Main Ingredients
- Fresh red prawn: 110 g
- Fine salt: 2 g
- Extra virgin olive oil: 70 g
- Dried garlic: 10 g
- Small cayenne pepper: 1 piece
- Chopped fresh parsley: 2 g
Preparation of Gambas al Ajillo
Preparation of the Prawns
Peel the prawn tails, keeping the end with the fins to enhance presentation. Keep refrigerated.
Aromatization of the Oil
Heat a pan over high heat until very hot. Add the extra virgin olive oil and, once well heated, add the sliced garlic and the split cayenne pepper. Sauté until they release their fragrance, taking care not to burn the garlic.
Cooking the Prawns
Season the prawns with a pinch of salt and add them immediately to the pan. Fry for a few seconds, just until they change color and remain juicy.
Garnish and Presentation
- Finely chopped fresh parsley
- Crispy artisanal bread (serving suggestion)
Serve the prawns with the flavored oil and garlic, sprinkle with fresh parsley, and cover to keep warm. When uncovered in front of the guest, the prawns should sizzle, offering the characteristic sensory spectacle of this recipe.
A jewel of seafaring tradition
Our gambas al ajillo are the refined expression of a Spanish classic. A recipe that may seem simple, but at Cañete we elevate it with exceptional ingredients, precise technique, and absolute respect for the flavors of the Mediterranean.
Each bite combines the juiciness of the red prawn with the intensity of golden garlic and the aroma of cayenne, served at the perfect point to preserve all its character. A dish that delights the senses and pays tribute to the most authentic Spanish cuisine.
Book your table at Bar Cañete and discover how the everyday becomes haute cuisine.
