Gambas al Ajillo (prawns with garlic) is one of the most popular and widely available dishes in Lanzarote. It is a delicious dish that blends the flavor of the prawns with a touch of garlic and chili, which makes it a delight to eat at any time, especially if freshly made and served with a lots of crusty bread for mopping up the delicious oil. Try sharing one with friends and family.
Traditionally cooked in a ceramic dish with a lid over a flame. There are variations such as unpeeled cooked prawns laid out on a plate and drizzled with the tasty oil but the best, as is almost always the case, is the traditional way of preparing and serving this dish!
Gambas al Ajillo
Serves: up to 6 people
Preparation: aprrox 15 minutes
Cooking time: approx 6-10 minutes
24 Raw, peeled prawns (logostinos are best, allow 3-5 per person)
6-10 cloves of garlic, peeled & sliced
4-8 small dried chillies
300ml vegetable oil
Small pinch of chopped fresh flat leaf parsley (optional)
- Peel and clean the prawns, peel and slice the garlic cloves.
- In a suitable dish for cooking on a gas/electric hob, add the oil and heat.
- Once the oil is hot, add the garlic & chillies, allow to cook for a minute or two until you see the garlic begin to go golden.
- Add the prawns and stir into the oil, garlic & chillies, once the prawns turn white and pale pink all over they are cooked.
- Add a pinch of freshly chopped flat leaf parsley to garnish, cover with a lid and serve immediately.
Tips & Variations
If the dish you have used does not have a lid, try using a plate to cover until you get it to the table.
The dried chillies most widely used in Lanzarote are guindillas cayenna (small dried cayenne chillies).
Lots of fresh crusty bread, such as a baguette, to mop up all the delightful oil!
Have you tried our recipe, or tried a variation? Let us know how it turned out!