Gambas al ajillo
This is the same dish as Prawns Pil-Pil which you get in restaurants all over Spain. Ordinary food but absolutely delicious. Don’t forget some crusty bread to mop up the oil.
Wine Suggestion: This is great with a Manzanilla sherry, like the La Gitana by Hidalgo we had with it. The dry and savoury character of the wine makes every component sing and has a great ability to both entice hunger and also sate the palate.
Gambas al ajillo – to serve 4 as a starter
- 750g unpeeled prawns
- 8 garlic cloves
- 5g flat-leaf parsley leaves
- 300ml olive oil
- 2 tsp crushed dried chilli flakes
Peel the prawns but leave the last tail segment in place.
Sprinkle the garlic and parsley with ½ tsp of salt and chop together to form a course mixture.
Pour the oil into a large, deep frying pan over a low heat. When hot, at the chilli flakes and garlic and parsley mixture and cook gently for a few minute or until sizzling and smelling delicious.
Turn the heat up a touch before adding prawns and cooking for a few minutes or until just cooked through. Season with a bit more salt to taste.
(Original recipe from Rick Stein’s Spain, BBC Books, 2011.)
Jono & Jules do food & wine 