Gambas Españoles (Spanish Style Prawns)
As regular readers will know, I'm a little bit obsessed with Spanish cuisine and in particular their concept of tapas (little dishes that are placed in the middle of the table for everyone to share). Another of my 'obsessions' is Spanish chef Omar Allibhoy, writer of "The Tapas Revolution" and owner of two restaurants under the same name, and so when he appeared on Sunday Brunch a couple of weeks ago I was very interested in what he was going to make.
Of the five tapas he served up, the one that I had yet to try, and which therefore intrigued me the most, was his "Gambas a la Plancha" (Grilled Prawns). The technique of "a la plancha" cooking requires an extremely hot pan and a good quantity of salt to stop the prawns from catching on the griddle and to provide a smokey flavour which is integral to the majority of Spanish cooking.
Having seen him make them I tweeted saying I was looking forward to having a go at the recipe myself and, by the power of twitter, I was greeted with a reply from a Spanish chap who recommended I try "Gambas al Ajillo" (Garlic Prawns), since he thought this was the superior prawn dish.
Needless to say I had to give both recipes a go! Both versions went down extremely well with my family and, considering the small number of ingredients for each recipe, the flavours were very distinctive and delicious!
Gambas a la Plancha
Serves 4 (as a starter or amongst other tapas)
2 heaped tbsp rock salt
20 large raw prawns in their shells
2 garlic cloves, finely chopped
2 tsp fresh flat leaf parsley, chopped
4 tbsp olive oil
1/2 lemon, juice only (optional)
Cooking a la plancha at home requires an extremely hot pan, as hot as it can get. Place a large heavy-based frying pan over a high heat. While the pan is heating up sprinkle the rock salt over the surface. When the pan is searing hot, place the prawns on top of the salt.
Mix the garlic, parsley and olive oil in a bowl.
After 2 minutes, drizzle the prawns with the garlic and parsley oil and turn them over. Because the pan is so hot, the oil will immediately smoke a lot, but this will give the distinctive aroma of the "plancha" style of cooking. Cook the prawns for another minute or two, depending on the size.
If you like, squeeze over some lemon juice before serving – although they're also great just as they are!
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Serves 4 (as a starter or amongst other tapas)
20 raw, unpeeled prawns
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Of the five tapas he served up, the one that I had yet to try, and which therefore intrigued me the most, was his "Gambas a la Plancha" (Grilled Prawns). The technique of "a la plancha" cooking requires an extremely hot pan and a good quantity of salt to stop the prawns from catching on the griddle and to provide a smokey flavour which is integral to the majority of Spanish cooking.
Having seen him make them I tweeted saying I was looking forward to having a go at the recipe myself and, by the power of twitter, I was greeted with a reply from a Spanish chap who recommended I try "Gambas al Ajillo" (Garlic Prawns), since he thought this was the superior prawn dish.
Needless to say I had to give both recipes a go! Both versions went down extremely well with my family and, considering the small number of ingredients for each recipe, the flavours were very distinctive and delicious!
Gambas a la Plancha
Serves 4 (as a starter or amongst other tapas)
2 heaped tbsp rock salt
20 large raw prawns in their shells
2 garlic cloves, finely chopped
2 tsp fresh flat leaf parsley, chopped
4 tbsp olive oil
1/2 lemon, juice only (optional)
Cooking a la plancha at home requires an extremely hot pan, as hot as it can get. Place a large heavy-based frying pan over a high heat. While the pan is heating up sprinkle the rock salt over the surface. When the pan is searing hot, place the prawns on top of the salt.
Mix the garlic, parsley and olive oil in a bowl.
After 2 minutes, drizzle the prawns with the garlic and parsley oil and turn them over. Because the pan is so hot, the oil will immediately smoke a lot, but this will give the distinctive aroma of the "plancha" style of cooking. Cook the prawns for another minute or two, depending on the size.
If you like, squeeze over some lemon juice before serving – although they're also great just as they are!
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Gambas al Ajillo
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Serves 4 (as a starter or amongst other tapas)20 raw, unpeeled prawns
4 large
cloves of garlic, finely minced
1 tsp sweet Spanish
paprika
1 tsp chilli flakes
2-3 oz (60-89 ml)
cognac (or substitute dry sherry)
4 oz (125 ml) olive
oil
3 tsp chopped fresh
parsley
1 lemon for juice
In a sauté pan or heavy frying pan, warm the olive oil over
medium heat. Add the garlic and chilli flakes and sauté for about one minute or
until they just begin to brown. Be careful not to burn the garlic!
Raise the heat to high and immediately add the prawns, lemon
juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly
until the shrimp turn pink and curl – about 3 minutes. Do not be alarmed if the
pan flames – this is normal and kind of cool!
Remove from heat and transfer the prawns with the oil and sauce
to a warm plate or serve right from the pan. Season to taste with salt and
freshly ground black pepper. Sprinkle with parsley and serve immediately.
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