Introduction:

Gambas al ajillo (garlic prawns) is a beloved tapa from Spain, featuring prawns (gambas) sautéed in olive oil (aceite de oliva), garlic (ajos), chilli (guindilla), and a splash of dry sherry (jerez). The dish is typically served sizzling in a clay dish (cazuela), making it a favourite in tapas bars across Spain, especially in Madrid and Andalusia. Its simplicity highlights the quality of the prawns and the rich flavours of the garlic-infused oil.

A Taste of History:

Gambas al ajillo originated in southern Spain, particularly in the coastal regions of Andalusia, where the abundance of prawns and olive oil shaped this iconic dish. The dish gained popularity as part of Spain’s evolving tapas culture, traditionally served in tabernas (taverns) as a quick snack for workers and fishermen. As tapas became more central to Spanish dining culture in the 20th century, Gambas al ajillo emerged as a staple, enjoyed both in casual bars and finer dining establishments across the country.

Over time, the dish spread from southern Spain to other regions like Madrid, where it became a signature tapa. Its rustic appeal - served in small terracotta dishes, often still sizzling - adds to the communal spirit of Spanish dining, where sharing small plates of food is central to the experience. The use of dry sherry (jerez) or white wine reflects the influence of Spain’s sherry-producing regions, particularly Jerez in Andalusia.

Key Ingredients:

• 500g large prawns (gambas grandes), peeled and deveined

• 6 cloves garlic (ajos), thinly sliced

• 100ml extra virgin olive oil (aceite de oliva virgen extra)

• 1-2 dried red chillies (guindillas) or 1 teaspoon chilli flakes (copos de guindilla)

• 50ml dry sherry (vino fino or jerez seco)

• Fresh parsley (perejil fresco), finely chopped

• Salt (sal) and black pepper (pimienta negra) to taste

• Crusty bread (pan) for serving

Preparation Guide:

1. Prepare the prawns: Peel and devein the prawns, leaving the tails on for presentation if desired. Season with salt and black pepper.

2. Heat the oil: In a frying pan or cazuela, heat the olive oil over medium heat.

3. Sauté the garlic: Add the sliced garlic to the oil and sauté gently until golden, about 1-2 minutes.

4. Add the chillies: Add the dried red chillies or chilli flakes and cook for another minute, letting the oil absorb the heat.

5. Cook the prawns: Add the seasoned prawns in a single layer, cooking for 1-2 minutes on each side until they turn pink.

6. Deglaze with sherry: Pour in the dry sherry and let it sizzle, allowing the alcohol to evaporate.

7. Finish with parsley: Sprinkle freshly chopped parsley over the prawns.

8. Serve immediately: Serve the prawns and garlic-infused oil in a clay dish, accompanied by crusty bread for dipping.

Special Ingredients:

• Prawns: Large, fresh prawns are ideal, but frozen prawns can also be used. Prawns with shells and heads on will add more flavour.

• Garlic: Thinly sliced garlic should be sautéed gently to avoid burning, which would result in bitterness.

• Olive Oil: High-quality extra virgin olive oil is essential as it forms the base of the dish’s flavour.

• Sherry: Dry Spanish sherry like fino or manzanilla adds depth. White wine can be used as a substitute, but sherry is preferred for authenticity.

Regional Differences:

• Madrid: Gambas al ajillo is a staple in the city’s famous tapas bars, often served in sizzling terracotta dishes (cazuelas).

• Andalusia: The dish is often prepared with local prawns and may include a touch of smoked paprika (pimentón) for extra depth.

• Catalonia: Prawns may be cooked with a splash of Cava (Spanish sparkling wine), giving the dish a lighter, celebratory twist.