Ingredient and Portion
Gambas al ajillo
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From Tham Jing Wen Submit
This is a classic Spanish tapas staple and one that comes to mind first when you think of tapas. It’s a quick and easy recipe which leaves you with a bowl of delicious prawns strong with garlic flavour.
1 dozen prawns, peeled
4 cloves of garlic, finely chopped
2 tsp paprika powder
1 tsp chilli flakes
1 tbsp white wine
1 cup olive oil
1 tsp dried parsley
1/2 tsp dried thyme
Black pepper
Salt
4 cloves of garlic, finely chopped
2 tsp paprika powder
1 tsp chilli flakes
1 tbsp white wine
1 cup olive oil
1 tsp dried parsley
1/2 tsp dried thyme
Black pepper
Salt
Method
1. Season the prawns with black pepper and salt. Heat up the olive oil in a small claypot if possible. Add the garlic and once it starts to turn golden, add in the prawns.
2. Increase the heat and stir the prawns briskly to cook them evenly in the hot oil. Add in the paprika, white wine, chilli flakes and thyme while stirring, coating the prawns evenly where possible.
3. Once the prawns have curled and turned pink, turn off the heat and serve piping hot in the claypot, with a side of crusty bread to absorb the delicious prawn-infused garlic oil!
2. Increase the heat and stir the prawns briskly to cook them evenly in the hot oil. Add in the paprika, white wine, chilli flakes and thyme while stirring, coating the prawns evenly where possible.
3. Once the prawns have curled and turned pink, turn off the heat and serve piping hot in the claypot, with a side of crusty bread to absorb the delicious prawn-infused garlic oil!
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