Possibly the simplest recipe on here (which is maybe why I haven’t posted it before now). Ideally these should be made in a clay cazuela (see below) which can be used on either an electric or gas cooker, but sadly not on an induction cooker (like mine!). But the good news is that you can just as easily make them in a small skillet. I’ve done them both ways and they turn out great either way. I like making them very simply (and traditionally) with just four ingredients. I’ve never added extra seasoning (the prawns are salty enough) and I just think anything else would take away from the simple goodness of this dish. Make sure you have some nice crusty bread on hand for mopping up all that gorgeous garlicky olive oil.

Ingredients and instructions below…

• 500 grams peeled and cleaned prawns (frozen or fresh)
• 6-8 cloves garlic, thinly sliced
• extra virgin olive oil (enough to half-cover the prawns)
• 2-4 guindillas (dried hot chillis)
• pinch or two of salt (to taste)

This works well with either frozen or fresh prawns. If using frozen let them gently thaw overnight in the fridge. With either, rinse and then pat (very) dry with paper towels before cooking. Any excess water could cause the oil to spatter.

Heat the oil and sautée the garlic slices on medium heat until golden, taking care not to let them get too brown. Then quickly add the guindillas, turn up the heat and toss in the prawns. They cook in next to no time, about a minute or so. If using the clay cazuela, remove from heat carefully and place on a heat-proof mat. If using a skillet pour everything, oil included, into a warmed serving dish.

Some examples from local bars of cooking and serving gambas al ajillo directly from the cazuela, which is usually clay, but can also be metal. The fun part about this is that the cazuela comes sizzling to your table and the gambas are still cooking.