Gambas al Ajillo

Ingredients

• 500 g raw prawns, peeled
• 8 pieces garlic cloves, thinly sliced
• 150 ml extra virgin olive oil
• 2 pieces dried chillies
• 0.5 tsp sweet paprika
• 2 tbsp dry sherry
• 3 tbsp flat-leaf parsley, chopped
• 0.5 tsp salt

Steps

1. 1
   Pat the prawns bone dry and salt them lightly 10 minutes ahead.
2. 2
   Put the oil, sliced garlic and broken chillies in a cold earthenware dish or heavy pan and set over medium-low heat.
3. 3
   Let the garlic infuse slowly for 3-4 minutes until it just turns pale gold. Take it off the heat the moment it colours — brown garlic makes the whole dish bitter.
4. 4
   Raise the heat to high and add the prawns in a single layer.
5. 5
   Cook 1 minute per side, no more; they are done the instant they curl and turn opaque.
6. 6
   Add the paprika and sherry off the heat and swirl the pan.
7. 7
   Scatter with parsley and serve immediately in the cooking dish, with plenty of bread.