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Gambas al Ajillo: Origins, Food Culture & Authentic Recipe
Prawns, garlic, olive oil and chilli are cooked very quickly at high heat to create an immediate tapas classic.
RegionSpain-wide
DishPrawns, garlic, olive oil and chilli are cooked very quickly at high heat to create an immediate tapas classic.
Flavour profileregional · Spanish · ingredient-led
Spain-wide
Gambas al Ajillo: Spain on the plate
Prawns, garlic, olive oil and chilli are cooked very quickly at high heat to create an immediate tapas classic.
Origins & history
Origins and development
Gambas al Ajillo reflects Spain’s strongly regional food culture and the local ingredients and techniques associated with Spain-wide.
Food culture
How Spain eats it
The dish belongs to a food culture in which regional identity, shared eating and ingredient quality matter as much as the recipe itself.
Cook it yourself
How to prepare authentic Gambas al Ajillo
Ingredients
- 500 g raw prawns
- 6 garlic cloves
- 100 ml olive oil
- 1 dried chilli
- salt
- parsley
Preparation
- Slice the garlic thinly.
- Heat olive oil with garlic and chilli until fragrant.
- Add the prawns and cook only until just done.
- Finish with parsley and serve immediately.
Good to know
Frequently asked questions
What is Gambas al Ajillo?
Prawns, garlic, olive oil and chilli are cooked very quickly at high heat to create an immediate tapas classic.
Where does Gambas al Ajillo come from?
It is particularly associated with Spain-wide.