‘As the prawns hit the pan, their tails curl and their shells slowly transform to a perfect blush pink’

You will find this dish in pretty much every tapas bar in every coastal town in Spain.

Sizzling garlic prawns are a coastal sensation in Spain. Photo: Nikki To / TWAM

Lennox Hastie

2 min read

2 hours ago

The Weekend Australian Magazine

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Gambas al ajillo are fiery little prawns bathed in olive oil and garlic. You will find this dish in pretty much every tapas bar in every coastal town in Spain. As the prawns hit the pan, their tails curl immediately in contact with the hot oil, whilst their translucent shells slowly transform to a perfect blush pink. The sizzling heat of the pan intensifies the sweetness of the prawns. It is important that the garlic releases its aroma gently, so that it complements instead of overwhelms the flavour of the prawns. The olive oil, infused with garlic and the briny taste of the sea from the prawns, becomes a sauce in itself, the perfect foil to hunks of crusty bread to soak it up.

There’s something primal and very Australian about peeling prawns, whether cooked or raw; here the shells are incorporated to create an aromatic oil. The roasted prawn head oil gives the dish a complex, luxurious richness, balanced by the brightness of the preserved lemon and capers, whilst a pinch of dried chili flakes adds a gentle kick to the dish.

Gambas al ajillo and my other recipe today, Basque cheesecake, create a meal that feels like a ­journey, capturing the spirit of Spanish cuisine in all its warmth and vibrancy.

Simply delicious prawns, bathed in garlic and chilli. Photo: Nikki To / TWAM

Peeling prawns is an Australian tradition. Keep the shells to make a tasty prawn oil.

Gambas al ajillo (garlic prawns)

Ingredients

• 1kg fresh prawns, heads and shells on
• 400g can chickpeas, drained and rinsed
• ½ preserved lemon, flesh removed, finely diced
• 2 tablespoons capers, drained and rinsed
• 4 garlic cloves, thinly sliced
• 1 teaspoon chilli flakes
• Handful fresh parsley, chopped
• Sea salt

Roasted prawn head oil

• Heads and shells from the peeled prawns
• 150ml olive oil
• 1 fresh red chilli, deseeded, and finely sliced
• 1 bay leaf
• 1 garlic clove, finely chopped
• ½ teaspoon roasted coriander seeds
• Zest of ½ orange

Method

1. Peel the prawns, leaving the tail intact, and set them aside. Save the heads and shells to make the roasted prawn head oil. Heat 100ml of olive oil in a large pan over a high heat. Add the prawn heads and shells, cooking them until they turn a bright orange hue and become aromatic, 5 to 7 minutes. Add the garlic, chilli, coriander and bay leaf, letting the flavours infuse. Continue cooking for another 5 minutes, gently pressing the heads with the back of a spoon to release more flavour.
2. When the water has evaporated, add the remaining olive oil and orange zest. Reduce to a simmer and allow to cook for 15 minutes. Allow to cool slightly before straining the oil through a fine mesh sieve, discarding the solids.
3. Set the flavoured oil aside for cooking the prawns. In the same pan, heat the roasted prawn head oil over medium-high heat.
4. Add the sliced garlic and chilli, cooking for 1 minute until the garlic is golden and fragrant. Add the peeled prawns and cook for 2 to 3 minutes on each side, until they are pink and just cooked through.
5. Stir in the chickpeas, preserved lemon and capers. Season to taste. Cook for 2 to 3 minutes, allowing the chickpeas to absorb the flavours. Remove from the heat, stir in the chopped parsley, and give it a final toss to combine.

Serves 3-4