Gambas al ajillo
Raw king prawns and parsley come together in this Spanish seafood — 55 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At easy difficulty across 7 steps, it's a good one for a busy evening. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Peel the prawns, leaving the tails intact, and, using a cocktail stick, remove the digestive tracts.
- Or, if you are using a frying pan rather than a terracotta pot, you can cook the prawns in their shells.
- Season with a little sea salt.
- Put the garlic, olive oil and chillies in a flameproof terracotta pot or frying pan and set over a high heat.
- When the garlic starts to turn golden, add the prawns and cook for 1-2 mins on each side until just pink.
- Sprinkle over the chopped parsley and some freshly cracked black pepper, and serve immediately.
- If using a terracotta pot, you can take that straight to the table, but be careful with it as the oil and terracotta will remain hot for several minutes.
You'll use: Frying pan / skillet · Pan · Large pot
Watch how it's made
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What to serve with Gambas al ajillo
- Spanish Tortilla Vegetarian
- Roast fennel and aubergine paella Vegan
- Migas Miscellaneous
- Spiced tortilla Vegetarian
Tips & common questions
How long does Gambas al ajillo take to make?
About 55 minutes from start to finish — an estimate based on the 7 steps and 5 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Gambas al ajillo via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.