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Friday, 8 March 2013

Prawns in Garlic - Gambas al Ajilo

Gambas al ajillo is one of the best, most famous Spanish dishes.  Either serve as a starter, tapa or even main course served with rice.

To make a starter portion here's what you need; 6 large prawns (gambas).  I like to use size 2, 20-30 per kilo, they are beautifully meaty.  You will also need 1-2  cloves garlic (I normally make a blend of garlic & parsley known as ajo perejil), 25 g butter and 50 ml good olive oil.

de-vein the prawns
1)  peel and de-vein the prawns.  To de-vein them, use a sharp knife and slice down the back of the peeled prawn to reveal the dark vein, and pull it out.

2)  in a shallow pan put the butter, oil, sliced garlic/ajo perejil.

3)  over a low - medium heat melt the butter then add the prawns and cook on each side for approx 2 minutes.  Careful not to overcook them.

4)  to serve them in a traditional Spanish style, serve them in a hot terracotta dish, or other hot ovenproof dish, with fresh bread to soak up the cooking juice.