4 as a tapas dish

Garlic & Chilli Prawns

Gambas al Ajillo is a popular Spanish tapas dish, which also makes a great mid-week supper when served on toasted bread with a side-salad. It’s delicious and so easy and quick to prepare. For a really authentic touch, add a splash of dry sherry when cooking.

Found in this book

Ainsley's Mediterranean Cookbook


Sprinkle the prawns with a little salt.

Heat the olive oil in a large frying pan over a medium–high heat. Add the prawns and cook for 1–2 minutes, then turn. Add the garlic, paprika and chilli and cook for a further 2 minutes or until the prawns are pink and cooked through. Squeeze over the lemon juice, then sprinkle over a little extra salt and the chopped parsley.

Serve immediately with extra lemon wedges for squeezing and plenty of napkins to wipe your fingers after peeling the prawns!



  • 16 large raw king prawns, shell on
  • 4 tbsp extra virgin olive oil
  • 4 garlic cloves, sliced
  • ½ tsp hot/sweet smoked paprika
  • ½ tsp dried chilli flakes
  • juice of ½ lemon
  • 1 tbsp finely chopped fresh flat leaf parsley
  • sea salt, for sprinkling
  • lemon wedges, to serve