With Garlic, Piri Piri & Olive Oil
Garlic, olive oil, a delicate spiciness, and the scent of the sea – that's all it takes for a true holiday feeling. These Portuguese gambas are quick to prepare and taste just like they would in a small taverna in the Algarve.
Perfect as tapas, an appetizer, or as the highlight of a barbecue evening – served with fresh baguette for soaking up the aromatic garlic-oil sauce.
Ingredients (4 people)
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1 kg gambas or large prawns (with shell)
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120 ml good olive oil
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6–8 cloves of garlic
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3–4 bay leaves
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2–3 tbsp piri-piri sauce (to taste)
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1 tsp paprika powder (sweet or smoked)
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½ tsp coarse sea salt
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Freshly ground black pepper
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Optional: Juice of half a lemon
Preparation
1. Prepare the marinade
Finely chop the garlic or cut it into thin slices.
Mix with olive oil, piri-piri sauce, paprika powder, salt, pepper, and bay leaves.
2. Marinate the gambas
Pat the gambas dry and add them to the marinade.
Mix well so that all prawns are coated.
Let them marinate in the refrigerator for at least 1-2 hours, ideally up to 4 hours.
Take them out of the refrigerator about 20 minutes before frying.
3. Fry the gambas
Heat a cast iron pan until very hot.
Add the gambas with some marinade to the hot pan (don't overcrowd – fry in batches if necessary).
Sear for about 1.5–2 minutes per side until pink and lightly browned.
Do not overcook – otherwise, they will become dry.
4. Serve
Optionally drizzle with a little lemon juice.
Serve with fresh baguette – perfect for dipping into the aromatic garlic oil.
💡Tips
- Sprinkle with parsley for a fresh touch
- If you like it smokier: use smoked paprika powder
- Also perfect from the grill in a cast iron pan
Many thanks to spieka_bbq for the inspiration and photos!
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