Gambas al Ajilio
“This dish couldn’t be simpler, just three simple steps – using good quality red prawns (gamba roja), cooked with parsley, garlic and chilli. For the perfect summer plate”
- Confit the garlic in the olive oil over a medium heat, when the garlic just turns golden add the chillies and the gambas.
- Cook for about 1 minute each side till they slightly change colour.
- Now add the parsley, season with salt and pepper, and ready to go!
Each of Barrafina’s restaurants has an open kitchen, a beautiful marble-topped bar where guests can sit and watch the chefs at work and stylish red leather stools. The a la carte menus comprise authentic regional dishes from around Spain and there is also a daily changing specials menu unique to each restaurant. The succinct wine list features the finest Spanish sherries, Cavas and wines and Estrella Galicia is the only draft beer chosen to compliment the list.
Preparation Time: 10 mins
Cooking time: 10 mins
20 Red prawns (Gamba roja del Mediterráneo)
6 garlic cloves, thinly sliced
2 Spanish chillis, thinly sliced
250ml Arbequina EVOO or other extra virgin olive oil
¼ bunch Parsley (chopped)
Salt and pepper, to season
A traditional flavour of marked bitterness and refreshing aftertaste.
Available from: Waitrose, Majestic, Co-op and Greene King online.