Spanish garlic prawns

Spanish garlic prawns

These “Gambas al ajilo” are great served as part of a tapas selection. Serve with crusty bread to mop up the juices.


  • 4 tbsp extra virgin olive oil

  • 3 garlic cloves, chopped

  • 2 chillies (hot or mild, to taste), deseeded, chopped

  • 1 tbsp smoked paprika (or if not available, standard paprika)

  • ½ onion, finely chopped

  • 300g/10½oz bag cooked, frozen peeled prawns, defrosted, (or use raw king prawns, peeled and de-veined)

Preparation method

  1. Heat the oil over a gentle heat and add the garlic, chillies, paprika and onion. Cook until the onion is soft, without any colour.

  2. Add the prawns to the pan, and increase the heat slightly. Cook for 5-10 minutes (If you are using raw prawns, add to the pan and cook until the prawns have turned dark pink ).

  3. Serve with crusty bread to mop up the flavoursome juices.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options
Added. Check out your playlist Dismiss