I love the versatility of this famous tapas dish, a favorite of mine whenever I dine at Spanish restaurants.
You can serve this as an appetizer and eat it as it is or you can eat it with a slice of French Bread. Perfect while having a sip of Sangria or white wine.
For us Filipinos, this dish is a good compliment to rice.
Traditionally, this is cooked in a heat resilient bowl and is served sizzling. But since, I’m only doing this at home and I don’t have any sizzling plates, I only serve it hot and fresh from the pan.
What you need:
5 tbsp Extra Virgin Olive Oil or Extra Light Olive Oil
4 cloves of garlic, finely minced
1 Lemon, juiced
1/2 kilo Prawns, shelled
1 tbsp Paprika
1 tsp Chili Flakes (you can add more if you it super spicy)
2 tsp Parsley
Salt to taste
What you need to do:
1. Saute garlic in EVOO
2. Add lemon juice, paprika and chili flakes. Stir for one minute.
3. Throw in your prawns and cook til it turns orange.
4. Season with salt.
5. Transfer to a serving plate and sprinkle with Parsley before serving.