with heat at the end. Serve with gluten-free bread and do not be shy about the quantity of garlic.
Pat the prawns thoroughly dry and season with half the salt. Wet prawns steam rather than fry.
Pour the oil into a wide frying pan or terracotta cazuela and add the sliced garlic while the pan is still cold. Set over a medium-low heat and let the garlic sizzle slowly for 4-5 minutes until pale gold and fragrant.
Starting from cold is the trick. Garlic dropped into hot oil goes bitter in seconds.
Add the chilli flakes and paprika, swirl for 20 seconds, then turn the heat up to high.
Tip in the prawns in a single layer and cook for 90 seconds, then turn each one and give it another 60-90 seconds until just pink and curled into a loose C shape. A tight O means overcooked.
Pour in the sherry, let it bubble for 30 seconds, then take off the heat and add the lemon juice, parsley and remaining salt.
Serve straight from the pan with toasted gluten-free sourdough for the oil.