Gambas al Ajillo
Courtesy of Chef Cheng Han – Cordova Tapas & Wine
Choose a loaf of bread at your favourite local bakery to sop up the delectable, spiced oil. Portuguese water bread, focaccia or a fluffy baguette work well.
Ingredients
6 extra jumbo size prawns
1/4 cup extra virgin olive oil
2 tsp garlic cloves, finely minced
2 Tbsp smoked paprika
1/2 tsp red pepper chilli flakes
salt
GARNISH
parsley
espelette pepper
bread
Method
1. Pour olive oil into a hot pan.
2. Add garlic and sauté for 30 seconds, or until it starts changing colour.
3. Add prawns to the pan, adding a little salt, red pepper chilli flakes and smoked paprika to each prawn.
4. Cook for 30 seconds.
5. Flip the prawns adding a little salt and smoked paprika to each prawn again (no more chilli flakes).
6. Cook another 30 seconds until done.
7. Garnish with some parsley and espelette pepper.
8. Serve with 4 pieces of bread.
Yield 1 serving