About this recipe:This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the prawns.
4 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon crushed red chilli flakes
1 teaspoon paprika
450g medium prawns, peeled and deveined
2 tablespoons dry sherry or lemon juice
salt and freshly ground black pepper to taste
2 tablespoons chopped flat leaf parsley
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Method Prep:10min › Cook:5min › Ready in:15min
Heat olive oil, garlic, red chilli flakes and paprika in a large frying pan over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the prawns. Cook until the prawns turn pink and opaque, about 3 minutes.
Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.