Spanish Garlic Soup + Garlic Prawns
Watch mum cook these Spanish dishes - https://youtu.be/l3ZnNj_ECug
Gambas al ajillo (Spanish Garlic Prawns)
200g fresh prawns
60 ml olive oil
3~4 cloves garlic- finely chopped
Dry chilli flakes
Serve with lots of good bread
1. Lightly season prawns with salt
2. In Cazuela or a small fry pan, add oil, warm up slightly and add garlic, chilli flakes on low heat until garlic flavour has infused into the oil.
2. Add prawns before garlic turns colour, increase heat and cook for 2 minutes, turn and cook for another 2 minutes.
3.Garnish with parsley and serve immediately still sizzling and with lots of good bread to soak up that delicious garlic oil.
It is best cooked in a small, ovenproof terra-cotta Cazuela, which is also ideal for serving. Takecare not to burn the garlic. The Tapas complements well with other tapas dishes or a larger main meal.
You can also reuse the oil to cook another serving of prawns
Sopa de Ajo (Garlic Soup)
3 cloves garlic -peel and cut into thick slices
4 Tbs olive oil
1/2 onion- finely chopped
1 slice bread- 5mm thick- cut in small squares
500ml of chicken stock
1/2 Tbs Pimenton (Spanish smoked sweet paprika)
Salt and black pepper
1. Fry the garlic on low heat with the oil until well coloured but not burnt and garlic has perfumed the oil. Discard the garlic from the oil
2.F ry the onion in the garlic oil, sauté until softened, add Pimenton, salt, cracked black pepper and mix well
3. Add stock and cook for 5 minutes
4. Add bread and cook for another 5 minutes
5.Crack the eggs into the soup and cook for 2 minutes (we want to keep the egg whole so no further stirring)
6. Serve in a bowl and garnish with parsley
Sopa de Ajo is a great soup to warm you up on a cold winter day. If you have leftover of bread and are unsure of what to use it for, this is the perfect way of putting it to good use.
The key ingredient is the Pimenton and you can find it in delicatessens.