Gambas a la Ajillo

traditional Spanish Tapas. Serves 4

For the Prawns:
16 tiger prawns
1/4 tsp dried chile flakes
sea salt
1/4 cup olive oil (preferably Spanish)
8 cloves garlic, sliced
1/2 cup dry white wine
chopped fresh parsley

For the Salsa:
4 medium tomatoes (1 pound), finely chopped
1 yellow bell pepper, finely chopped
1 medium english cucumber, peeled, seeded and finely chopped
1 stalk celery, finely chopped
1/2 small red onion, finely chopped
2 tablespoons minced fresh chives
2 tablespoons white-wine vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Several dashes hot sauce, to taste

YIELD: 4 Servings

COURSE: Seafood

CUISINE: Spanish


  1. Season prawn with dried chile flakes. Heat olive oil over medium heat until it sputters. Add garlic; let it turn golden and add prawns and sea salt. Turn the prawns once after about 1 1/2 minutes. Add white wine and sprinkle with parsley. Serve sizzling, with a baguette slice for dipping in the sauce.