Red Prawns from Huelva (Gambas Rojas)
Simply grilled or lightly sautéed massive red prawns from Huelva, finished with garlic, chili, and premium olive oil.
8 ingredients
7 steps
Ingredients
- 116 large red prawns from Huelva (gambas rojas)
- 26 garlic cloves (thinly sliced)
- 31 fresh red chili (sliced)
- 4100ml premium extra virgin olive oil
- 5Sea salt flakes
- 61 lemon
- 7Fresh parsley
- 8Dry white wine splash
Instructions
- 1Remove heads but keep shells and tails on for maximum flavour.
- 2Heat a heavy cast iron pan or plancha until smoking hot. Add generous olive oil.
- 3Lay prawns in single layer. Cook 1-2 min per side — they should be pink and just cooked. Do not overcook.
- 4Remove prawns. In the same pan, gently fry garlic and chili in olive oil for 30 seconds until fragrant (not brown).
- 5Deglaze with a splash of white wine. Return prawns, toss briefly.
- 6Arrange on warm plate, pour the garlic chili oil over generously.
- 7Finish with sea salt flakes, lemon squeeze, and fresh parsley. Serve immediately.