Spanish garlic prawns

These “Gambas al ajilo” are great served as part of a tapas selection. Serve with crusty bread to mop up the juices.

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  • 4 tbsp extra virgin olive oil
  • 3 garlic cloves, chopped
  • 2 chillies (hot or mild, to taste), deseeded, chopped
  • 1 tbsp smoked paprika (or if not available, standard paprika)
  • ½ onion, finely chopped
  • 300g/10½oz bag cooked, frozen peeled prawns, defrosted, (or use raw king prawns, peeled and de-veined)


  1. Heat the oil over a gentle heat and add the garlic, chillies, paprika and onion. Cook until the onion is soft, without any colour.

  2. Add the prawns to the pan, and increase the heat slightly. Cook for 5-10 minutes (If you are using raw prawns, add to the pan and cook until the prawns have turned dark pink ).

  3. Serve with crusty bread to mop up the flavoursome juices.

Recipe Tips

This can also be served as a main course or light lunch without additional tapas dishes. Serve with crusty bread and a rocket and tomato salad.

If making for a gluten free diet, serve with gluten free bread.