Gambas à la plancha al ajillo
Preparation
Why this wine?
Good to know
Tips & insights
- Heat the plancha or pan well so the prawns colour quickly and stay juicy.
- Take the garlic only to golden, not brown, or the oil turns bitter.
- Cook the prawns only briefly, until they curl into a C shape; too long makes them tough.
- A splash of fino sherry at the end adds depth and loosens the roasted bits.
- Good olive oil and coarse salt only at the very end, so aroma and texture stay clear.
Frequently Asked Questions
Which wine goes with gambas al ajillo?
The Caprice. It is an Alvarinho, the same grape traditionally served with gambas in Iberia; its flinty, saline core and fine acidity take up the garlic and oil and keep the dish fresh. The structured Prélude is the summer alternative.
How do the prawns stay juicy?
Cook them over high heat only briefly, until the flesh is firm and opaque and bends slightly. Once the prawns curl into a tight ring, they are done. Take them out a touch early, as they carry on cooking off the heat.
Can I use prawns in the shell?
Yes. Cooked in the shell, the flesh stays especially aromatic and juicy and the oil takes on extra flavour. Always leave the tail on as a handle. Peeled prawns cook faster and are easier to eat; both versions work well.
What do you serve with gambas al ajillo?
Above all plenty of toasted country bread to mop up the fragrant garlic oil. A simple green salad or a glass of cool wine suits it too. As part of a spread of tapas the dish needs no further side and stays wholly about the prawns.
