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Morante -> RE: Flamenco Food Thread (Jan. 18 2014 18:32:30)
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Gambas al ajillo is a great tapa, but it requires prawns of a good size and good quality.
Place a small earthenware dish in the oven at about 200º. Slice thickly 3 or 4 large cloves of garlic and sauté them gently in a generous quantity of extra virgen olive oil along with a couple of chilis (depending on taste).
While the oil is gaining flavour, peel the prawns and remove the black line which is the alimentary canal.
When the garlic is soft, increase the heat and add the prawns. They should be barely cooked. Remove the earthenware dish from the oven, place it on a cold plate so that it can be handled. sprinkle some sea salt on the prawns and add them to the dish along with with the oil, garlic and chilis and serve at once, with good quality white bread and cerveza. This tapa should arrive at the table sizzling, otherwise the dish was not hot enough,
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