Gambas al ajillo

Gambas al ajillo

Total: 15 min. | Active: 15 min.
lactose-free
Nutritional value / portion: 295 kcal
, Fat: 22 g
, Carbohydrate: 1 g
, Protein: 23 g
A warm summer evening and the subtle scent of spicy garlic. Gambas al ajillo are a classic Spanish tapas. You only need a few ingredients to bring the full flavour of the south to your table. With a fresh piece of bread, it feels a bit like being on holiday.

Ingredients

4 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

8 tbsp olive oil
2 dried chilli peppers
3 garlic cloves, sliced
500 g frozen prawn tail, peeled and raw (organic), defrosted, dabbed dry
½ tsp sea salt
½ bunch flat-leaf parsley, finely chopped
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How it's done

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Heat the oil in a wide frying pan. Add the garlic and chilli, sauté for approx. 30 seconds. Add the prawns, fry for approx. 1 min. on each side, season with salt, and serve. Garnish with the parsley.

Good to know
Serve with: Fresh baguette.

How-tos

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