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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,
Camarones are tiny and would be of no use. They are used for tortillas de camerones which is the whole camaron, shell and all in a thin flour tortilla. Or they are used live for fish bait.
Never heard of gambas verde.
One of the problems is local nomenclature: U.S. names could be different for the same thing: for example a lobster (with claws) is bogavante, while spiny lobster (without claws) is langosta. There is a big red marisco which is called carabinero, but here is called chorizo. The normal word for a seabass is lubina, here it is a robalito.
If chicken, so I prefer happy wings from happy chicken. So I take a complete chicken make it two halfs and then get it fried thai style short form both sides. After that it will go for 1 hour in a pot of stone in the oven. Special curry sauce and boiled basmati....
For the "Flamenca*-Part I open a bottle of fine Rioja..
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