Ingredients:

  • 3/4 cup Extra Virgin Olive Oil (high-quality)
  • 8 to 10 cloves Garlic, thinly sliced
  • 2 small Dried Guindilla Chiles (or 1 tsp crushed red pepper flakes)
  • 1 tablespoon Dry Sherry (Fino or Oloroso, optional)
  • 1 lb Large raw Prawns, peeled and deveined
  • 1/2 teaspoon Flaky Sea Salt, plus more to taste
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1/2 medium Lemon
  • 2 tablespoons Fresh Flat-Leaf Parsley, roughly chopped

Instructions:

  1. Pat the prawns very dry with paper towels. Season lightly with salt and pepper.
  2. Pour the olive oil into a small, heavy-bottomed skillet or cazuela. Place over low heat.
  3. Add the thinly sliced garlic and the whole guindilla chiles (or crushed pepper flakes) to the cold oil. Gently cook for 4–5 minutes, allowing the oil to infuse without letting the garlic brown or crisp.
  4. Once the garlic turns pale gold, increase the heat to medium-high until the oil is hot and shimmering.
  5. Carefully add the dried, seasoned prawns in a single layer. Sauté rapidly for 1–2 minutes, stirring once, until the prawns turn pink and curl slightly. Do not overcook.
  6. Pour in the dry sherry (or white wine) and allow it to bubble and evaporate quickly for about 30 seconds.
  7. Remove the dish from the heat. Taste the oil and adjust salt if necessary. Scatter the fresh parsley over the top.
  8. Serve immediately while the Gambas al Ajillo is still sizzling hot, accompanied by crusty bread for dipping.