Andalusian garlic prawns are distinguished by the use of red prawns from the Gulf of Cadiz and paprika from La Vera, cooked very quickly over high heat. In Seville and Cadiz they are served in steaming clay pots as an essential tapa. The scented oil is as important as the shrimp.
Mediterranean
Andalusian style garlic prawns
Andalusian-style garlic prawns from Spain: traditional step-by-step recipe, with chef tips and clear times.
- Spain
- MAIN COURSES
- Light
- High protein
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 26 g
- Fiber 0.5 g
- Carbohydrates 4 g
- Fat 24 g
- Sodium 620 mg
Story behind the dish
Preparation
Andalusian style garlic prawns are a preparation from Spain with easy difficulty. Reserve about 18 minutes in total (10 for mise en place and preparation, 8 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g fresh red shrimp with shell.
- Have ready: 8 finely sliced cloves of garlic.
- Have ready: 2 chopped dried chillies.
- Have ready: 150 ml of extra virgin olive oil.
- Have ready: 1 tablespoon of sweet paprika from La Vera.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Heat oil in a clay pot over medium-low heat; poach garlic and…
Heat oil in a clay pot over medium-low heat; Sauté garlic and chilli for 3 minutes without browning. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Raise the heat to maximum; add whole prawns and sauté for 2 minutes…
Raise the heat to maximum; Add whole shrimp and sauté for 2 minutes per side. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
-
Add sweet and spicy paprika off the heat so it doesn't burn.
Add sweet and spicy paprika off the heat so it doesn't burn.
-
Add sherry vinegar and stir; sprinkle parsley generously
Add sherry vinegar and stir; Sprinkle parsley generously.
-
Serve immediately in the steaming casserole with glass bread.
Serve immediately in the steaming casserole with glass bread.
-
Dip the bread in the flavored oil
Dip the bread in the flavored oil, an essential Andalusian tradition.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with seasonal white fish instead of the main fish.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.