Gambas al ajillo – Spanish garlic prawns

Classic Spanish tapas with prawns sizzled in olive oil with garlic, chilli and sherry. Served in a cazuela with crusty bread to mop up the sauce.

• 400 g large raw prawns, peeled
• 8 garlic cloves, thinly sliced
• 1 dried red chilli
• 100 ml good olive oil
• 50 ml dry sherry or white wine
• Fresh parsley, chopped
• Salt
• Crusty bread for serving

Method

1. 1
   Heat the olive oil in a cazuela or frying pan.
2. 2
   Add garlic and chilli. Fry gently until the garlic is just turning golden.
3. 3
   Turn the heat to high. Add the prawns and cook for 1–2 minutes until pink.
4. 4
   Add the sherry and cook for 1 minute.
5. 5
   Season with salt and scatter over the parsley.
6. 6
   Serve immediately, sizzling in the pan, with crusty bread.