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GARLIC PRAWNS (Gambas al ajillo)

Submitted by Pamela 11 June 2009

This is a very typical Spanish starter. It has to be eaten immediately, served in the dish in which it is cooked. In fact, it is often brought to the table when the prawns are almost ready to finish off there. The idea is to fork out the prawns and, when they've all gone, dip bread into the oil. Delicious.



Shelled fresh or defrozen frozen prawns,Garlic to taste sliced into diagonal slivers,Dried chillies to taste sliced into rounds,Chopped parsley,Salt,Olive oil.,Low sided earthenware casserole dish or low sided pan


Put olive oil into the dish up to about 1/4 inch.
Add garlic slivers and heat slowly (to allow garlic to infuse the oil) until very hot.
Add chillies and after a few seconds add prawns, parsley and salt. Toss for a minute or two until prawns are done.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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