Spanish-Style Garlic Prawns

Introduction:

Spanish-style garlic prawns, known for their vibrant flavor, are a popular tapas choice. Juicy, succulent prawns are simmered in a rich garlic-infused olive oil sauce, with a hint of spice. This dish is best served with fresh crusty bread, making it a simple yet flavorful choice for any gathering.

What Kind of Prawns Work Best? For this recipe, large prawns or tiger prawns are ideal. While smaller prawns can be used, bigger prawns offer a better texture and appearance, ensuring a tastier result. Opt for fresh or frozen prawns that have been peeled and deveined for convenience.

To Peel or Not to Peel? Both options work well, but peeled prawns are more convenient when serving. However, leaving the shell on adds an extra depth of flavor to the sauce, as many Spanish restaurants do.

Cooking Tips:

• Watch the prawns closely as they cook. They should only be in the pan briefly, and once they turn pink and opaque, they’re ready.
• The prawns will continue cooking in the sauce even after being removed from the heat.

The Garlic Sauce: The magic of this dish lies in the sauce. Olive oil, garlic, and red pepper flakes create a flavorful base. Here’s how to elevate it:

• Olive Oil: Use a good-quality olive oil to bring out the best flavors. About ½ cup of extra virgin olive oil will create enough sauce to pair with bread.
• Garlic: Finely chop 10-12 garlic cloves. Avoid pressing the garlic too finely, as it can burn easily. You want just enough browning to flavor the oil without bitterness.
• Red Pepper Flakes: Add a teaspoon of crushed red pepper or use whole dried chilies for an extra kick.
• Paprika: Sweet Spanish paprika adds a lovely color and subtle smokiness.
• Sherry or White Wine: A splash of dry sherry or wine brings acidity, balancing out the richness of the oil and garlic.
• Lemon Juice: A squeeze of lemon cuts through the richness and brightens the dish.
• Fresh Parsley: Garnish with parsley for a fresh finish.

Step-by-Step Preparation:

1. Prep the Prawns: Start by patting the prawns dry, seasoning them with salt. Let them sit for a few minutes while you prepare the sauce.
2. Heat the Oil: Warm your olive oil over medium heat, then add garlic and red pepper flakes. Stir for 30-60 seconds until the garlic is fragrant and begins to brown lightly.
3. Cook the Prawns: Add the seasoned prawns and paprika to the pan. Cook for about 3 minutes or until the prawns turn pink and are cooked through. Remove the pan from heat.
4. Add Wine and Lemon Juice: Off the heat, add sherry or wine, along with lemon juice and parsley, mixing them into the sauce.
5. Serve: Transfer the prawns and sauce to a serving dish and serve immediately with crusty bread.

Serving Suggestions: Gambas al Ajillo is perfect as a tapa, accompanied by crusty bread to soak up the delicious sauce. You can also serve it over rice or with roasted vegetables for a complete meal. Pair it with a refreshing drink like Tinto de Verano or sparkling water.

Make it a Feast: Want to expand your Spanish-themed spread? Add a few more classic dishes like grilled octopus or patatas bravas. For dessert, churros with chocolate or crema catalana make for the perfect sweet ending.

FAQs:

1. What prawns work best for this dish?
   Large tiger prawns or jumbo prawns deliver the best texture and flavor for Spanish garlic prawns.
2. Can I use frozen prawns?
   Yes, thaw the prawns in cold water before cooking.
3. What should I serve with this dish?
   Crusty bread is a must to dip into the garlic oil sauce, or serve it over rice for a more substantial meal.
4. Is paprika necessary?
   While optional, paprika adds depth and a beautiful color to the dish.
5. Can I make this dish ahead of time?
   It’s best served fresh, but you can prepare the sauce in advance. Reheat the sauce gently and add the prawns just before serving to ensure they stay juicy and tender.
6. How spicy is this dish?
   The level of heat depends on how much red pepper flakes you use. You can adjust the spice level to your preference by adding more or less chili.
7. Can I substitute white wine for sherry?
   Yes, white wine is a great alternative to sherry. It still provides the necessary acidity, but sherry gives a slightly deeper flavor.
8. How do I prevent the garlic from burning?
   Keep the heat at medium and stir constantly. Once the garlic turns a light golden color, it’s time to add the prawns to avoid overcooking.
9. What can I use instead of lemon juice?
   If you don’t have lemon juice, lime juice or even a splash of vinegar can provide a similar acidic balance to the dish.
10. Can I use other seafood for this recipe?
    Absolutely! You can substitute prawns with scallops, squid, or even small pieces of fish. Just adjust the cooking time depending on the seafood.
11. Do I need to marinate the prawns?
    While a brief seasoning with salt is enough, you can marinate the prawns in olive oil, garlic, and lemon zest for a short time to enhance the flavor.
12. Can I add other herbs or spices?
    Yes, feel free to experiment with fresh thyme, rosemary, or even a pinch of smoked paprika for a different flavor twist.
13. How long can I store leftovers?
    Leftover prawns can be stored in an airtight container in the fridge for up to 2 days. However, they’re best enjoyed fresh.
14. What’s the best type of bread to serve with this dish?
    A rustic, crusty bread like a French baguette or sourdough works best for soaking up the flavorful garlic oil.
15. Is this dish gluten-free?
    The prawns and sauce are naturally gluten-free. Just ensure that any bread served alongside is also gluten-free if necessary.

Enjoy this simple yet flavorful dish that brings a taste of Spain to your table!