Gambas al ajillo

Gambas al ajillo

Gambas Al Ajillo

Gambas al ajillo

Recipe by Clodagh McKenna

Serves: 4

Ingredients:

  • 24 fresh raw prawns, peeled
  • 100ml Don Carlos extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 tbsp dried chili flakes
  • 2 tbsps flat leaf parsley, finely chopped
  • sea salt and freshly ground black pepper
  • 1 lemon
  • 4 slices of sourdough bread

Method:

  1. Place a frying pan over a medium heat and pour in the Don Carlos extra virgin olive oil.
  2. Next stir in the crushed garlic and dried chili flakes, and cook for one minute, then tip in the fresh raw prawns. Season with sea salt and freshly ground black pepper, toss and cook for one minute on each side, until they just turn pink. Then pour the juice of one lemon over the cooked prawns and sprinkle over the chopped flat leaf parsley, while still over the high heat and toss well.
  3. Toast or griddle the sliced sourdough bread and place them on four dishes.
  4. Drizzle the Don Carlos extra virgin olive oil over the toast, and spoon the prawns on top, scooping up all the juices from the pan and drizzling on top.
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