Ajillo prawns are a typical dish of Spanish gastronomy, where bee cooking is well known and applies to other dishes such as chopped mushrooms, among others. Being what is known as a lid, this gamabas recipe is perfect to serve with incoming or to chop with friends at a meeting at home. If you like seafood and you are an adept at the wonders of Spanish cuisine, you can Lose the recipe from prawn to the Ajillo. In addition, in this case we add an extra to make its flavor much more powerful, we talk about chill Pican Ajillo.
| 🚻 2 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make choppy picillo: |
| 500 grams of peeled prawns 2 units of red chill |
| ADDITIONAL CHARACTERISTICS: Average cost, little spicy, sauteed, |
Ingredients to make choppy picillo:
1. To prepare this rich dish of prawns to the Ajillo we first gathered all the ingredients and how are few, we take advantage of the prawns very well.
2. We peel and cut the garlic finely, into very small pieces. We do the same with one of the chillies and the other we leave it whole. The chilli is what will give the spicy touch to our plate of prawns to the Ajillo, but be careful because it can be very spicy. If you want just to give it a touch, I recommend that you use only one chilli and not picos everything but make a cross section.
3. Next, we heat oil over medium heat and began to skip the garlic with the chilli cut. If you have decided to use only one chilli, add it whole in the pan, with the cross -section already done.
4. Then, we add the prawns already peeled to the pan. We throw them out and sauté for a few minutes so that everything is taking that taste of this recipe.
5. Finally, we put a pinch of salt and parsley and end up stirring a few more minutes to medium heat until everything has been impregnated well of flavor.
6. And we already have this magnificent recipe of prawn prawns. You can serve as an incoming or as part of a peck accompanying with more tapas, typical of Spanish cuisine, such as brave potatoes and ham croquettes.
