GARLIC PRAWNS (Gambas al ajillo)
This is a very typical Spanish starter. It has to be eaten immediately, served in the dish in which it is cooked. In fact, it is often brought to the table when the prawns are almost ready to finish off there. The idea is to fork out the prawns and, when they've all gone, dip bread into the oil. Delicious.
MethodPut olive oil into the dish up to about 1/4 inch.
Add garlic slivers and heat slowly (to allow garlic to infuse the oil) until very hot.
Add chillies and after a few seconds add prawns, parsley and salt. Toss for a minute or two until prawns are done.
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