المكونات
- Prawns 450g, large, deveined and shelled, with tails intact
- SpinneysFOOD Fine Sea Salt ½ tsp to taste
- Garlic 4 cloves
- Hot red chilli 1, small, dried
- Lemon 1
- SpinneysFOOD Fresh Parsley A handful
- SpinneysFOOD Spanish Extra Virgin Olive Oil 310ml
- SpinneysFOOD Organic Apple Cider Vinegar 1 tbsp
- SpinneysFOOD Bottled Drinking Water 1 tbsp
- Crusty bread To serve
Nutrition (Per serving)
- سعرات حرارية 324
- دهون 4.8g
- المشبعة 0.8g
- بروتين 28.6g
- الكربوهيدرات 41.3g
- السكريات 2.3g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
روبيان آل أجيلو (روبيان بالثوم)
Spanish 15 Mins Prep · 15 Mins Cook
- Place the prawns in a large bowl along with the salt and toss together. Set aside for 10 minutes.
- Meanwhile, finely slice the garlic and lightly crush the dried red chilli. Zest the lemon. Finely chop the parsley.
- Heat the oil in a large cast-iron pan over a low heat. Add the garlic and sauté until fragrant, approx. 8-10 minutes. Add the chilli and sauté for approx. 30 seconds.
- Add the prawns to the pan and cook over a low heat, stirring occasionally until the prawns turn pink, approx. 5 minutes. Add in the vinegar, water, lemon zest and parsley. Season well and stir to combine. Remove from the heat.
- Serve the gambas al ajillo with crusty bread.