No tapas spread would be complete without the famous Gambas al Ajillo. These Spanish Garlic Prawns are on almost every menu in every Spanish restaurant and for good reason, they are delicious. What’s more is they are super easy and quick to make with minimal ingredients and a very speedy cooking time.

This is one of those dishes that sits perfectly alongside other quick Spanish seafood plates like Spanish Garlic Clams or something a little heartier like Chorizo with Chickpeas and Cider.

The origin story

Gambas al Ajillo hails from the southern region of Spain, particularly from Andalusia. Its roots can be traced back to the coastal villages where fresh seafood reigns supreme. Legend has it that fishermen would prepare this dish right on their boats, using the catch of the day and a handful of pantry staples. Over time, Gambas al Ajillo has become a beloved dish in Spanish cuisine, enjoyed in tapas bars all over Spain and around the world.

Ingredients in Gambas al Ajillo

You only need a few good quality ingredients to make these amazing garlic prawns:

• Fresh king prawns (not little ones, you need a decent size)
• Garlic (lots)
• Olive oil ( a good quality Spanish olive oil if you can)
• Bay leaves
• Chilli flakes
• Smoked paprika
• Sea salt flakes
• Fresh parsley
• Fresh lemon

Tips for making Spanish Garlic Prawns

Tip 1. Traditionally Gambas al Ajillo would be cooked in the oven in little cast iron posts called “cazuelitas” or “cazuelas”, however I have adapted this recipe, so that it is cooked in a cast iron pan over a stove top instead. The reason for this is that I have no more room in my kitchen cupboards for cooking vessels or utensils 🤣 but also for ease. I find if I am cooking this as part of a tapas spread it’s easy to do it for multiple people in one pan and then spoon it into individual dishes.

Tip 2. Start the garlic and oil in the pan together at room temperature and then bring the heat up. This will ensure the garlic doesn’t burn and become bitter. It will also help with completely infusing the oil with the garlic flavour.

Tip 3. Don’t over cook the prawns, they will need about 1 – 2 minutes on each side, so a maximum of 4 minutes in total depending on the prawn size, any longer and you will have rubbery prawns.

What do you serve with Gambos al Ajillo?

Honestly, I’m very happy eating these as they are, with some warm crusty bread to mop up all that garlicky oil. If you’re putting together more of a Spanish-style spread though, they work really well alongside something simple like pan con tomate or a few pintxos like Gildas.

From there, you can round things out with a few extras — good olives, Manchego, jamón, or anything you’d happily snack on with a drink in hand.

If you want to build it out properly, I’ve pulled together a full guide on what to eat in Spain.

Pairing suggestions 🍷

While sangria is often the drink of choice at a lot of Spanish restaurants, for a more sophisticated tipple try a Fino or Manzanilla Sherry. Both have a crispness and acidity that complement the brininess of seafood tapas.

Final thoughts

With just a handful of ingredients, you can create a dish that transports you straight to the sun-soaked shores of Spain. Whether you’re hosting a tapas night with friends or simply craving a taste of the Mediterranean, Gambas al Ajillo is sure to satisfy your cravings and leave you longing for more. ¡Buen provecho!

If you are looking for more delicious seafood recipes we have loads in our SEAFOOD SECTION