🤠's easy Gambas al Ajillo (prawns in garlic)

Perhaps the easiest Spanish tapas recipe to execute, Gambas al Ajillo or prawns in garlic needs raw jumbo sized prawns, lots of garlic, chopped and smashed, olive oil, a slice of lemon, squeezed, a pinch of paprika and salt to taste. Optional: dried red chili

Step 1. Prepare olive oil in a cup. Leave 5 cloves of smashed garlic to infuse in oil. Optional: add two dried red chillis

Step 2 Remove heads and shells, leaving only the tip of the prawns. Devein the prawns and pat dry. Fry the heads and shells and dried chillis in a sauce pan with oil.

Step 3. Add prawns and olive oil in a earthenware plate and sliced garlic pieces. Grill over high heat until prawns are cooked. Add dried chillis and scrapings from prawn heats in sauce. Do not overcook the prawns. Grill sourdough bread slices to accompany the Gambas.