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Prawns Al Ajillo Recipe by Chef Jeeny Maltese

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Servings 2


  • 1 lb large prawns peeled and deveined
  • Flaky sea salt
  • ½ cup extra virgin olive oil
  • 10 garlic cloves finely chopped
  • 1 teaspoon red pepper flakes less if you don’t like it too spicy
  • 1 teaspoon smoked paprika
  • 2 tablespoons dry sherry or dry white wine
  • Juice of ½ lemon
  • ½ cup chopped fresh parsley


  • Pat the prawns dry and season with sea salt. Set aside for now.
  • Heat the extra virgin olive oil over medium heat until simmering but not smoking. Add garlic and red pepper flakes. Cook over medium heat up to 60 seconds or until the garlic gains some light colour (be careful not to burn it).
  • Add the prawns and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink colour (about 3 minutes or so; this will depend on the size of the prawns). Remove the pan from the heat.
  • Stir in sherry, lemon juice and parsley.
  • Transfer the prawns and sauce to a serving bowl. Serve with your favourite crusty bread.
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