Preparation

Garlic prawns (gambas al ajillo) are a very popular dish in Spanish cuisine. The main ingredients are prawns (or shrimps), garlic and extra virgin olive oil and the dish is traditionally made in a clay pot. We may add some chopped chilli or a splash of sherry to add to the taste. Chopped fresh or dried parsley is usually sprinkled on top when serving the dish.

This is a protein-rich dish which can be served either as a starter or as a main course. In common with other seafood and fish, prawns are rich in quality proteins, low in fat and contain moderate amounts of cholesterol.

Preparation:

The first thing to do is to peel the prawns, removing the head, the shell and the intestines, the dark thin line that runs from the head to the tail on the upper side of the prawn.

Peel and chop the garlic into small pieces or thin slices.

If you do not have a clay pot, you can use a frying pan. Cover the bottom of the pot or pan with Betis olive oil.

When the oil is hot, add the garlic and the chilli and cook on a low heat, taking care not to burn the garlic. When the garlic is lightly browned, throw in the prawns with a little salt.

Fry the prawns lightly on both sides, but be careful not to overcook them, so that they do not lose their characteristic fresh taste.

Before serving the dish, we can add a little white wine and keep the pan on the heat for another 30 seconds.

The prawns can be served in the clay pot, if one has been used, or in a serving dish, adding a little finely chopped parsley.

Note: serves 4. Preparation time: 20 mins. Cooking time: 5 mins.