Garlic Prawns (Gambas Al Ajillo)

Big on flavour, and quick to cook, these garlic prawns are perfect for sharing as part of your next tapas night.

Ingredients

• 8 green medium king prawns
• ¼ cup extra virgin olive oil
• 4 garlic cloves, finely chopped
• ¼ teaspoon dried chilli flakes
• ½ teaspoon smoked sweet paprika
• ¼ teaspoon sea salt flakes
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped flat-leaf parsley leaves
• Crusty bread, to serve

Method

Peel and devein the prawns, removing the heads and leaving the tail intact. Pat prawns dry using paper towel.

Pour the oil into a medium non-stick frying pan. Add the garlic and chilli flakes. Heat, stirring often, over medium heat until the oil is hot (do not allow the garlic to burn).

Increase the heat to medium-high. Stir in the paprika and salt. When the oil is sizzling, add the prawns and cook, turning occasionally, for 2-3 minutes or until almost cooked through. Drizzle with lemon juice.

Transfer the prawns to a serving dish. Drizzle with the pan juices. Scatter with parsley. Serve

Notes

Peel and devein the prawns a few hours before cooking and store in an airtight container in the fridge.