- 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
Gambas al Ajillo
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!
Ingredients
Method
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).
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
