Garlic Prawns — Gambas al Ajillo at Taperia La Mina
Our Garlic Prawns (Gambas al Ajillo) are our most famous and beloved seafood specialty — and for good reason. Plump prawns are sautéed in a bubbling pool of extra virgin olive oil with thinly sliced garlic and a touch of chili, creating an intoxicating aroma and a dish that is pure Spanish magic. Served sizzling hot in a clay dish with crusty bread for dipping, this is the tapa that dreams are made of.
The Iconic Spanish Tapa
Gambas al ajillo is one of the most universally loved tapas in Spain. Found on virtually every tapas menu from Barcelona to Seville, it is the dish that defines the Spanish art of cooking with olive oil and garlic. At Taperia La Mina, we have perfected our version over the years, and it has become the dish our guests request again and again.
Our Technique
The key to perfect gambas al ajillo is the olive oil. We use a generous amount of premium extra virgin olive oil, heated until it shimmers. Thinly sliced garlic and dried chili peppers are added first, followed by the prawns. The prawns cook quickly in the fragrant oil, absorbing all that garlicky, spicy flavor. The moment they turn pink and curl, the dish is done. We serve it immediately in the clay dish, still bubbling, with plenty of bread to soak up every drop of that incredible oil.
How to Enjoy Gambas al Ajillo
This dish is best eaten immediately, while the oil is still sizzling. Use crusty bread to soak up the garlicky oil — many regulars consider this the best part. Pair with a cold beer or a glass of Manzanilla sherry. Experience Spain’s most iconic tapa at Taperia La Mina.