Ainsley Harriott’s garlic and chilli prawns

Gambas al ajillo is a popular Spanish tapas dish, which also makes a great midweek supper when served on toasted bread with a side salad. It’s delicious and so quick to prepare. For a really authentic touch, add a splash of dry sherry when cooking.

Ainsley Harriott garlic and chilli prawns
Dan Jones


16 large raw king prawns, shell on
sea salt, for sprinkling
4 tbsp extra virgin olive oil
4 garlic cloves, sliced
1/2 tsp hot/sweet smoked paprika
1/2 tsp dried chilli flakes
juice of 1/2 lemon
1 tbsp finely chopped fresh flat-leaf parsley to serve
lemon wedges

1. Sprinkle the prawns with a little salt.

2. Heat the olive oil in a large frying pan over a medium-high heat. Add the prawns and cook for 1-2 minutes, then turn. Add the garlic, paprika and chilli and cook for a further 2 minutes, or until the prawns are pink and cooked through. Squeeze over the lemon juice, then sprinkle over a little extra salt and the parsley.

3. Serve immediately with extra lemon wedges for squeezing and napkins to wipe your fingers after peeling the prawns!

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