Gambas al Ajillo

Method

1. 1

   Prepare

   Pat the prawns dry and toss with the salt and paprika; have the parsley, lemon and bread ready. This takes about 2 minutes.

2. 2

   Infuse the oil

   Heat the oil in a 28 cm frying pan over low heat; add the garlic and chilli and cook for 1 to 2 minutes, stirring, until the garlic is fragrant and pale gold.

3. 3

   Cook the prawns

   Raise the heat to medium-high and add the prawns in one uncrowded layer; cook for 2 to 3 minutes, turning once, until opaque through the thickest part.

4. 4

   Cook off the sherry

   Pour in the sherry and bubble over medium-high heat for 45 to 60 seconds, turning the prawns once, until the sharp alcohol smell has gone and the sauce is bubbling.

5. 5

   Finish and serve

   Remove the pan from the heat, stir in the parsley, and serve immediately with lemon wedges and bread for dipping in the garlicky oil; the total time is about 10 minutes.

Tips

• Use two batches if the prawns will not fit in one layer, adding a little oil if needed; return all prawns to the pan before adding the sherry.
• Prawns vary in size, so rely on opacity through the thickest part rather than the clock alone, and take the pan off the heat as soon as they are cooked.
• For a milder dish, use a small pinch of chilli or omit it.

Swaps

• Use dry white wine in place of the sherry and bubble it until the raw alcohol aroma has gone.
• Use mild chilli flakes in place of dried chilli, or omit them; sweet paprika can be replaced with mild smoked paprika for a smokier flavour.

Storing

Best eaten straight away. Refrigerate leftovers in a sealed container within 2 hours and use within 1 day; reheat gently in a pan until steaming hot, taking care not to overcook the prawns.