Spanish Garlic Prawns Recipe
When you’re craving a true taste of Spain, Spanish Garlic Prawns absolutely deliver on bold flavors and fiery, garlicky goodness. Plump prawns sizzle in a bath of olive oil, garlic, and a whisper of smoky paprika, coming together in just minutes for a tapas classic that’s impossible to resist. Whether you’re hosting happy hour or treating yourself to something special, this dish is all about sharing, dipping, and savoring every last drop of its golden, garlicky oil.
Ingredients You’ll Need
This recipe for Spanish Garlic Prawns shines with just a handful of simple, yet vibrant ingredients. Each one plays a starring role, from the sweet, juicy prawns to the warm olive oil that carries the flavors of garlic and spice right to your taste buds.
- Prawns (1 pound, large, raw, peeled and deveined): Choose the freshest prawns you can find; their natural sweetness forms the backbone of the dish.
- Garlic (6 cloves, thinly sliced): The more garlic, the better—its aromatic intensity is the soul of Spanish Garlic Prawns.
- Extra Virgin Olive Oil (1/4 cup): Don’t skimp! Olive oil creates the luscious sauce you’ll want to mop up with bread.
- Red Pepper Flakes (1/4 teaspoon): Adds a gentle heat that keeps you coming back for more.
- Sweet Smoked Paprika (1/4 teaspoon): For irresistible smokiness and a bright pop of color.
- Salt (to taste): A light sprinkle really makes all the flavors sing.
- Lemon Juice (from 1/2 lemon): Adds brightness and beautifully balances the richness.
- Fresh Parsley (2 tablespoons, chopped): A sprinkle of green for freshness and color—don’t skip it!
- Crusty Bread (optional): The perfect vehicle for soaking up every last bit of those mouthwatering garlic-oil juices.
How to Make Spanish Garlic Prawns
Step 1: Prep the Prawns
Grab a clean kitchen towel or paper towels and pat your prawns dry—this is key for getting that gorgeous sear and keeping the oil from splattering. Sprinkle the prawns lightly with salt to enhance their natural sweetness.
Step 2: Infuse the Oil
In a large skillet, pour in the extra virgin olive oil and set it over medium heat. As the oil warms, scatter in the sliced garlic and red pepper flakes. Stir gently for 1 to 2 minutes until the kitchen smells gloriously garlicky. Be careful not to let the garlic brown; you want it golden and fragrant, not crispy.
Step 3: Sear the Prawns
Add the prawns in a single layer to the sizzling oil. Let them cook undisturbed for about 2 to 3 minutes on each side. You’re looking for that beautiful transformation—firm, pink, and opaque. Work in batches if needed so you don’t crowd the pan!
Step 4: Season and Finish
With your prawns cooked through, sprinkle the smoked paprika evenly over everything and toss to coat. The smoky aroma is unmistakable! Slide the skillet off the heat, then squeeze in the fresh lemon juice. This final touch brightens up all those deep, rich flavors.
Step 5: Garnish and Serve
Finish by scattering over a generous handful of chopped parsley. Serve your Spanish Garlic Prawns straight from the skillet while they’re still bubbling hot, with slices of crusty bread for dipping. Enjoy immediately for the most authentic experience!
How to Serve Spanish Garlic Prawns
Garnishes
A shower of fresh parsley right before serving is more than just a pretty touch—it adds essential freshness to balance the richness of your Spanish Garlic Prawns. For an extra burst of color and zesty lift, tuck in lemon wedges on the side. The bright green and yellow practically scream “eat me!”
Side Dishes
Nothing soaks up that golden garlic oil quite like thick slices of crusty bread, making it the must-have side. If you’re building a full tapas spread, serve your Spanish Garlic Prawns alongside Patatas Bravas, marinated olives, or a crisp Spanish salad. Even a simple side of sautéed spinach works wonders to round out the flavors.
Creative Ways to Present
Bring your Spanish Garlic Prawns to the table still sizzling in a cast iron skillet or terracotta cazuela for maximum dramatic effect. Prefer tapas-style? Divide into small, shallow bowls for each guest. Or, make elegant skewers for cocktail parties—just thread a few prawns onto toothpicks, drizzle with garlic oil, and sprinkle with parsley.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, let your Spanish Garlic Prawns cool completely before transferring them to an airtight container. Store in the refrigerator for up to two days. Keep any extra garlic oil—it’s liquid gold on toast or tossed with pasta.
Freezing
It’s best to enjoy Spanish Garlic Prawns fresh, but you can freeze any cooked leftovers for up to one month. Store in a freezer-safe container, making sure the prawns are submerged in oil to prevent freezer burn. Thaw overnight in the fridge before reheating.
Reheating
For best flavor and texture, gently reheat Spanish Garlic Prawns in a skillet over low heat until just warmed through. Avoid microwaving, which can make prawns rubbery. If the oil looks separated, give everything a gentle stir to bring it back together.
FAQs
Can I use frozen prawns or shrimp for Spanish Garlic Prawns?
Absolutely. Just make sure your prawns are fully thawed and thoroughly dried before cooking. This step ensures a perfect sear and prevents the dish from turning watery.
Is there a substitute for smoked paprika?
If you can’t find sweet smoked paprika, a pinch of hot paprika or even regular paprika works. Smoked paprika does bring a distinctive flavor, so use it if you can—it really sets authentic Spanish Garlic Prawns apart!
What’s the difference between prawns and shrimp for this dish?
Prawns and shrimp are easily interchangeable here, so use whichever is available. Both offer that juicy, tender bite and soak up the garlicky oil perfectly. Spanish Garlic Prawns work with either, so don’t worry about a strict swap.
Can I make this dish less spicy?
Yes! Simply reduce the amount of red pepper flakes or leave them out altogether for a milder version of Spanish Garlic Prawns. The garlic and smoked paprika will still provide plenty of flavor.
How do I avoid overcooking the prawns?
Keep a close eye on them. As soon as the prawns turn pink and opaque on both sides, take them out of the pan. Overcooked prawns turn rubbery, so remember: quick cooking is key for perfect Spanish Garlic Prawns.
Final Thoughts
If you love simple, stunning flavors and communal dining, you owe it to yourself to try Spanish Garlic Prawns at home. Each garlicky, sizzling bite brings a little taste of Spain to your table—just don’t forget the bread for that irresistible sauce! Gather your loved ones and enjoy.
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Spanish Garlic Prawns Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A classic Spanish dish, Spanish Garlic Prawns, or ‘Gambas al Ajillo,’ are succulent prawns cooked in a flavorful garlic-infused olive oil with a hint of smoked paprika and a touch of lemon. This recipe is perfect as an appetizer or a main dish, served with crusty bread to soak up the delicious garlic oil.
Ingredients
Main Ingredients:
- 1 pound large raw prawns (shrimp), peeled and deveined
- 6 cloves garlic, thinly sliced
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon sweet smoked paprika
- Salt to taste
Additional:
- Juice of 1/2 lemon
- 2 tablespoons chopped fresh parsley
- Crusty bread for serving (optional)
Instructions
- Prepare the Prawns: Pat the prawns dry and season with salt.
- Cook Garlic and Spices: Heat olive oil in a skillet, add garlic and red pepper flakes, cook until fragrant.
- Cook the Prawns: Add prawns, cook on each side until pink, sprinkle with smoked paprika.
- Finish and Serve: Remove from heat, squeeze lemon juice, garnish with parsley, serve with bread.
Notes
- Serve hot in a cast iron skillet for an authentic experience.
- Substitute smoked paprika with hot paprika for extra heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 260
- Sugar: 0g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 180mg
