Garlic prawns

Name: Garlic prawns
Cuisine: Spanish
Ingredients: 1 sprig of flat-leaf parsley, leaves roughly chopped (reserve the stalk); 1 small, dried chilli or a sprinkle of red chilli flakes (optional); 8 raw prawns, peeled with their tails intact (reserve the shells); 4 small garlic cloves; sea salt flakes (or crunchy rock salt if you prefer); olive oil; a slice of bread, to serve (optional)

Gambas al ajillo

Preparation info

Difficulty
Easy

Appears in

Solo

By Signe Johansen

Published 2018

About

Having tried many iterations of prawns in garlic over the years I found a lot of recipes were quite flat in flavour, but more frustratingly, the garlic was incinerated and acrid in taste from being overcooked. So, when I came across a clever way to intensify both the garlic flavour and the prawn flavour from J. Kenji López-Alt on Serious Eats I had to give it a go. Mine’s a slightly simplified version, and

Ingredients

Method

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Part of

Salads, Mezze and Tapas

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