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Miguel Maestre's Gambas al ajillo garlic prawns
A tapas classic - garlic prawns.
50ml extra virgin olive oil
4 large king prawns, peeled, de-veined
3 garlic cloves, chopped
½ bunch parsley, finely chopped
lemon wedges and fresh
crusty bread, to serve
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Heat oil in a small cast iron or clay dish.
Add prawns. Cook for about 3 minutes or until just cooked (they turn orange when cooked through). Stir in garlic and parsley.
Eat the prawns while still sizzling with a squeeze of lemon juice.
Serve with bread to dip in the oil, which has been beautifully infused with flavours of the prawns, garlic and parsley.
Tip: Buy the best prawns for this dish, it will be worth it.