Gambas al Ajillo (Spanish Garlic Chili Prawns) with Chef Alex Fargas

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.

Peel the prawns and set them aside for cooking.

Slice the garlic very thinly.

Remove seeds from the thai chili if desired, and slice it thinly.

Cut the dried chili with scissors into small pieces.

Heat a generous amount of olive oil in a skillet over medium heat.

Add the sliced garlic to the oil and cook slowly to comfit it, reducing heat to low to avoid burning.

Add the heads of the prawns to the oil to enhance flavor, breaking them to release juices.

Remove the heads after flavoring the oil, if desired.

Add the sliced chilies to the oil.

Add the prawns to the skillet, ensuring they are cooked evenly.

If the garlic starts to burn, add a splash of white wine or beer while turning off the heat momentarily.

Turn the prawns as they cook until they are half cooked and still firm in texture.

Add chopped chives or parsley and a pinch of salt before plating.

Plate the prawns with the tails facing up for presentation.

Pour the garlic and chili oil over the prawns as the sauce.

Serve with toothpicks for easy eating and on top of a piece of bread for a montadito.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens