Gambas al Ajillo with Lemon

Gambas al Ajillo with Lemon

Bring gambas al ajillo with lemon to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Pilsner when the food is ready.

Ingredients

Serves 4

• 400 g raw peeled king prawns

• 5 garlic cloves, sliced

• 60 ml olive oil

• 1 dried chilli

• 1 lemon

• 15 g parsley, chopped

• 1/4 tsp salt

• 1 small baguette

Instructions

1. Pat prawns dry and remove any remaining vein. Slice garlic evenly.

2. Heat oil, garlic and crumbled chilli over medium-low heat for 2 minutes until fragrant, not brown.

3. Add prawns in one layer and cook for 2 minutes each side until opaque and piping hot throughout.

4. Remove from heat and add parsley, salt and half the lemon juice. Serve immediately with bread and remaining lemon wedges.

Serving Suggestions

Serve as a starter or part of a sharing spread, using the temperature and accompaniments in the method. Set out small plates and let guests help themselves.

Pairing Tips

Start with Pilsner. Clean malt, restrained bitterness and brisk carbonation balance salt, garlic and richness without masking delicate ingredients. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.