← Nouns Cooking · Spanish

Ingredients

• 400 g large raw prawns, peeled and deveined
• 100 ml extra virgin olive oil
• 6 cloves Garlic, thinly sliced
• 2 small dried chillies (or ½ tsp chilli flakes)
• 2 tbsp dry white wine or dry sherry (optional)
• 1 tbsp lemon juice (optional)
• 2 tbsp Parsley, finely chopped
• flaky salt
• 1 crusty bread, to serve (optional)

Method

1. Pat the prawns very dry with kitchen paper and season them with a little salt.
2. Put the oil, garlic and chillies in a wide pan or a terracotta cazuela over medium-low heat. Warm them gently for 2–3 min, until the garlic is fragrant and just starting to turn pale gold.
3. Turn the heat up to medium-high, add the prawns in a single layer and cook for 1 minute until pink underneath. Turn them, splash in the wine if using, and cook for 1 minute more, until just pink all over and opaque.
4. Take off the heat straight away, as the prawns keep cooking in the hot oil. Add a squeeze of lemon, scatter with parsley and serve sizzling, with bread to mop up every drop of the garlic oil.

Tips

• Garlic burns quickly in hot oil and turns bitter, so keep the heat gentle until the prawns go in.
• Frozen raw prawns work well: thaw them in the fridge overnight and dry them well.
• Serve with gluten-free bread to keep it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Spain on a Fork Great British Chefs