A great Spanish classic, simple and spectacular: juicy prawns seared in olive oil flavored with garlic, chili, and parsley. Serve piping hot, with bread for dipping.
Ingredients
- 600 g raw peeled prawns
- 100 ml extra-virgin olive oil
- 6 cloves garlic
- 1 piece dried bird's eye chili
- 0.5 bunches fresh flat-leaf parsley
- to taste fine salt
- to taste ground black pepper
Method
- Pat the prawns thoroughly dry with paper towels, then salt them lightly. They must be completely dry to sear rather than boil.
- Thinly slice the garlic and chop the parsley. Keep these elements ready near the stove, as the cooking goes very quickly.
- Heat the olive oil in a wide skillet or earthenware dish over medium-low heat until it becomes fluid and shimmering, without smoking.
- Add the garlic and crumbled chili, then let infuse gently until the garlic is pale golden and very fragrant.
- Increase the heat slightly, add the prawns in an even layer, and let them cook until the underside turns pink and opaque.
- Flip the prawns and continue cooking just until they are pearlescent, firm to the touch but still flexible in the center.
- Turn off the heat, add pepper and the parsley, and stir gently to coat the prawns in the hot fragrant oil.
- Serve immediately, very hot, with all the garlicky oil at the bottom of the dish for dipping.
Nutrition
Per serving
- Energy
- 388.7 kcal
- Protein
- 36.77 g
- Carbohydrate
- 2.78 g
- Fat
- 25.94 g
- Fibre
- 1.25 g
- Calcium
- 3.62 mg
- Iron
- 0.17 mg
- Magnesium
- 3.06 mg
