Gambas à la plancha al ajillo
Garlic, good olive oil, a few gambas — the Iberian classic needs no more. On the hot plate or in the cazuela the prawns sizzle in golden oil, finished with a splash of sherry and lemon. Simple and instantly seductive.
Heat the olive oil in a cazuela or pan and let the garlic (and chilli) turn golden over medium heat for 1–2 minutes — not brown.
Add the gambas and cook for 2–3 minutes until pink and glossy. Deglaze with sherry, add lemon and parsley, season with salt.
Serve at once, piping hot, with good bread for dipping.
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