This is one of our favourite tapas dishes that goes well with a cold beer, or as a supper snack. It combines some beautiful, authentic Spanish flavours, like prawns from the Mediterranean, Fino sherry from Jerez, and smoked paprika. It’s a combination that can be enjoyed at any time and is particularly delicious eaten outdoors.
Spanish Garlic Prawns with Paprika Gambas al ajillo con pimentón
Mouth-Watering Spanish Recipes
1 kg (2.2lbs) prawns
4 garlic cloves, peeled and chopped
1 teaspoon hot smoked paprika
Splash of Fino sherry
Thoroughly wash the prawns.
Peel, leaving the tails on.
Heat a generous slug of olive oil in a large terracotta cazuela or pan.
Add garlic, paprika and sherry, and fry for 2 minutes to infuse the olive oil.
Add prawns, season with black pepper and fry, turning regularly for 4 minutes, or until cooked through.
Serve on a bed of salad accompanied by fresh, crusty bread.