Starters
Spanish
SpanishGarlic Prawns
Sizzling garlic prawns from frozen-and-fast to Spanish-style gambas al ajillo. The ultimate uses raw shell-on tiger prawns, sherry and a homemade prawn oil.
Gluten-free
Dairy-free
Nut-free
Better version
Raw king prawns in olive oil with chilli and fresh parsley.
Per serving£3.40
Total cost£6.80
Time18 min
Ingredients for 2
- 220 g raw king prawns , peeled and deveined
- 3 cloves garlic , thinly sliced
- 1 red chilli , finely sliced
- 4 tbsp extra virgin olive oil
- 15 g flat-leaf parsley , chopped
- 1 lemon , juiced
- sea salt , to taste
Method
- Pat the prawns dry and season lightly with salt.
- Warm the olive oil in a frying pan over medium heat and add the garlic and chilli.
- Cook gently for 1 minute until the garlic turns pale gold, not brown.
- Add the prawns and cook for 2 to 3 minutes, turning once, until pink and just cooked.
- Squeeze in the lemon juice, scatter with parsley and serve in the pan with crusty bread.
Equipment
The three ways, side by side
Budget
Frozen cooked prawns flashed in garlic butter.
Better
Raw king prawns in olive oil with chilli and fresh parsley.
Ultimate
Shell-on tiger prawns in gambas al ajillo style with prawn-shell oil, sherry and smoked paprika.
