Gambas al Ajillo

Gambas al Ajiillo is definitely in the top five tapas I would order or at least in the top ten, as there are so many tasty tapas to chose from. However, I have been on the end of some over cooked gambas which I can only assume was down to using pre-cooked prawns?

Anyway, when Gambas al Ajillo are good they are awesome and it is one dish I love to bring to the table.

Last year my wife had a few colleagues over for an evening on our new terrace, so I decided I would be chef for the night and I would knock up tapas and bring them to the table, hot and fresh. The idea was great. I had my Mise en place in the kitchen, including a nice Rioja and I went to work with the ingredients and served them fresh and hot. The colleagues absolutely fell in love with the Gambas al Ajillo, in fact we had to hold one back from licking out the cazuela!

But, simple and quick, this is a great tapa to tempt your guests!

Serves 4:

Ingredients:

• 1/2 kg shelled raw prawns, not too large
• Spanish olive oil
• 4 cloves garlic, minced
• 1 tbsp butter
• 1 tsp chili flakes
• 1 tsp smoked pimenton
• 1 small handful chopped flat leaf parsley
• A shot of dry sherry
• Salt for seasoning

Preparation method:

Cover the bottom of the pan with the oil and heat up. Add the garlic and chili flakes and cook until sizzling then add the prawns. When they are pink and sizzling add the shot of sherry, give the pan a good shake, add the butter, give the pan another shake then pour into a cazuela. sprinkle with some sea salt and the smoked pimenton and chopped parsley.

Serve and enjoy!