Shells on or off? Spicy or sour? How you like your garlic prawns is very personal – but that isn’t going to stop our resident perfectionist from assembling her ideal version
The Spanish are some of Europe’s most enthusiastic consumers of fish and seafood, putting away an impressive 46kg per person per year – as Barcelona-born chef Frank Camorra observes, “Judging by the number of shells on tapas bar floors, I reckon that figure is mainly made up of prawns”. Sizzling earthenware dishes of garlicky gambas are a mainstay of the tapa repertoire, served swimming in aromatic oil to be sucked from the shells with a satisfyingly slurp, then mopped up with crusts of bread – perfect summer finger food with a few cold beers, or a chilled glass of bone-dry sherry. Happily, it’s also one of the simplest tapas to make, so if you can’t make it to Spain this year, you can at least taste the place at home.
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