Gambas al ajillo

Gambas with garlic

Sometimes you just need a little inspiration, this is a tapas I recently enjoyed in Barcelona. Simply prawns, garlic, oil and chili – I’m not sure you’d need a recipe for this, but if you did, I’d go with about 6 cloves of garlic, cut into 3 mm thick slices 2 tablespoons good olive oil, and 1 chili – heat the oil, add the garlic stirring to ensure it turns a nice brown add the chili and then add in the fresh prawns, ensuring not to cook them too long or they will be tough. Here you’d need to judge based on size of prawn etc.  Oh and serve a nice crusty white bread to soak up the juices, if you are so inclined and not yet avoiding carbs altogether.

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