Hello lovely readers!
Today, I have a special treat straight from the sun-drenched shores of Spain: Succulent Garlic and Lemon Gambas al Ajillo with Crusty Bread. This dish has always held a special place in my heart. There’s something utterly magical about the simplicity and brilliance of Spanish cuisine—how a few fresh ingredients can transform into an incredible symphony of flavors.
First, let me give you a little background. Gambas al Ajillo, or garlic shrimp, is a classic Spanish tapa traditionally enjoyed with a glass of crisp white wine. They’re often served sizzling straight from the pan, making for a not only delicious but also visually and aromatically stimulating experience. Needless to say, this is the perfect dish to impress your family and friends, or simply to treat yourself to a bit of mid-week indulgence.
Now, let’s talk ingredients. The star of this dish is, of course, the prawns. Fresh, juicy prawns are essential here, as their natural sweetness pairs beautifully with the garlic and lemon. The olive oil serves not just as a cooking medium but also as a flavor carrier, infusing the prawns with all the garlicky and citrusy goodness. Smoked paprika and red pepper flakes add a warm depth and a touch of spice, and let’s not forget the fresh parsley, which brings a lovely pop of color and freshness at the end.
Here’s a tip: make sure your prawns are as fresh as possible. If you can get them straight from the seafood market, even better! And take a moment to enjoy the process of slicing garlic, zesting the lemon—it’s all part of the Mediterranean cooking experience!
This dish comes together in no time, making it ideal for entertaining or even a quick weeknight meal. There’s a certain joy in dipping a bit of fresh crusty bread into the garlic and lemon-infused oil left in the pan—each bite takes me on a mini-vacation to a little seaside town in Spain.
Without further ado, here’s how you can bring a taste of Spain into your kitchen:
Ingredients:
- 500g fresh prawns, peeled and deveined
- 6 cloves garlic, thinly sliced
- 1 large lemon, zested and juiced
- 100ml extra virgin olive oil
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1 tbsp fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
- Fresh crusty bread, for serving
Method:
- Prepare the Ingredients: Pat the prawns dry with paper towels and season lightly with salt and black pepper. Thinly slice the garlic cloves and zest the lemon. Set aside the lemon juice for later use.
- Heat the Olive Oil: In a large sauté pan, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
- Sauté the Garlic: Add the thinly sliced garlic to the pan and cook until golden brown, stirring often to prevent burning, about 1-2 minutes.
- Cook the Prawns: Add the seasoned prawns to the pan, along with the smoked paprika and red pepper flakes. Cook the prawns, stirring occasionally, until they turn pink and are cooked through, about 3-4 minutes.
- Finish and Serve: Remove the pan from the heat. Add the lemon zest and juice, and sprinkle with chopped fresh parsley. Stir everything together to combine.
- Serve: Transfer the gambas al ajillo to a serving dish and serve immediately with fresh crusty bread to soak up the delicious garlic and lemon-infused oil. Enjoy!
There you have it, folks—Gambas al Ajillo, a delightful testament to the beauty of Spanish cuisine. I hope you enjoy making and, more importantly, eating this dish as much as I do. Do let me know in the comments how it turned out or if you have any handy tips of your own to share!
Happy cooking, and hasta luego!
Al
Ingredients
- 500g fresh prawns, peeled and deveined
- 6 cloves garlic, thinly sliced
- 1 large lemon, zested and juiced
- 100ml extra virgin olive oil
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1 tbsp fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
- Fresh crusty bread, for serving
Method
- Prepare the Ingredients: Pat the prawns dry with paper towels and season lightly with salt and black pepper. Thinly slice the garlic cloves and zest the lemon. Set aside the lemon juice for later use.
- Heat the Olive Oil: In a large sauté pan, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
- Sauté the Garlic: Add the thinly sliced garlic to the pan and cook until golden brown, stirring often to prevent burning, about 1-2 minutes.
- Cook the Prawns: Add the seasoned prawns to the pan, along with the smoked paprika and red pepper flakes. Cook the prawns, stirring occasionally, until they turn pink and are cooked through, about 3-4 minutes.
- Finish and Serve: Remove the pan from the heat. Add the lemon zest and juice, and sprinkle with chopped fresh parsley. Stir everything together to combine.
- Serve: Transfer the gambas al ajillo to a serving dish and serve immediately with fresh crusty bread to soak up the delicious garlic and lemon-infused oil. Enjoy!
