Gambas a la Plancha

Grilled Garlic Prawns


Preparation info

  • Tapas


    • Difficulty


Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About

Statistics say that the Spanish eat an astonishing 37 kg (82 lb) of seafood every year. Judging by the number of prawn shells on tapas bar floors I reckon that figure is mainly made up of prawns. Walk into any tapas bar and there is the cocinero (cook) preparing them right in front of you. It’s an intense experience — the combined smell of hot steel, scorched shell and briny sea, and finally a cloud of steam, when the cocinero roughly squeezes lemon over the grill to dress the prawns. The secret to gambas a la plancha is to make sure you get the grill really hot to soften the shell. Then the whole prawn is edible — including the head!