Written for one request, published for everyone
Gambas al Ajillo with Toasted Bread
Prawns cooked in sizzling garlic and paprika oil, mopped up with bread toasted in the pan.
- Total
- 20 min
- Hands on
- 15 min
- Serves
- 2
- Method
- hob
- Cuisine
- Spanish
Per serving · estimated
- Energy
- 660 kcal
- Protein
- 38 g
- Fat
- 32 g
- Carbs
- 52 g
Method
Step 1 of 9
Cut the baguette into thick slices.
baguette
Step 2 of 9
Toast the bread slices in a dry frying pan over medium heat for 2 minutes a side, then set aside.
- baguette
Step 3 of 9
Pat the prawns dry and season them lightly with salt.
raw peeled prawns
salt
Step 4 of 9
Slice the garlic into thin even slices.
garlic
Step 5 of 9
Warm the olive oil with the garlic and chilli flakes in the pan over low heat for 3 minutes until the garlic is pale gold.
olive oil- garlic
dried chilli flakes
What ‘ready’ looks like Step 6 of 9
Turn the heat to medium-high and lay the prawns in the oil in a single layer for 2 minutes.
- raw peeled prawns
Step 7 of 9
Turn the prawns and cook 2 minutes more, until pink, opaque and cooked to 63 °C.
- raw peeled prawns
What ‘ready’ looks like Step 8 of 9
Stir in the paprika and the sherry and let it bubble for 1 minute.
sweet paprika
dry sherry
Step 9 of 9
Squeeze over lemon juice, chop and scatter the parsley, and serve with the toast for the oil.
lemon
flat-leaf parsley- baguette
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.