Garlic Prawns are a classic tapas very popular in Andalucía. Serve this with the best artisan bread you can buy. Mopping the juices from the prawn and olive oil emulsion, the garlic and the chilli make for an experience not to be missed!
Spanish extra virgin olive oil, for frying
1 fresh or dried red chilli pepper (medium heat), sliced
5 garlic cloves, sliced
500 g/1 lb. 2 oz. medium to large raw prawns, peeled
Sea salt and freshly ground black pepper, to season
Good artisan bread, to serve
SERVES 4
In a flameproof dish or frying pan/skillet, heat about 2 fingers of olive oil over a medium heat. Add the chilli pepper, followed by the garlic. Stir until the garlic takes a little colour. Increase the heat rapidly and add the prawns/shrimp. You may think there is too much olive oil but within a minute the prawns will release their juices and these will emulsify with it to make an opaque, light-coloured and aromatic liquor. Do not overcook. Serve hot accompanied by bread.
The recipe is from Cocina de Andalucía by María José Sevilla. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.