A MEAL YOU CAN MAKE
Gambas al ajillo with bread
Prawns quickly cooked in garlic oil, with bread and fresh tomatoes.
About 23 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 350g Raw peeled prawns, defrosted in fridge if frozen
- 20g Garlic, thinly sliced
- 40ml Olive oil
- 0.25 tsp Chilli flakes
- 15g Parsley, chopped
- 0.5 whole Lemon, juice
- 180g Bread, to serve
- 200g Tomatoes, sliced
Allergens: Crustaceans and wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~539 kcal · 40g protein · 49g carbohydrate · 22g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Thaw prawns fully in the fridge if needed and pat dry. Slice garlic thinly, chop parsley and slice tomatoes. Keep raw-prawn utensils separate.
Flavour the oil
Warm oil gently over medium-low heat. Add garlic and chilli and stir until fragrant and pale gold; do not let garlic turn dark.
Cook the prawns
Raise heat to medium and add prawns in one layer. Turn until all are opaque and pink through the centre, following packet time if longer. A clean probe can confirm 75°C for 30 seconds. Cook in batches if crowded.
Check and serve
Take off heat and add parsley and lemon juice. Serve immediately with bread to dip and sliced tomatoes. Warn diners that the oil and pan are hot.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 10 min · Cooking: about 8 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Spanish-inspired garlic prawns. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.