GAMBAS AL AJILLO
Servings: 8 tapas servings
Ingredients
Oil, for frying
5 garlic cloves, thickly sliced
1 tsp NOMU Spanish Rub
1 kg large queen prawns, cleaned and shelled
NOMU Sea Salt and Black Pepper Grinder
Lemon wedges, to serve
Directions
Heat some oil in a pan until very hot. Add the garlic and Spanish Rub and fry for a minute for the spices to cook and the flavours to develop.
Add the prawns and cook for 2 minutes until bright pink in colour and just cooked through. Remove with a slotted spoon, season with salt and serve immediately with lemon wedges, allioli or romesco!
Ingredients
Oil, for frying
5 garlic cloves, thickly sliced
1 tsp NOMU Spanish Rub
1 kg large queen prawns, cleaned and shelled
NOMU Sea Salt and Black Pepper Grinder
Lemon wedges, to serve
Directions
Heat some oil in a pan until very hot. Add the garlic and Spanish Rub and fry for a minute for the spices to cook and the flavours to develop.
Add the prawns and cook for 2 minutes until bright pink in colour and just cooked through. Remove with a slotted spoon, season with salt and serve immediately with lemon wedges, allioli or romesco!
Ingredients
Oil, for frying
5 garlic cloves, thickly sliced
1 tsp NOMU Spanish Rub
1 kg large queen prawns, cleaned and shelled
NOMU Sea Salt and Black Pepper Grinder
Lemon wedges, to serve
Directions
Heat some oil in a pan until very hot. Add the garlic and Spanish Rub and fry for a minute for the spices to cook and the flavours to develop.
Add the prawns and cook for 2 minutes until bright pink in colour and just cooked through. Remove with a slotted spoon, season with salt and serve immediately with lemon wedges, allioli or romesco!
Ingredients
Oil, for frying
5 garlic cloves, thickly sliced
1 tsp NOMU Spanish Rub
1 kg large queen prawns, cleaned and shelled
NOMU Sea Salt and Black Pepper Grinder
Lemon wedges, to serve
Directions
Heat some oil in a pan until very hot. Add the garlic and Spanish Rub and fry for a minute for the spices to cook and the flavours to develop.
Add the prawns and cook for 2 minutes until bright pink in colour and just cooked through. Remove with a slotted spoon, season with salt and serve immediately with lemon wedges, allioli or romesco!
