Spanish white prawns quickly cooked in olive oil, garlic and chili peppers – these are Gambas al ajillo, a fundamental dish in Spain. Although the technique of cooking them for a minute in a clay dish with lots of hot olive oil is essential, what makes this Spanish tapa special is the use of good ingredients and showcasing them.
Quick facts about Gambas al ajillo
- Also known as: Spanish Garlic Prawns
- Definition: Gambas al ajillo is a Spanish tapa made with prawns, olive oil, and garlic, usually fried, served hot, and known for its garlicky and sweet flavors.
- Where we ate it: La Casa del Abuelo, Madrid
- Context: popular all over Spain, Gambas al ajillo is a tapa thought to have been invented in Madrid as an answer to the shortage of bread. Some believe it was La Casa del Abuelo in Madrid that started this practice, a restaurant still operating today.
- Served: hot
- Texture: soft, with a bite to it
- Flavour: savoury, garlicky, spicy
- Pronunciation: gahm-bahs ahl ah-HEE-yoh
- One-line verdict: get the Gambas al ajillo if you like seafood with a little kick and want to experience one of Spain’s flavors.
Why it’s worth ordering
Once you try Gambas al ajillo you’ll be waiting for the next time you want to experience it. Until then, know that it’s worth ordering for the prawns’ delicate texture and the herbal, spicy olive oil you’ll want to dip a lot of bread into.
Ordering this Spanish tapa is also a sensorial experience: you get a piping hot clay dish with olive oil bubbling. While you put some of the prawns into a plate to let them cool down for a second, you can’t help but be drawn by the smell of the olive oil, deeply infused with garlic and prawn flavors.
Taste and texture
The anticipation only makes eating Gambas al ajillo even better. Once you dare to pick up the first prawn, you get the sweet-in-a-savory-way taste of the main ingredient. Then you feel the heat of the garlic and the chili – not too much, just enough to feel the kick. Last, you can taste the good olive oil.
But it’s not enough: you look to see if you can dip a piece of crunchy bread in that olive oil. Since it seems still too hot, you add a couple more prawns to your plate to cool off. And why not – add a couple of spoons of olive oil; maybe you can cool that off also. Because you can’t wait to try it!
A couple more prawns, a sip of your drink, and then you can finally dip your bread in that amazing-smelling olive oil from your plate. It’s delicious! Nothing stops you from finishing the dish now. Shared with friends and family, of course!
How to order it
Restaurants like La Casa del Abuelo from Madrid offer two size options: ración (portion) and media ración (half a portion). Depending on how many people are with you, you’d choose a how much Gambas al ajillo you’d like to order:
- For 2 people, as an appetizer: “Media ración de Gambas al ajillo”
- For +4 people, with other appetizers: “Una ración de Gambas al ajillo”
Just remember: there’s no shame in ordering seconds!
Watch it
Quick decision guide
You’ll like it if: you are seafood lover and are not afraid of garlic
If you want something similar: gambas a la plancha
Frequently asked questions
Gambas al ajillo aren’t usually overly spicy hot. The chili peppers don’t get the chance to expand their flavor, and you taste more of the garlic and olive oil. The best thing to do is try it for yourself while sharing it with someone else.
Definitely! Be careful not to touch the clay pot in which Gambas al ajillo are served. They were cooked in that clay pot, and it remains hot for a long time.
