Ingredients (A tapa for 4)
350 gr. of prawns
4 garlic cloves thinly sliced
1/2 small chilli sliced in little rings
10 table spoons olive oil
Gambas al ajillo – Garlic Prawns
Preparation
For fresh prawns, peel carefully so they don’t break. With frozen prawns, defrost thoroughly before cooking.
Put the oil in a small earthenware dish (e.g. 6″ diameter) or a small frying pan (TIP – the oil should cover the prawns, so it is better to use a small frying pan – then you don’t need to use so much oil).
Once the oil is smoking, add the garlic slices and wait until they start to brown, then add the chilli rings and the prawns. As the oil is very hot, they cook pretty quickly so turn them round and remove the frying pan from the heat. This process should not take more than 1 minute, especially if you are using an earthenware dish, which keeps the heat for a long time (meaning that they continue to cook for a while after you remove the dish from the heat). Cover them with a plate till you reach the table and serve immediately.
Navajas – Razor Shells
350 grams of gambas? A tapa for 4? A tapa for ME.
Great snack this is, I make it on a regular basis.
Suggest Variations for people who like prawns as much as me:
1. Swap the olive oil for chinese rice wine.
2. With olive oil or rice wine, add chopped onions!
3. Add Lime/Lemon juice – Use a cheap vegetable oil, you dont need anything else
4. As Marinas – but include
dried whole thyme
dried rosemary
dried oregano
touch of black peper
I really enjoyed this podcast. I think perhaps it was the mix of the tasting and then the cooking (plus amusement at Ben’s reaction to prawn brain-sucking). I don’t think there’s a way I would do that with prawns in the UK (not sure I trust them enough), but I once had prawns straight from the boat in Sweden – wow!
Hmmm… I can almost smell the garlic and the prawns! Gambas al ajillo are one of my favorites. And it’s true, the brains taste very good actually.
This is making me so hungry! I need to visit spain!!