Gambas al Ajillo

Brindisa Spanish Foods

Brindisa Spanish Foods

Premium Supplier 12th February 2020

Gambas al Ajillo

10 min

Garlicky, spicy sizzling prawns. Make sure you serve this with plenty of crusty bread to soak up the delicious, garlicky oil!


  • 1/2 tsp La Chinata mild paprika
  • 1-2 tsp La Chinata hot smoked pepper flakes
  • 100ml extra virgin olive oil
  • 8 large raw prawns, shelled
  • 2 garlic cloves


Thinly slice garlic. Season prawns with a sprinkle of mild La Chinata paprika.
Heat the oil in a skillet over a medium heat and add the garlic and hot pepper flakes. Cook for around 2-3 minutes, until garlic begins to turn golden.
Add prawns and increase heat to high. Turn prawns as they start to turn pink.
Stir continuously as sauce begins to boil and ensure the prawns are fully cooked through.
To serve, top with further hot smoked pepper flakes (optional).

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you