Gambas al ajillo

Put the prawns in a bowl and clean them to remove any impurities. Dry them with towel paper.

Peel the prawns. Remove the head and the intestines (the black line running down the back of the prawn). Season with salt and a dash of pepper. Next, peel the garlic cloves and cut them into slices. Then, clean the red dried chilies with running water. Dry and cut the chilies into 2-cm strips.

Tip: Keep the heads of the prawns to make a great fish stock.

Pour the olive oil into a pan (ideally in a terracotta/clay pan or ceramic pot). Add the sliced garlic and chillies. From cold, put on high heat to infuse the oil.

When the garlic starts to turn golden, add the seasoned prawns. Cook for one minute until they turn orangy-red. Then turn the prawns onto the other side and cook for another minute until ready. Serve directly with the terracota/clay pan or ceramic pot (do not transfer to a plate). Enjoy immediately.

Suggestion: To garnish, add some chopped parsley (to taste) before serving.