My Gambas al Ajillo – Authentic Spanish Garlic Prawns (Home Style)

🌶️🧄 My Gambas al Ajillo (Spanish Garlic Prawns) — the way I make them at home

Hot, sizzling, garlicky, and so simple… but only if you respect a few key details (especially room-temperature prawns and not overcrowding)

🦐 1) The BEST prawns to use

Ideal choice:

• Large raw prawns / king prawns (shell-on if possible)

Why? Shell-on usually tastes sweeter and stays juicier

Norwegian “scampi” / store-bought raw prawns:

• Totally fine — just make sure they’re raw, not pre-cooked

• Bigger is better (they’re harder to overcook)

Fresh vs frozen:

• Frozen is OK, but thaw properly and dry them well (very important)

✅ Rule #1: Prawns must be room temperature before cooking

Cold prawns cool the oil, go rubbery, and release liquid

✂️ 2) Prep the prawns properly (this matters)

1. Peel (leave tails on if you like for presentation)

2. Make a shallow cut along the back

3. Remove the dark vein (intestine)

4. Rinse quickly only if needed, then pat very dry

5. Leave on the counter 15–25 minutes to lose the chill

Optional but lovely: a tiny pinch of salt right before cooking (not earlier)

🛒 3) Ingredients (serves 2–3 as tapas)

• 300–400 g large raw prawns (room temp, deveined, very dry)

• 6–8 cloves garlic, sliced (not minced)

• 120 ml olive oil (about ½ cup)

• 1–2 dried red chilies (guindilla) OR ½ tsp chilli flakes

• ½ tsp smoked paprika (optional but gorgeous)

• 2–3 tbsp parsley, finely chopped

• 1 tbsp dry sherry or a squeeze of lemon (optional, at the end)

• Sea salt to taste

• Good bread to serve (non-negotiable 😄)

🔥 4) Equipment

• A small cast-iron dish / Spanish cazuela is perfect

• If not: any small ovenproof dish or small pan (but cast iron gives the best sizzle)

🧄🌶️ 5) Step-by-step (my oven + sizzle method)

Step 1: Heat the oven

• Preheat to 220°C (or 200°C fan)

Step 2: Warm the oil + flavour base

Put in your dish:

• Olive oil

• Sliced garlic

• Dried red chilies

Place in oven for 6–9 minutes until:

• The oil is shimmering and fragrant

• The garlic is just starting to turn pale golden

⚠️ Do NOT let garlic go dark brown — it turns bitter fast

Step 3: Add the prawns

Take the dish out carefully (it’s hot)

• Add prawns in one single layer

• Don’t overcrowd (do two batches if needed)

Step 4: Cook quickly

Return to oven for 2 minutes, then check

• Stir/turn prawns once

• Back in for 1–2 minutes more

✅ They’re done when:

• Pink and opaque

• Still juicy (not tight and curled into little “O” shapes)

Total prawn time: usually 3–4 minutes depending on size

Step 5: Finish like a pro

Take out and immediately add:

• Chopped parsley

• A pinch of sea salt

• Optional: a small splash of sherry OR lemon

Step 6: The lid trick (my method — and it works!)

• Put a lid on for 1 minute off the heat

This gently finishes them without overcooking and keeps everything juicy

⭐ The 5 secrets that make this “restaurant good”

1. Room temperature prawns (key!)

2. Dry prawns (wet prawns = watery oil, less sizzle)

3. Single layer, never crowded

4. Garlic lightly golden, never dark

5. Short cooking time — prawns overcook in seconds

🥖 How to serve

Serve immediately while it’s sizzling:

• With crusty bread to mop up the oil

• Optional extra: a little aioli on the side

• Best drink match: crisp white wine or a cold beer

FAQ

Can I make Gambas al Ajillo in advance?

No — this dish is best served immediately while hot and sizzling.

Can I use frozen prawns?

Yes, as long as they are fully thawed, very dry, and at room temperature before cooking.

What bread is best?

Any good crusty bread. You’ll want something sturdy to soak up the garlic oil.

Sizzling Gambas al Ajillo — garlic, olive oil, chilli, and perfect timing.