Garlic prawns (gambas al ajillo)

Name: Garlic prawns (gambas al ajillo)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 300 g Prawns, raw, peeled king prawns, patted dry; 80 ml Olive oil; 0.4 Garlic, thinly sliced; 1 g Dried chilli flakes; 2 g Smoked paprika; 2 g Salt; 0.5 Lemons, cut into wedges; 8 g Fresh parsley, chopped; 0.5 Bread, crusty, sliced

Prawns sizzled in plenty of olive oil with sliced garlic and a little chilli, as served in tapas bars all over Spain. Bring bread to mop up the oil; it's the best bit.

Ingredients

300 g Prawns, raw, peeled king prawns, patted dry
80 ml Olive oil
0.4 Garlic, thinly sliced
1 g Dried chilli flakes
2 g Smoked paprika
2 g Salt
0.5 Lemons, cut into wedges
8 g Fresh parsley, chopped
0.5 Bread, crusty, sliced

Method

Put the oil, garlic and chilli in a wide frying pan or shallow flameproof dish over a medium-low heat. Let the garlic sizzle gently until just turning golden, without letting it brown.
Turn up the heat, add the prawns and paprika and cook, turning once, until pink all the way through.
Season with salt, squeeze over some lemon and scatter with parsley. Serve straight from the pan with bread for the garlicky oil.