King prawns with garlic and chilli (gambas al ajillo)
- August 2013
- Serves 4
- Ready in 15 min
Try this easy recipe for garlic and juicy chilli king prawns as part of a Spanish tapas dinner party.
- 17g (2.1g saturated)
- 2.9g (2.4g sugar)
- 12-16 raw responsibly sourced shell-on king prawns
- 2 tsp chilli flakes (or to taste)
- 5 garlic cloves, crushed
- 2 large chopped tomatoes
- 150ml olive oil
- Squeeze of lemon juice
- Crusty bread, to serve
- Pour the olive oil into a large, deep frying pan and set over a low-medium heat until 100°C or just shimmering, then add ?the chilli flakes, the crushed garlic cloves, the large chopped tomatoes and a squeeze of lemon juice. Fry for 5 minutes until the garlic is sizzling and fragrant but not too brown.
- Turn up the heat slightly, then add the king prawns. Fry for 3 minutes until pink and cooked. Serve with crusty bread.
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