Gambas in the oven

Would you like to prepare a seafood dish? But you don’t have time or want the hassle of scaling and fishbones? Gambas make a delicious alternative that is easy to prepare and a feast for the eye.


  • 12 Gambas
  • 4 tbsp lemon juice
  • 5 tbsp il circolo extra vergine olive oil
  • 2 garlic cloves, finely chopped
  • Salt and pepper to taste
  • 1 small bunch of parsley


  • Preheat the oven to 200°C.
  • Wash the gambas and clean them by removing the intestines (for more details, see under tips).
  • Wash the parsley and chop it finely.
  • Squeeze the lemon.
  • In a small bowl mix the lemon juice with parsley, the finely chopped garlic and il circolo extra vergine olive oil.  Season to taste with salt and pepper.
  • Place the cleaned gambas in an ovenproof dish and cover with 3/4 of the lemon olive oil mixture.
  • Place a sheet of baking paper over the gambas so that they remain juicy. Bake in the oven for 10-12 minutes.
  • When ready, drizzle the gambas with the rest of the lemon olive oil mixture, and serve them piping hot.


  • For removing the intestines: cut into the back of the gamba with a small knife, from the head to the tail. The intestines look like a dark vein. Pull it out gently with the tip of the knife or a toothpick. Rinse the gambas once more with cold water so all remnants of the intestines are completely removed. This will help your gambas taste much better.
  • For an extra fresh note, drizzle a few drops of il circolo lemon oil over the dish.

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