Traditional Spaghetti Carbonara
Spaghetti Carbonara combines the warmth of pasta with a creamy, cheese-based sauce, crisp pancetta, and black pepper for a quick yet elegant meal.
Gambas al Ajillo
Gambas al Ajillo is one of Spain’s most iconic tapas dishes: juicy prawns quickly cooked in garlicky olive oil with a hint of chilli.
It is fast, fragrant, and perfect for sharing with crusty bread to mop up the flavour-packed oil.
Method
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- Pat prawns dry and season lightly with salt.
- Heat olive oil in a wide pan over medium heat.
- Add sliced garlic and chilli flakes; cook gently until garlic turns lightly golden.
- Add prawns and raise heat slightly; cook 1–2 minutes per side until just pink and opaque.
- Sprinkle in paprika (if using) and toss briefly.
- Finish with chopped parsley and a small squeeze of lemon juice if desired.
- Serve immediately with crusty bread.
Ingredients
- Bread crusty, to serve
- 1/2 tsp Chili Flakes or sliced red chilli
- 500 g Prawns raw, peeled and deveined
- 1 tsp Lemon Juice optional, to finish
- 5 cloves Garlic thinly sliced
- 2 tbsp Parsley fresh chopped
- 1/2 tsp Paprika smoked, optional
- Salt, to taste
- 80 ml Olive Oil good quality
Notes
Cook prawns briefly over high heat so they stay tender and juicy.
Use good olive oil, as it forms the base of the sauce.
Serve immediately while still sizzling for best flavour and texture.
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