Gambas al ajillo

Ingredients

For 2 servings

• •12 large raw prawns
• •3 garlic cloves thinly sliced
• •100 ml olive oil
• •3 dried cayenne chillies (or other dried chilli)
• •1 c. à soupe chopped flat-leaf parsley

Method

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.