Gambas Pil Pil (Spicy Prawns)

1. 1

   Peel and remove the head of the prawns. You might want to keep the heads of the prawns to make a shellfish soup or stock.

2. 2

   Remove the black vein and rinse the prawns. Pat dry with kitchen towel. Season with salt and the Pimenton.

3. 3

   Divide the olive oil, garlic slices and chili peppers in 4 earthenware ramekins or put in one normal frying pan and heat over medium heat or until the oil begins to sizzle.

4. 4

   Cook the prawns for about 2 minutes on each side - they should turn pink and curl slightly. When the other side is done, remove from heat, add the parsley and serve immediately.

5. 5

   Have some sourdough bread to soak in the sauce and serve with a nice cold beer, preferably listening to some Flamenco Music.

6. 6

   Note: Don't overcook the prawns otherwise they get very rubbery. If using the ramekins, bare in mind they will continue hot and the prawns continue cooking so check your timer!

* Per serving · 4 servings · Values may vary.

No additional tips available.