HANOS catering wholesale
Become a customer
Foodxperience

Gamba al Ajillo

Spanish prawns from the barbecue with plenty of garlic and a hot chili pepper. Serve the prawns in a cast iron pan with toasted bread.Recipe for two people.

Ingredients

Pepper and salt
2Cayenne pepper
Parsley
1.5Chopped garlic clove
100mlOil
Bread
300gPrawns
Quarter red chili, sliced

Preparation

  1. Defrost the prawns.
  2. Mix the prawns with garlic, red chili, cayenne pepper, and oil.
  3. Marinate for at least one night.
  4. Heat the BBQ to about 250°C and toast the bread in the oven.
  5. Preheat a cast iron pan in a closed BBQ.
  6. Add the prawns and cook them in the kamado for about 3 minutes.