This is a great way to cook prawns and again is one of Spain's most famous little dishes , served as a tapa ( small dish ) or as a racion ( larger plate ). It varies in quality and price all over Spain and to my mind some restaurants seem to overcharge in what is basically an easy preparation dish. Most restaurants will of course use good quality frozen prawns which are perfectly adequate if you are unable to buy the fresher item.
INGREDIENTS:
1 1/2 dl (5 ounces, 1/4 pint) olive oil
4 garlic Cloves, peeled and sliced
1 dried red chili pepper, seeds removed
24 large, raw peeled prawns,
PREPARATION
Heat oil in a large earthenware casserole or individual ramekins over medium heat. Add all the ingredients at once, garlic, chili pepper and prawn.
Place the casserole over a griddle , gas or electric top, stirring once or twice until prawns are done, about 3 minutes. Sprinkle with sea salt. Remove casserole from flame and immediately cover with plate. Serve in same dish while still sizzling and uncover at table. Serve with crusty white bread for dunking.
Some people like this dish red hot I personally do so add the chili to taste. The aroma that is omited from this dish whilst it is being cooked is something special and once again please remember to use only the best quality extra virgin olive oil.
Regards
Gary
Click below to see a full list of my recipes posted to date.
