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Gambas al ajillo (German garlic prawns) are a popular tapa from Spain. The dish is traditionally prepared in a special clay bowl, a cazuela de barro, and also served in it. The prawns, marinated in lemon juice, are cooked with the addition of chili peppers and salt, sprinkled with a little chopped parsley or other herbs and served immediately with plenty of olive oil and browned garlic cloves. Sherry or another white wine is served for this purpose.

Literature

Julio César Cano: Solo Tapas. La Cocina En Miniatura.