Gambas Al Ajillo (Garlic Prawns)

Gambas al Ajillo
We have in the North of Spain the Basque region which also produce pintxos, which are another take on tapas, but usually served on bread and skewered with toothpicks to keep the toppings on the bread (and to keep track of how many one’s eaten as the toothpicks pile up). If you go to San Sebastian or Bilbao you won't find the same pintxo served in two different restaurants. What is more you can reinvent them and vary them yourself.

Gambas Al Ajillo (garlic prawns) Pintchos

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

• 1/2 kg prawns, the bigger the better


• 1 small baguette, sliced


• 1 head of garlic


• ¼ cup olive oil


• 1 teaspoon smoked paprika


• 1/2 teaspoon hot Paprika


• ¼ teaspoon salt


• 100 ml of white wine (but you can add more if you like)


• 1 tablespoon chopped parsley


• Fresh ground black pepper

 

Rinse the prawns. Slice and toast the baguette.

Peel all the garlic and mince finely. Add to a pan over medium low heat with ¼ cup olive oil. I have my terracotta pots and dishes which I have brought from Spain, but a wok should also be fine.

Keep stirring, allowing the garlic to sizzle lightly (DO NOT burn the garlic) for a few minutes. Add the paprika and salt and stir.

Bring the heat up to medium and add the prawns to the pan. Let them cook for 90 seconds, flip, and add the white wine. Let everything cook together for another 3 to 5 minutes, or until the prawns are just cooked through. Place the prawns on toasted bread, drizzle with garlic oil, and garnish with parsley.