Who doesn’t like a bowl of sizzling prawns and chunks of Spanish bread for dipping into the sweet, garlicky sauce?

If you don’t have a heavy based clay pot (like a Le Creuset) you can use a good quality saucepan. You can use bags of peeled, frozen prawns if you prefer. I like a close up and personal approach to my food and don’t mind the peeling and de-veining!

This recipe is served at many fiestas in the Murcia area. Usually you get your own bowl so no one minds about the double dipping, but even if you’re sharing don’t leave a drop of the garlicky sauce behind!

This recipe is from Carmen Cervera from Corvera.

Gambas al Ajillo – Prawns in Garlic – Recipe in Spanish & English

Ingredients

Español:

1 kg de gambas
1 guindilla
4 dientes de ajo pelados y picados
Perejil
Sal
100 ml de aceite

English:

1 kg prawns
1 chilli
4 cloves garlic peeled, chopped finely
Handful of parsley
Salt
100 ml of olive oil

Instructions

Español:

Pelar las gambas.
En una cazuela de barro se pone el aceite, la guindilla, las gambas peladas, el ajo, el perejil picado y una pizca de sal.
Al fuego fuerte durante 8 minutos.

English:

Peel the prawns and remove the vein.
In a clay pot (heavy based pan) put the olive oil, chilli, prawns, garlic, chopped parsley and a pinch of salt.
Cook on a very hot flame for around 8 minutes, or until all the prawns are cooked and pink.
Serve at the table in the clay pot.

Spanish Village Cooking – Recetas del Campo… Over 150 simple, family recipes from a rural village in Spain… Enjoy over 150 simple, family recipes from a small village in Murcia. These recipes have been handed down through generations, grandmother to mother to daughter, making use of local, homegrown ingredients and traditional cooking methods. The chefs of La Murta generously share their secrets, so you can enjoy fresh, Spanish food from the heart of the Sierra del Carrascoy.