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Tapas: Gambas al Ajillo - Garlic Prawns

This recipe has been reproduced with the kind permission of

The site is the work of Steve and Carole who have retired to the good life in Spain and are passionate about their tapas.

There is a whole lot more to find out about Tapas on the web site as well as more information about Spanish food. Want to know about Sapnish sherry? Have a look at the web site:

Another example of how the simplest of tapas can be so tasty. Don’t use pre-cooked or frozen prawns for this dish, you need decent-sized fresh ones.


1 kg (2 lb) fresh prawns (shrimp)
6 or 8 cloves garlic, finely chopped
olive oil, for cooking


  • Pre-heat the oven to 250°C (500°F, gas 9).
  • You can leave the heads on the prawns or take them off, it’s up to you, but do peel them and leave the tails on. Carefully pull out the vein, starting at the head end.
  • Take four individual ovenproof dishes and put about 1 cm (˝ inch) of oil in each one.
  • Divide the chopped garlic beween them also and put them in the oven for 10 minutes or until they’re sizzling hot.
  • Remove from the oven and divvy up the prawns into the four pots.
  • Put back into the oven for another 5 minutes or so until the prawns are nicely pink and cooked.
  • Serve immediately, straight from the oven, while they’re still sizzling.
  • Don’t forget to mop up all that hot, garlicky oil with some fresh bread!

Serves 4

Proper Spanish Tapas