Gambas al ajillo | Garlic prawns

shrimp

🥗Healthier: scallops

💰Cheaper: pollock

Scallops are leaner, while pollock is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is budget-friendly.

Remove the head and peel the tail of the whole prawns, leaving the tail on.

Save the heads and shells for making seafood stock later.

Peel the garlic and thinly slice it.

Thinly slice the dried red chili, using as much or as little as desired.

Thinly slice the flat leaf parsley and set it aside for later.

Heat a terracotta clay pot on high heat.

Add the thinly sliced garlic and chili to the hot pot.

Pour extra virgin olive oil into the pot immediately after adding garlic and chili.

Season the prawns with rock salt and black pepper before adding them to the pot.

Cook the prawns on one side for about three minutes before turning them over.

Turn off the heat; the residual heat will continue to cook the prawns for a couple of minutes.

Finish off with a sprinkle of flat leaf parsley for freshness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens