Ingredients

• 8 large raw shell-on king prawns , from sustainable sources
• 3 cloves of garlic
• 1 fresh red chilli
• a few sprigs of fresh flat-leaf parsley
• 50 ml olive oil , ideally Spanish
• ½ teaspoon smoked paprika
• 1 lemon

Preparation

1. Begin by preparing the prawns: Peel them, discarding the heads while leaving the tails intact. Run a knife along the backs of the peeled prawns to remove and discard the dark vein.
2. Peel the garlic, then finely chop it along with the chili (remove seeds if desired). Finely chop the parsley leaves.
3. Heat the oil in a shallow heatproof terracotta dish or a small frying pan over medium-high heat. Add the garlic and chili, frying for about 30 seconds to infuse the oil, then stir in the paprika.
4. Next, add the prawns to the dish and cook for approximately 2 minutes on each side until they're thoroughly cooked, adding most of the parsley when flipping the prawns.
5. Squeeze half of the lemon juice into the dish, then remove it from the heat and sprinkle the remaining parsley and a pinch of sea salt over the prawns.
6. Serve the dish sizzling hot with warm crusty bread, the remaining lemon cut into wedges for squeezing over, and accompany it with a glass of fine Spanish wine.

Serves 2 Prep time 10 minutes
Patsy's garlic & chilli prawns