The freshest produce you can ever image! It was autumn back then so there were heaps and heaps of the most delicious mushrooms and game. Their fish and seafood in the heart of the Boqueria is of superb quality. A real pleasure to the eye.
Garlic Prawns Recipe (Spanish Gambas al Ajillo)
We bought some gorgeous looking fresh prawns for just a few bucks once. Because in the late afternoon prices are much lower so nothing has to be thrown away after closing time. So we took our catch home and decided to keep our prawn dinner Spanish and simple. We only used some pimenton, a splash of olive oil and a good portion of fresh garlic and parsley.
This garlic prawn recipe or ‘gambas al ajillo’ in Spanish proves that prawns absolutely don’t always need any cream or butter sauces like the ones you sometimes get in a restaurant. Not only that but we were standing knee deep in the mediterranean sea. So we kept it light just because of this.
By the way, this garlic prawns recipe is prepared the same way seafood is prepared in Barcelona in the many local bars and eateries in and around the Boqueria market. Fresh, easy, light, healthy and simple as hell. It’s hard to ignore the delicious flavors when you walk past.
We served these garlic prawns steaming hot with slices of crunchy Spanish bread to mop up the garlic oil. Absolutely delicious.
Try it, because you will love this one…
Then also check out my prawn tacos!
- 12 prawns fresh or frozen
- 2 medium garlic cloves sliced
- 3 tbsp olive oil
- 2 tbsp fresh parsley chopped
- chili powder or pimenton
Thaw the prawns if you're using frozen ones. Then remove the heads and peel them. Remove the black veins if you prefer. Rinse the prawns well until cleaned and drain them on kitchen paper.
Pour the olive oil in a large non-stick pan and place it over medium heat until hot. Then add the sliced garlic. Gently fry the garlic for a minute without browning. Season with a pinch of salt.
Then add the peeled prawns.
Stir and cook the prawns for 2 minutes until they are pink. Season with a little pinch of pimenton (or chili powder).
Once the prawns are nearly cooked, take the hot pan off the heat and stir in the freshly chopped parsley.
Check the seasoning and add extra pimenton or salt to taste if necessary. Then transfer the prawns, garlic and olive oil to 2 small ceramic dishes and serve immediately.