Spanish Valencia Prawns, also known as “gambas de Valencia” or “gambas rojas”, are a type of prawn that is highly valued in Spanish cuisine. These prawns are typically found in the waters off the eastern coast of Spain, particularly in the area around Valencia.
Prep Time | Cook Tim | Additional Time | Total Time | Servings |
15 mins | 20 mins | 0 mins | 35 mins | 2 |
Ingredients of Spanish Valencia Prawns
- 500 grams of Spanish Valencia Prawns
- 4 cloves of garlic, minced
- 1/4 cup of olive oil
- Salt and pepper, to taste
- Lemon wedges, for serving
- Parsley, chopped for garnish (optional)
How to Make Spanish Valencia Prawns
- Rinse the prawns under cold water and pat them dry with paper towels.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the minced garlic to the skillet and cook until fragrant, about 1 minute.
- Add the prawns to the skillet and cook for about 3-4 minutes, until they turn pink and are cooked through. Be careful not to overcook them, as they can become tough.
- Season the prawns with salt and pepper to taste.
- Serve the prawns hot, garnished with chopped parsley (if desired) and lemon wedges on the side.
This simple preparation highlights the delicious flavour of the Valencia prawns. Enjoy!
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