Gambas al Ajillo

This is a special post for me.  As you might have guessed from the title, I have finally joined the Sunday Supper Movement!  I had been considering it for a while and decided to take the plunge and go for it over our summer (weird, I know…) holidays!  I am very excited and honoured to be a part of this amazing group of bloggers and I cannot wait to participate in many more events.  But what is the Sunday Supper Movement??  It’s a group of bloggers that gets together to share ideas for Sunday Supper.  The movement has been created by Isabel Laessig from Family Foodie (THANKS!!) to bring back Sunday Supper “around the family table in every home”, which is a concept very dear to my heart, as all my favourite childhood memories are about spending time in the kitchen with my family!  I love what they say: “It starts off as one day a week and soon becomes a way of life” and also: “Although we are known as a community of bloggers, we are much more.  We are a family that is bound not by blood, but by passion.  We enjoy virtually spending time around the family table every Sunday”.  I love the concept AND the feeling of being in a community of like-minded people and I am really excited about starting this new adventure.  In fact, everyone welcomed me with open arms and I am already feeling at home.  A special mention goes to my mentor: my dear friend Lizzy from That Skinny Chick Can Bake!!  Lizzy, THANK YOU for all your help and patience and for making my experience with the Sunday Supper such a lovely and smooth one!  You are just awesome my friend! <3
The first event that I am taking part in, is all about Tapas!  I love Spain and Spanish food, so I could not wait to get cooking!  I had so many ideas, it actually took me a couple of days to finally decide.  I wanted to keep it traditional and so went for something my husband and I actually ate in Spain with a glass of Sangria, many years ago: Gambas al Ajillo.  This dish represents the core of what I like about Mediterranean cuisine: simplicity and clarity of flavours.  All you need to make this finger-licking-scrumptious tapa is good quality extra virgin olive oil (lots of it), fresh prawns, lots of garlic, chilly, parsley and salt.  That’s it!  It will be ready in just a few minutes and you will be literally licking your fingers clean! 😉  Also, in the rare event that you have some leftovers (even just the sauce), you can use it as a sauce for spaghetti – I know it’s not very “Spanish”, but it sure is delicious, I have tried it!  Enjoy and…  ¡buen provecho!

Gambas al Ajillo

5.0 from 2 reviews
Prep time
Cook time
Total time
Recipe type: Appetiser
Cuisine: Spanish
Serves: 2
  • 250 gms – 8.8 oz. prawns, cleaned and peeled
  • 150 ml – ¾ cup extra virgin olive oil
  • 6 cloves of garlic, sliced
  • 1 chilly (or to taste)
  • 1 tbsp parsley, chopped
  • Salt to taste
  1. Put the extra virgin olive oil, chilly and sliced garlic in a pot and sauté on low flame for 2 or 3 minutes. Make sure not to burn the garlic or it will taste bitter, you want to keep it pale.
  2. Add the cleaned prawns, mix and cooked them for a couple of minutes.
  3. Season with salt to taste, add the parsley, and keep stirring until the prawns are just cooked through (make sure not to overcook them or they will become rubbery).
  4. Serve hot and… buen provecho!

Gambas al Ajillo

Gambas al Ajillo

Here’s what’s on the Table:

Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina

And you know you can’t have a party without wine. Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

Sunday Supper MovementJoin the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

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  1. says

    You did a great tapa!!! As we cook it in Spain :)
    When I saw it I remembered my mum’s gambas al ajillo… I love the way she cooks them. And sadly I’m living in Holland so I can’t enjoy her dishes every week.

    • says

      Awww thank you sooo much! I really hoped you would stop by to comment!!! <3 I LOVE Spanish food and really miss it here in Australia… :-)

  2. says

    This is a recipe I could make every week. We love shrimp. I’ll have to pin this one and put some shrimp on my grocery list. I’ve been wanting to get involved with Sunday Supper, too, but another week has just passed and here I am drooling over all these great recipes.

  3. says

    Yay, welcome to the #sundaysupper team. Happy to see you joining us Manu =D
    I often crave clear flavors (my husband usually doesn’t), so I don’t make these things often enough. However, I feel inspired to make your prawns soon and I will just order something spicy for the hubby 😉

  4. says

    Bona fide tapas! Wonderful! And such tantalizing photos =)

    P.s. How wonderful, too, that you’ve traveled to Spain. I visited as a child but would like to return to enjoy the art…and tapas like yours!

  5. says

    Welcome to Sunday Supper! This is one of my favorite all-time recipes! I cannot imagine there would be any leftovers of your beautiful dish as that delicious garlicky, shrimpy oil would be sopped up with extra bread at our house.

  6. says

    Your shrimp looks incredible, Manu…you’re off to an auspicious start with your first Sunday Supper post. I’m thrilled that you’ve joined us :)

  7. says

    One of my favorites! We bought two of those dishes you can cook with directly on the stove purposely to make these. I love the idea of using the oil over spaghetti, but I will first have to stop my family from dunking up every last drop with bread! Just listened to your first podcast with Paolo (better late than never!) and enjoyed it.


  1. […] Wallet, Big Appetite Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake Gambas al Ajillo from Manu’s Menu Squid in Garlic Chili Olive Oil from Food Lust People Love Tortilla […]

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