Gambas al Ajillo

Chef Cheng Han,

Cordova Tapas & Wine

Chef Cheng and his wife purchased Cordova during pandemic times, embracing everything about Spanish tapas culture and its bold cuisine. Though he didn’t grow up around these dishes, the vibrantly spiced gambas al ajillo is reminiscent of Asian style chile flecked prawns. Because smoked paprika is an essential pantry spice in Spanish cuisine, and used in both recipes, it is worth sourcing a high quality brand.

Choose a loaf of bread at your favourite local bakery to sop up the delectable, spiced oil. Portuguese water bread, focaccia or a fluffy baguette work well.

Ingredients

6 extra jumbo size prawns

1/4 cup extra virgin olive oil

2 tsp garlic cloves, finely minced

2 Tbsp smoked paprika

1/2 tsp red pepper chilli flakes

salt

Garnish

parsley

espelette pepper

bread

Method

1. Pour olive oil into a hot pan.
2. Add garlic and sauté for 30 seconds, or until it starts changing colour.
3. Add prawns to the pan, adding a little salt, red pepper chilli flakes and smoked paprika to each prawn.
4. Cook for 30 seconds.
5. Flip the prawns adding a little salt and smoked paprika to each prawn again (no more chilli flakes).
6. Cook another 30 seconds until done.
7. Garnish with some parsley and espelette pepper.
8. Serve with 4 pieces of bread.

Yield 1 serving