Name: Gambas al ajillo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 300g large prawns (peeled and deveined); 6 cloves garlic (thinly sliced); 1 tsp chilli flakes; 60ml extra virgin olive oil; 50ml dry white wine; Handful flat-leaf parsley (chopped); Juice of half a lemon; Salt

Recipes

Gambas al ajillo

By Javen Chong · Jan 14, 2026

Sizzling prawns in garlicky, chilli-infused olive oil this classic tapas delivers maximum flavour for minimum effort, ready in just 15 minutes. The key is using enough good olive oil to create the signature golden, fragrant pool the prawns cook in. Serve immediately with crusty bread to soak up every last drop. Simple, fast, and deeply satisfying.

JC

Written by

Javen Chong

Ingredients list:

6-8 cloves of garlic
small pinch of dried red chilli pepper
handful of parsley (leaves & stem)
8-10 pieces of prawns
100-150ml of good olive oil
crusty bread (to serve)

Directions:

Difficulty: Easy
Feeds: 3-4 people
Cooking time: 15 minutes

Prepare the Prawns: If present, remove the shells from the prawns and devein them. Set aside.
Prep the Aromatics: Thinly slice the garlic cloves. Roughly chop the parsley leaves and separate them from the stems, reserving the stems for infusion.
Infuse the Oil: In a small pot, add the olive oil, sliced garlic, and parsley stems. Cook gently over low heat for 5–7 minutes, allowing the flavours to infuse without browning the garlic.
Add the Chili: Stir in the dried chilli peppers and let them bloom briefly in the infused oil.
Cook the Prawns: Add the deveined prawns to the pot in a clockwise rotation (so you know which prawn to flip first). Cook for about 2 minutes.
Flip & Finish: Flip the prawns and cook for an additional 1–2 minutes, until just cooked through.
Season: Season with salt and freshly cracked black pepper to taste.
Serve: Remove from heat and serve immediately with crusty bread to soak up the infused oil.