Garlic Prawns Andaluz Style with Jerez Brandy
Garlic Prawns Andaluz Style with Jerez Brandy are a delicious southern Spanish twist on the much-loved Spanish classic, gambas al ajillo. Juicy prawns are cooked in extra virgin olive oil with garlic and chili before being finished with a generous splash of Jerez brandy, creating a rich, aromatic Spanish prawn tapas that's ready in around 10 minutes.
Equipment
- Cast Iron Skillet
- Cooking Tongs
- Ceramic bowl (Optional Cazuela for serving)
Ingredients
- 500 g 17.6 oz. large raw prawns, head and shells removed, deveined.
- 6-10 garlic cloves sliced fine or minced (or both)
- 150 ml 5 fl oz. Extra Virgin Olive Oil
- 50 ml 1.7 fl oz. Jerez brandy
- 1 tsp La Dalia Spanish sweet smoked paprika
- 3-4 Whole Guindilla peppers for some heat
- ¼ –½ tsp Cayenne pepper to taste
- Salt and White pepper to taste
- Fresh chopped parsley for garnish
Instructions
Step 1 - Heat the Olive Oil
- Heat the olive oil in a small skillet over medium heat. Do not over heat the oil as it will smoke and burn. Keep to a steady medium heat, and if the oil starts to smoke, reduce heat immediately.150 ml 5 fl oz. Extra Virgin Olive Oil
- Once the oil is hot, add any herbs if using (we used a little fresh parsley and one whole garlic clove).
Step 2, Add the Garlic, Chili Peppers
- Add the sliced garlic, cayenne pepper, and dried chili peppers to the oil.6-10 garlic cloves, 3-4 Whole Guindilla peppers, ¼ –½ tsp Cayenne pepper
- Cook gently for about 1 minute until the garlic turns light golden and fragrant.
Step 3 - Add the prawns
- Add the prawns in a single layer.500 g 17.6 oz. large raw prawns, head and shells removed, deveined.
- Cook for 1 to 2 minutes on each side until they turn pink and become opaque.
Step 4 - Add Paprika and Jerez Brandy
- Sprinkle the paprika over the top of the prawns, then remove the pan from the heat. While the pan is still very hot, add the Jerez brandy.1 tsp La Dalia Spanish sweet smoked paprika
⚠️IMPORTANT NOTE: The brandy is flammable so it may catch alight for 30 seconds to 1 minute, this is normal and part of the flambé process, but it can be a little scary at first. See our notes below the expert tips section on using the flambé technique, or how to cook with Brandy without flambé.
- While the prawns are still sizzling in the oil, top with fresh parsley.50 ml 1.7 fl oz. Jerez brandy, Salt and White pepper, Fresh chopped parsley
- Serve immediately while still sizzling, alongside plenty of crusty bread.
Notes
Using the Flambé Process ⚠️ Important Note
Flambé is a cooking technique where alcohol, in this case Jerez brandy, is added to a hot pan and briefly ignited. The alcohol vapors produce a short burst of flames, helping to mellow the sharpness of the spirit while adding a rich, complex flavor to the dish. Flambéing can look dramatic, but it is a controlled cooking technique when done correctly. It does require care, however, and should never be attempted casually. Flambé safety tips:- Turn off the heat before adding the brandy. Never pour alcohol directly from the bottle into a hot or flaming pan.
- Measure the brandy first and keep the bottle well away from the stove. Never pour directly from the bottle into the pan.
- Use a long-handled lighter or long match to ignite the brandy, keeping your hands and face away from the pan.
- Once ignited, keep the pan away from your face and body and never lean over it. The flames can flare up quickly.
- Keep a lid nearby. If the flames become too high or you need to extinguish them, carefully slide the lid over the pan to cut off the oxygen. Never use water to extinguish an alcohol fire.
- Keep kitchen towels, paper, curtains and other flammable items away from the cooking area.
- If you are not comfortable with flambéing, skip the flaming step. Simply add the brandy to the pan and allow it to simmer for a few minutes to cook off some of the alcohol while retaining the flavor.