Spanish Garlic Prawns with Paprika
This is one of our favourite tapas dishes that goes well with a cold beer, or as a supper snack. It combines some beautiful, authentic Spanish flavours, like prawns from the Mediterranean, Fino sherry from Jerez, and smoked paprika. It’s a combination that can be enjoyed at any time and is particularly delicious eaten outdoors.
Spanish Garlic Prawns with Paprika Gambas al ajillo con pimentón
Mouth-Watering Spanish Recipes
1 kg (2.2lbs) prawns
4 garlic cloves, peeled and chopped
1 teaspoon hot smoked paprika
Splash of Fino sherry
Thoroughly wash the prawns.
Peel, leaving the tails on.
Heat a generous slug of olive oil in a large terracotta cazuela or pan.
Add garlic, paprika and sherry, and fry for 2 minutes to infuse the olive oil.
Add prawns, season with black pepper and fry, turning regularly for 4 minutes, or until cooked through.
Serve on a bed of salad accompanied by fresh, crusty bread.
20th August 2013 @ 2:58 am
Would love to sample all the recipes in this book. The tease Shrimp was wonderful. How can I get a copy? Thanks so much & happy cooking. Here’s a little tease from me 🙂
Paella – a glorious rice creation from the Valencia region of Spain which can inspire passion when it is truly top-notch. It can be made indoors, as well as, on an open fire in your backyard!
16 large prawns (shrimp)
1 whole chicken, cut into 8 pieces
1/4 lbs sliced fish fillet (snapper, trout, etc)
1 lbs mussels
1/3 cup olive oil
2 large onion, peeled and chopped
4 garlic cloves, chopped
1/2 tsp saffron
1 tsp salt
2 cup rice, uncooked
6 cup hot water
1 cup sliced red pepper
1/4 lbs chorizo, sliced
1/2 cup peas
1. Panfry and brown the fish fillets in a pan, then set aside. Cook prawns in boiling salted water until they turn red. Remove and drain.
2. Clean mussels in several baths of cold water to be sure all the sand is washed away. Saute them in a pan over very high heat, until the shells open. Remove from heat, then detach the empty shells.
3. Pour half of the olive oil into a frying pan and brown the chicken pieces. Heat the other half of the olive oil in a very large pan and saute the onions and garlic over medium heat for 2 minutes.
4. Add prawns, sliced chorizo, mussels, fish, chicken, saffron, salt and rice. Saute for 3 minutes. Add water and simmer gently, uncovered, until the rice is almost cooked – about 30 minutes. Stir in the peas and sliced red peppers.
5. Pre-heat oven to 400 F (or 200 C). Finish the paella by putting the pan in the oven and allowing it to bake for 10-12 minutes. You can also transfer the contents of the pan to a casserole if your pan doesn’t fit in the oven.
6. Serve the paella in the pan where it was baked and garnish with lemon slices.
Paella Marinera means a seafood paella, therefore omit the meats and add more fish for this variation. I prefer adding Lobster, Monk Fish (poor man’s lobster) and clams.
20th August 2013 @ 12:30 pm
Wow! Thanks so much – that looks like an amazing recipe!
Mouth-Watering Spanish Recipes is available on Amazon, and also this website (look down the side bar and click the book) but if you’d like a free PDF of it, let me know! It has over a hundred recipes and colour pics, and I’d be happy to send it to you.