Gambas al ajillo con chorizo is what happens when Spain’s two best tapas collide: the garlicky sizzling prawns of the classic gambas al ajillo, plus chorizo rendering its smoky, paprika-stained fat into the same oil. The bread does not stand a chance.
The chorizo goes first, seasoning the oil before the garlic and prawns arrive — a two-minute head start that flavors the entire dish.
Serve it straight from the skillet, tapas-bar style, with a dry sherry or crisp white — and if you love this family of dishes, my Portuguese camarão à guilho recipes explore the Iberian cousinhood further.
Gambas al Ajillo con Chorizo Recipe
Prep time: 20 minutes · Cook time: 10 minutes · Total: 30 minutes · Servings: 4 · Calories: ~174 per serving
Ingredients
- 1 pound large prawns, peeled and deveined, tails on
- 6 oz Spanish chorizo, sliced into thin rounds
- 4 garlic cloves, thinly sliced
- ¼ cup olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon red chili flakes (optional)
- Juice of ½ lemon
- 2 tablespoons chopped fresh parsley
- Kosher salt and black pepper
- Crusty bread, for serving
Instructions
- Heat the olive oil over medium heat, add the chorizo, and cook until golden and releasing its fat, 2 to 3 minutes.
- Add the garlic and chili flakes and cook about 1 minute, until fragrant — never browned.
- Stir in the smoked paprika, add the prawns, and season.
- Cook the prawns 2 to 3 minutes per side, until pink and opaque.
- Squeeze the lemon over, toss, and remove from the heat.
- Shower with parsley and serve immediately, skillet and all, with bread for the oil.
Recipe Notes
- Spanish cured chorizo, not fresh Mexican — the rendering fat is the engine of the dish.
- Tails on is traditional and makes better finger food; tails off is easier bread-scooping. Choose your camp.
- A terracotta cazuela keeps it sizzling at the table for full tapas-bar effect.
