Gambas al ajillo
- Preparation time 1 h.
- medium
A standard of Spanish (and also Mallorcan) cuisine. The prawns of the fishermen of Sóller are particularly famous. Treat yourself to the luxury of fresh prawns, the result will delight.
Preparation
Put the olive oil and the chilli pepper in a greixonera (clay dish. If you don't have an original greixonera, a frying pan will do) and heat over a gas flame. Finely slice the peeled garlic and brown it in the olive oil, then remove it from the dish with the chilli pepper and put to one side.
Add the previously peeled and cleaned prawns to the oil, increase the temperature and season, the juices from the prawn will emulsify with the olive oil due to the temperature.
Add the chilli and garlic and when the prawns are cooked, serve with a tasty white bread.
If desired, squeeze a lemon over the prawns.
Quantity
Ingredients for 2 peopleIngredients
- 200 g Gambas / prawns
- 2 piece Garlic cloves
- 1 piece Chilli (small)
- 120 ml Olive oil
- 1 pinch Sea salt
- 1 pinch Ground pepper
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