Gambas al Ajillo

Ingredients for Gambas al Ajillo

• 60ml olive oil

• 20 garlic cloves, thinly sliced

• 20 large prawns, peeled, deveined

• 1 chilli de árbol, crumbled

• 2 teaspoons brandy

• Kosher salt

• Finely chopped parsley (for serving)

How to make Gambas al Ajillo

Heat oil in a large skillet over medium-high until hot but not smoking. Add garlic and cook, stirring constantly to keep from burning, until golden, about 1 minute.

Add prawns and chilli de árbol to skillet and cook, tossing constantly, until prawns are cooked through, about 2 minutes. Add brandy and cook, continuing to toss constantly, 1 minute; season with salt.

To serve, divide prawns among plates and scatter parsley over top.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.