Starters
Spanish
SpanishGarlic Prawns
Sizzling garlic prawns from frozen-and-fast to Spanish-style gambas al ajillo. The ultimate uses raw shell-on tiger prawns, sherry and a homemade prawn oil.
Gluten-free
Dairy-free
Nut-free
Contains alcohol
Ultimate version
Shell-on tiger prawns in gambas al ajillo style with prawn-shell oil, sherry and smoked paprika.
Per serving£6.75
Total cost£13.50
Time37 min
Ingredients for 2
- Prawns
- 250 g raw shell-on tiger prawns , heads and shells reserved
- 6 cloves garlic , thinly sliced
- 1 dried guindilla chilli , crumbled
- 1 tsp smoked paprika
- 50 ml fino sherry
- 15 g flat-leaf parsley , finely chopped
- 1 lemon , to serve
- flaky sea salt , to taste
- Prawn oil
- 100 ml extra virgin olive oil
Method
- Peel the prawns, reserving the heads and shells. Fry the shells in the olive oil over medium heat for 5 minutes, pressing to release flavour, then strain to make a fragrant prawn oil.
- Return the prawn oil to a cazuela or frying pan and warm gently with the garlic and crumbled chilli for 1 minute.
- Add the prawns and smoked paprika, cooking for 2 minutes until they turn coral.
- Pour in the sherry and let it sizzle and reduce for 1 minute.
- Finish with chopped parsley and flaky sea salt.
- Serve immediately, bubbling hot, with lemon and warm bread to mop the oil.
Equipment
- cazuela or frying pan
- fine sieve
The three ways, side by side
Budget
Frozen cooked prawns flashed in garlic butter.
Better
Raw king prawns in olive oil with chilli and fresh parsley.
Ultimate
Shell-on tiger prawns in gambas al ajillo style with prawn-shell oil, sherry and smoked paprika.
