4.8 Trusted Shops 22.167 reviews

NOW 20% OFF ALL TABLEWARE & GLASSWARE: CODE 20OFF | ...

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

Free Shipping from 99,-

Home Gambas al ajillo met knoflook en peterselie

Quick Tapas Seafood Spanish Appetizer Garlic

Gambas al ajillo is one of those dishes that silences the table. Juicy prawns, fragrant garlic, a touch of chili and a generous splash of olive oil come together in a hot pan and create something magical. For the best result use a good frying pan 24 cm so the heat is distributed evenly and the gambas sear nicely without sticking. Serve with crusty bread to dip in the sauce. So simple and so good.

x_ckl_recipe_markerGambas al ajillo with garlic and parsley Gambas al ajillo is a Spanish classic that’s easy to recreate at home. With a good frying pan, some garlic and fresh gambas, you can put a tasty dish on the table in no time. How to make gambas al ajillo with garlic and parsley? Starter Spanish 2 people 10 min 15 min

Pat the gambas dry with kitchen paper and season them with salt and pepper.
Heat the olive oil in the frying pan over medium heat. Add the garlic slices and the dried chili and fry for 1 minute until the garlic turns light golden. Be careful not to burn the garlic.
Turn the heat up to high and add the gambas. Cook 1.5 to 2 minutes per side until they are pink and just cooked through.
Deglaze with a splash of dry sherry or white wine and let it reduce for 30 seconds.
Remove the pan from the heat. Squeeze half the lemon over them and scatter the fresh parsley and, if you like, some flaky sea salt over the gambas.
Serve immediately in the pan or on a warm plate, with crusty baguette on the side for soaking up the garlic oil.

Quick Tapas Seafood Spanish Appetizer Garlic 400 g raw gambas (peeled, tail on) 6 garlic cloves, thinly sliced 1 dried red chili, crushed (or chili flakes to taste) 80 ml good olive oil 50 ml dry sherry or dry white wine 1 lemon, halved Handful fresh flat-leaf parsley, roughly chopped Sea salt and freshly ground black pepper Crusty baguette, to serve Frying pan 24 cm Cutting board Sharp knife Kitchen paper Wooden spoon or spatula Tapa table tapas-table Frying Pan 24 cm frying-pan-24-cm Tapas Dishes tapas-bowls Tapas boards tapas-serving-board Beka Frying pan Maestro Alu Ø 24 cm – suitable for all heat sources – ceramic non-stick coating Beka Koekenpan Beka Frying pan Cicla stainless steel Ø 24 cm – suitable for all heat sources – ceramic non-stick coating Beka Koekenpan Forged Frying pan carbon steel with two handles Ø 24 cm – suitable for all heat sources – suitable for BBQ Forged Koekenpan Crispy air fryer shrimp with garlic-lime dip foodies-krokante-airfryer-garnalen-met-knoflook-limoendip Glutenvrije cassavemeel-blini's met crème fraîche en gerookte forel foodies-glutenvrije-cassavemeel-blini-s-met-creme-fraiche-en-gerookte-forel Classic beef carpaccio with arugula and Parmesan foodies-klassieke-rundercarpaccio-met-rucola-en-parmezaan Creamy tomato soup with basil and crème fraîche foodies-romige-tomatensoep-met-basilicum-en-creme-fraiche

Recipe

Gambas al ajillo with garlic and parsley

Gambas al ajillo is a Spanish classic that’s easy to recreate at home. With a good frying pan, some garlic and fresh gambas, you can put a tasty dish on the table in no time.

Course	Starter
Kitchen	Spanish
Servings	2 people

Preparation time

Preparation time	10 min
Total	15 min

Equipment

Frying pan 24 cm
Cutting board
Sharp knife
Kitchen paper
Wooden spoon or spatula

Ingredients

400 g raw gambas (peeled, tail on)
6 garlic cloves, thinly sliced
1 dried red chili, crushed (or chili flakes to taste)
80 ml good olive oil
50 ml dry sherry or dry white wine
1 lemon, halved
Handful fresh flat-leaf parsley, roughly chopped
Sea salt and freshly ground black pepper
Crusty baguette, to serve

How to make gambas al ajillo with garlic and parsley?

Pat the gambas dry with kitchen paper and season them with salt and pepper.
Heat the olive oil in the frying pan over medium heat. Add the garlic slices and the dried chili and fry for 1 minute until the garlic turns light golden. Be careful not to burn the garlic.
Turn the heat up to high and add the gambas. Cook 1.5 to 2 minutes per side until they are pink and just cooked through.
Deglaze with a splash of dry sherry or white wine and let it reduce for 30 seconds.
Remove the pan from the heat. Squeeze half the lemon over them and scatter the fresh parsley and, if you like, some flaky sea salt over the gambas.
Serve immediately in the pan or on a warm plate, with crusty baguette on the side for soaking up the garlic oil.

Cooking mode Prevents your screen from going to sleep

A hot pan is the secret behind perfectly seared gambas. Make sure the pan is very hot before the prawns go in so you get that nice sear on the outside while the inside stays juicy. Use a pan with a good non-stick coating so you need little fat and cleanup afterwards is a breeze.

This dish is ideal for sharing as tapas with a glass of cold white wine or cava. Turn it into a full dining experience by serving a few other small dishes alongside. Because eating together simply tastes best.

Related recipes

Crispy air fryer shrimp with garlic-lime dip

Crispy air fryer shrimp seasoned with paprika and garlic, served with a fresh lime dip. Quick to make, easy and always a hit.

View post

Glutenvrije cassavemeel-blini's met crème fraîche en gerookte forel

Deze luchtige blini's van cassavemeel zijn van nature glutenvrij en klaar in een handomdraai. Met een lepel crème fraîche en zachte gerookte forel serveer je iets bijzonders.

View post

Classic beef carpaccio with arugula and Parmesan

An elegant beef carpaccio with peppery arugula, crisp Parmesan and a lemon-olive oil dressing. Perfect as a starter for a dinner with friends or family.

View post