Chef-tested recipe
Sizzling Spanish prawns in garlic-infused olive oil with dried chilli, fino sherry, and parsley
Gambas al ajillo is a Spanish tapas-bar essential in which prawns arrive sizzling in garlic-scented olive oil. The key is restraint: garlic is infused until pale gold, prawns cook only until just opaque, and a small splash of dry sherry lifts the pan without turning the oil into a heavy sauce. Butter and prepared seasonings are unnecessary.
Recipe at a glance
- Servings
- 4 servings
- Prep Time
- 10 mins
- Cook Time
- 10 mins
- Total Time
- 20 mins
- Cuisine
- Spanish
- Course
- Supper or tapas
- Cooking Method
- Gentle garlic infusion and rapid sautéing
- Difficulty
- Easy
- Best Served With
- Crusty Spanish bread, a simple tomato salad, and chilled fino sherry or Albariño.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Wide cazuela or frying panpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Kitchen paperpaid link
- Tongspaid link
- Digital kitchen scalepaid link
Ingredients
For the gambas
- Large raw prawns: 600 g, peeled and deveined
- Fine sea saltpaid link: 5 g
- Extra-virgin olive oilpaid link: 120 ml
- Garlic: 50 g, thinly sliced
- Dried Spanish guindilla chilliespaid link: 2, broken
- Sweet smoked Spanish paprika: 1 g
- Dry fino sherry: 30 ml
- Flat-leaf parsley: 20 g, finely chopped
For finishing
- Fresh lemon juice: 10 ml
Preparation Overview
Pat the prawns completely dry and season them with the salt. Slice the garlic into even, thin pieces. Break the dried chillies and remove some seeds for gentler heat. Measure the sherry before the pan becomes hot.
Method
Warm the olive oil and garlic together in a wide cazuela or frying pan over medium-low heat.
Cook for 3–4 minutes, stirring often, until the garlic is fragrant and pale gold at the edges.
Add the dried chillies and paprika. Stir for 10 seconds, taking care not to scorch the paprika.
Increase to medium-high heat. Add the prawns in one layer and cook for 60–90 seconds.
Turn the prawns and cook for another 45–60 seconds until just opaque through the centre.
Add the sherry around the edge of the pan and let it bubble for 20–30 seconds.
Remove from the heat. Fold in parsley and lemon juice.
Carry the pan carefully to the table while the oil is still sizzling and serve immediately.
Beginner Technique Notes
Dry prawns sear; wet prawns release water and dilute the garlic oil.
Garlic must stay pale gold. Remove the pan briefly from the heat if it colours too quickly.
Prawns continue cooking in the hot oil after leaving the stove, so stop as soon as they turn opaque.
Add paprika for only a few seconds before the prawns because it burns easily.
Tips and Variations
Use shell-on prawns only if diners are comfortable peeling them in hot oil; peeled prawns are easier for tapas service.
Fino sherry is optional in some regional versions but adds a dry, nutty lift.
Do not replace olive oil with butter; the generous garlic-infused oil is integral to the dish.
For a hotter version, break both guindillas and retain their seeds.
Serving Ideas
- Serve in the warm cazuela or pan so diners can spoon prawns and garlic oil onto bread. Warn guests that the vessel and oil are hot.
Storage
Best served immediately. Refrigerate leftovers with the oil for up to 1 day and reheat gently just until warm; prolonged reheating toughens prawns. Do not freeze the finished dish.
Nutritional Value
Allergen Notes
Contains crustaceans and sulphites from sherry. Alcohol is reduced during cooking but may not evaporate completely.
Frequently Asked Questions
Why did my prawns become rubbery?
They were cooked too long or left simmering in the hot oil after becoming opaque.
Can butter be added?
Butter is unnecessary and moves the dish away from its characteristic olive-oil base.
What is guindilla?
It is a dried Spanish chilli commonly used to give the garlic oil clean heat.
Can frozen prawns be used?
Yes. Thaw them safely in the refrigerator, drain, and dry extremely well before cooking.
