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Gambas al ajillo is Spain's most universally beloved tapa - a sizzling clay dish of fat prawns cooked with alarming quantities of garlic, dried hot peppers, and olive oil that arrives at the table still screaming in the bubbling oil. The ritual of the dish is as important as the recipe: the cook adds the prawns to the intensely hot garlicky oil and brings it to the table in the same earthenware cazuela, where the prawns finish cooking in the residual heat as guests crowd around. A splash of brandy or white wine added in the last 30 seconds lifts the flavors dramatically. The leftover oil at the bottom of the cazuela, mopped with bread, is considered by many to be the best part of the entire dish.
Prep
10 min
Cook
8 min
Total
18 min
Servings
4 srv
Difficulty
Easy
Calories
225 kcal
For 4 serving(s)
Per serving
Peel and devein the prawns, leaving the tails on for presentation; pat completely dry with paper towels.
Thinly slice the garlic; slice the dried hot peppers into rings, shaking out most of the seeds.
Heat olive oil very generously in a small earthenware cazuela or cast iron pan over the highest heat possible.
When the oil shimmers and is nearly smoking, add the garlic and peppers - they should sizzle immediately and turn golden within 30 seconds.
Add the prawns in a single layer; they should sizzle violently - cook 1 minute without moving.
Add a splash of brandy or white wine, toss the prawns once, and cook another 30-60 seconds until just pink and curled.
Remove from heat immediately, season with salt, scatter chopped parsley, and rush to the table still sizzling with plenty of crusty bread.
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