Time for Tapas
There is currently an amazing challenge going on from @thesmokinelk who is cooking a BBQ dish from every country around the world. He recently set up a Spanish themed week so I thought I would join in and cook some Tapas.
I am a big lover of seafood and garlic so this Gambas Al Ajillo (Spanish Garlic Prawns) was perfect for one of my tapas dishes.
The Preparation and Cook
For this cook I used Australian Heat Beads, as I was planning to do a few tapas plates and know the heat beads will give me around 3 hours cook time. The BBQ was set up with 2 zones – a direct and indirect area.
I used the small Petromax cast-iron skillet to cook the prawns, initially placing the empty skillet on the direct area of the BBQ. Once it had heated through I moved the skillet to the indirect area and added the oil. Once it started spitting, the garlic and chilli flakes were added before adding the prawns and lemon juice.
Once cooked I sprinkled a little paprika and parsley over the prawns before serving in the Petromax skillet.
I really like dishes that are simple and this is certainly one of those. It has relatively few ingredients, is quick to cook but tastes amazing. Definitely one you should try if you are a seafood fan.
BBQ Gambas Al Ajillo
- Prep Time10 min
- Cook Time5 min
- Total Time15 min
- Serving Size2
For the BBQ Gambas Al Ajillo
- 4 Tbsp Olive Oil
- 4 Garlic Cloves (sliced)
- ½ teaspoon Chilli Flakes
- 200g Raw Prawns
- Juice of half a lemon
- 1 Tsp Paprika
- 1 Tbsp Parsley (finely chopped)
Once your BBQ is ready to cook on, place your cast-iron pan on the direct area of the BBQ and let it heat through. Once heated, move it to the indirect area of the BBQ and add the oil. When it starts to spit add the garlic and chiili flakes and allow to cook for 1 minute. Keep a careful eye as garlic can burn easily.
Add the raw prawns and cook until they turn pink and start to curl. This will take around 3-4 minutes. Make sure you flip the prawns after a couple of minutes to makes sure they are cooked evenly.
Add the lemon juice and cook for a further minute, before removing and sprinkling over the paprika and parsley. Serve in the cast-iron pan. Deliscious.
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