Prawns with Garlic

Pair with Oloroso

Prawns with garlic (or “gambas al ajillo”) is one of the most well-known tapas outside of Spain. Its popularity is due to the balance between the aromatic garlicky flavour and the spicy hint of the chilies. This dish is really popular when people go out to “tapear” (to have “tapas” as lunch or dinner). It is an absolute delicacy that you can cook at home as the recipe is really easy.

Ingredients

24 
King Prawns
8  
Cloves of Garlic
2-4 
Birds eye chillis (to taste)
Salt 
to taste
Chopped 
Parsley
Glug 
Olive Oil

Directions

If you buy fresh prawns, cut the head and remove the shells and the intestines, if the prawns are frozen, thaw them properly according to the instructions on the package. Once they are defrosted, dry with kitchen towel. Remove the intestines as well.

Peel the garlic and slice thinly. Pour a generous glug of extra virgin olive oil in a frying pan. On medium heat, fry the sliced garlic until golden, then remove them and keep them in a pan.

In the same extra virgin olive oil we fried the garlic, fry the prawns. Season them with a pinch of salt. In a high heat, fry them lightly on both sides (they should not be raw but not well done as they will become dry). Once they are cooked, pour the prawns with the extra virgin olive oil used for frying, in the pan with the golden garlic. Add the bird´s eye chilies and cook them in a low heat for 10 to 15 minutes.

The prawns with garlic must be served warm. This is a dish you can serve in plates to share rather than in individual ones. The traditional plate used in Spain to serve this tapa is clay bowls as they keep the warm for a long time.

To plate, chop a little bit of parsley and sprinkle over the prawns. Serve with some pieces of bread to dip in the extra virgin olive oil as it keeps all the aromatic flavour of the garlic and the chilies.

Que Rico Tapas , Cambridge United Kingdom Visit Website
Share this Recipe
serving and consuming

Pairing Oloroso with food

The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC. 

This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.

Oloroso fast facts

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

Smooth and Persistent

Ideal accompaniment for prolonging the sensation of intense flavours.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

Analytic data

  • Alcoholic content between 17 and 22% vol.
  • Sugar < 5 gr. / litre
  • Total Acidity (tartaric) 4 - 6 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
  • High in Gylcerine Content 8 - 10 gr. / litre
Que Rico Tapas , Cambridge United Kingdom Visit Website
Share this Recipe
Stay up to date on the lastest news from the Sherry region and events taking place near you.
Follow us

Meet the maker

José María Quirós Sacaluga
Bodegas Tradición ,...
Victoria Frutos Climent
Bodegas Real Tesoro &...
Reyes Gómez Rubio
Sánchez Romate ,...
Juan Manuel Hidalgo
Emilio Hidalgo ,...
Ignacio Lozano
Osborne , Enólogo
Jan Pettersen
Fernando de Castilla...
Manuel José Valcarcel Muñoz
Bodegas Fundador SLU...
Rocío Ruiz
Bodegas Urium ,...
Salvador Espinosa Rodríguez
Bodegas y Viñedos Díez-Mérito...
José Carlos Garrido Saborido
Bodegas Argüeso ,...
Jerez-Xérès-Sherry

#SHERRYLOVER

Classic, Passionate & Uniquely Spanish