📝 About This Recipe
Transport your senses to the sun-drenched coast of Spain with this quintessential tapas classic. Gambas a la Plancha celebrates the purity of fresh seafood, where jumbo prawns are seared on a blistering hot griddle until their shells are crisp, charred, and deeply savory. Finished with a vibrant splash of lemon and a shower of sea salt, it is a rustic, finger-licking masterpiece that embodies the soul of Mediterranean seaside dining.
🥗 Ingredients
The Prawns
- 1.5 pounds Jumbo Whole Prawns (head-on and shell-on for maximum flavor)
- 1 tablespoon Coarse Sea Salt (Maldon or Fleur de Sel preferred)
The Aromatics & Marinade
- 1/4 cup Extra Virgin Olive Oil (high-quality Spanish oil)
- 4 cloves Garlic (very thinly sliced)
- 1/2 teaspoon Smoked Spanish Paprika (Pimentón) (sweet or bittersweet variety)
- 1/4 teaspoon Red Chili Flakes (optional, for a subtle heat)
- 1 tablespoon Fresh Lemon Juice (freshly squeezed)
For Serving
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 whole Lemon Wedges (cut into 4-6 wedges)
- 1 loaf Crusty Baguette (sliced and toasted for mopping up juices)
👨🍳 Instructions
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1
Thoroughly rinse the prawns under cold running water and pat them completely dry with paper towels. Achieving a dry surface is crucial for a proper sear rather than steaming.
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2
Using a sharp pair of kitchen shears, carefully snip through the shell along the back of the prawn to remove the dark vein, but keep the shell and head intact to preserve the juices during grilling.
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3
In a small bowl, whisk together the extra virgin olive oil, sliced garlic, smoked paprika, and chili flakes. This creates a flavor-infused oil that will baste the prawns.
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4
Place the prawns in a large shallow dish and drizzle over half of the infused oil. Toss gently with your hands to ensure every prawn is lightly coated, then let them sit at room temperature for 10 minutes.
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5
Heat a heavy cast-iron griddle (plancha) or a large skillet over high heat until it is screaming hot. You should see a faint wisp of smoke rising from the surface.
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6
Sprinkle the hot surface of the pan with a generous pinch of coarse sea salt. This prevents sticking and seasons the shells immediately.
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7
Place the prawns on the griddle in a single layer. Do not overcrowd the pan; work in batches if necessary to maintain the high temperature.
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8
Press down lightly on the heads and bodies with a spatula to ensure maximum contact with the heat. Grill for 2-3 minutes until the shells turn bright pink and slightly charred.
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9
Flip the prawns over using tongs. Drizzle the remaining garlic oil over the prawns, allowing the garlic slices to fall onto the hot griddle to crisp up.
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10
Cook for another 2 minutes on the second side. The prawns are done when they are opaque throughout and the garlic is golden brown but not burnt.
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11
Just before removing from the heat, squeeze the tablespoon of lemon juice over the prawns. The liquid will hit the hot pan and create a flavorful steam.
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12
Transfer the prawns and all the crispy garlic bits and oil from the pan to a warmed serving platter.
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13
Garnish immediately with freshly chopped parsley and an extra sprinkle of sea salt. Serve while piping hot with lemon wedges on the side.
💡 Chef's Tips
Use head-on prawns if possible; the juices inside the head provide an incredible, deep umami flavor that defines this dish. Ensure your pan is cast iron or heavy-bottomed to hold the high heat required for that signature 'plancha' char. Don't overcook the prawns; once they form a 'C' shape, they are perfectly done—an 'O' shape means they are overcooked and may be rubbery. Avoid using pre-minced garlic from a jar, as it lacks the pungent sweetness of freshly sliced cloves and burns too easily. Always serve with a bowl for discarded shells, as this is a hands-on, messy, and delightful eating experience.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Spanish Albariño or a dry Manzanilla Sherry to cut through the richness of the oil. Serve alongside a bowl of Garlicky Aioli for dipping the succulent prawn meat. Accompanied by a simple tomato salad with red onions and a light vinaigrette to refresh the palate. Always provide plenty of warm, crusty bread to soak up the garlic and prawn-infused oil left on the plate. A side of Padrón peppers, blistered in the same pan, makes for a complete tapas spread.