Spanish garlic prawns
“Gambas al ajilo” you get then in most tapas bars in the selection of bits that you can have. Once again, a fast and easy thing to make that just takes a few second and test good. Serve with crusty bread to mop up the juices.
4 tbsp extra virgin olive oil
3 garlic cloves, chopped
2 chillies deseeded, chopped
1 tbsp smoked paprika
1 onion, finely chopped
300g/10½oz raw king prawns, peeled and de-veined
You do not need to worry about how this will look, as it will just come together, prawns in a nice spicy garlic sauce. Make sure that your prawns have been properly de-veined , cut down the back and the little black pie removed and you are good to go
Heat the oil over a gentle heat and add the garlic, chillies, paprika and onion. Cook until the onion is soft, without any colour.
Add the prawns to the pan, and increase the heat slightly. Cook for 5-10 minutes or cook until the prawns have turned dark pink.
Serve with crusty bread to mop up the flavoursome juices.