Remove crab tails from shells, rinse when cooled and dry. Crush chili peppers a little bit. Peel garlic cloves and quarter lengthwise. Heat olive oil vigorously in a frying pan or possibly in four small portion pans. Add chilies, garlic cloves and crab tails, season lightly with salt and pepper and cook for about 3 minutes at high temperature. Bring the “Gambas al ajillo” to the table on the spot.