Gambas al ajillo

• raw prawns↗12 large

  12 large

• garlic cloves↗3

  thinly sliced

• olive oil↗100ml ml
• dried cayenne chillies↗3

  (or other dried chilli)

• flat-leaf parsley↗1 tbsp chopped tbsp

  chopped

Step-by-step instructions

1. 1

   Peel the prawns, leaving the tails intact, and, using a cocktail stick, remove the digestive tracts. Or, if you are using a frying pan rather than a terracotta pot, you can cook the prawns in their shells. Season with a little sea salt.

2. 2

   Put the garlic, olive oil and chillies in a flameproof terracotta pot or frying pan and set over a high heat. When the garlic starts to turn golden, add the prawns and cook for 1-2 mins on each side until just pink. Sprinkle over the chopped parsley and some freshly cracked black pepper, and serve immediately. If using a terracotta pot, you can take that straight to the table, but be careful with it as the oil and terracotta will remain hot for several minutes.