Daen Kelly Recipe: Spanish Garlic Prawns

Spanish Garlic Prawns by Daen Kelly

We invited Daen Kelly from @daenskitchen - also known across the internet as the Garlic and Olive Oil Girl - to create something special using our Robust Extra Virgin Olive Oil (a rich, full-bodied oil crafted for depth and intensity). The result is Gambas al Ajillo, Spanish garlic prawns reimagined with Olivetta’s signature strength and Mediterranean spirit.

Ingredients:

Gambas al Ajillo These Spanish Garlic Prawns are made with just a handful of simple ingredients, but each one plays an important role in creating an authentic flavour.

Prawns (with shell and head on if possible): The shells and heads add incredible depth when fried in the oil, creating that restaurant-style flavour. If you cannot get prawns with their shell or head, add a teaspoon of paprika to the oil to bring that same golden colour and extra flavour.

Garlic: You need lots of it! Garlic is the backbone of this dish and the key to that rich, aromatic flavour.

Extra Virgin Olive Oil: Use plenty of good quality extra virgin olive oil. This is no time to skimp on olive oil! I have used Olivetta olive oil as it’s the best you can get your hands on.

Chilli (optional): Adds a gentle heat that balances the richness of the oil.

Parsley: Fresh and vibrant, it brings colour and a bright finish.

Directions:

Step 1: In a large fry pan over a medium – high heat, heat the olive oil. Add the prawn heads and shell and fry for 2 – 3 minutes or until the shells turn pink and the oil is orange.

Step 2: Strain the shells from the oil and discard of them.

Step 3: Return the oil to a clean fry pan. Over a medium heat, add the garlic and chili to the oil and fry for 1 minute while stirring consistently. Add the shrimp, season with salt and cook for 2 – 3 minutes depending on the size or until they turn pink and are no longer opaque. Turn off the heat and stir through the parsley and lemon juice.

Step 4: Serve up and enjoy with some crusty white bread!

Serving:

The only way to serve Gambas al Ajillo is straight from the pan while the prawns are still sizzling in that golden garlic oil. Place the pan in the middle of the table with a loaf of crusty bread or olive oil fried bread so everyone can dip straight in and soak up all that flavour. Honestly, the bread and oil dipping might just be the best part.

For the ultimate tapas spread, serve these garlic prawns alongside some of my other Spanish favourites like patatas bravas with a smoky tomato sauce and crispy squid with mayo.

Storing:

This dish is best eaten fresh while the prawns are juicy and the garlic oil is hot. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat, taking care not to overcook the prawns. I don’t recommend freezing, as the prawns lose their texture.

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