Sizzling Spanish Garlic Prawns - Tapas Style

5.0(6)

Sizzling Spanish seafood, perfect for a summer's evening or a tapas party. This simple, baked dish is one of our favourites, great with a glass of ice-cold Fino. You can serve these in the middle of the table - in a large, attractive earthenware dish or in individual bowls. Provide plenty of paper napkins for fingers and faces!! Or, finger bowls with iced lemon water would be a nice idea. Tactile food at its best!

by French Tart·published 2007-05-22

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Lunch/Snacks

Servings

6 serving(s)

Total time

13 min

prep 5 min

Calories / serving

199 kcal

Ingredients (6)

serves

900 g raw king prawns, peeled and butterflied
3 tablespoons parsley, choppedparsley
1 teaspoon chili flakes (smoked paprika) or 1 -2 teaspoon pimentos (smoked paprika)
4 tablespoons olive oilolive-oil
4 -6 garlic cloves, thinly slicedgarlic
4 -6 tablespoons dry sherry, fino is goodsherry

Instructions (5 steps)

01Heat the oven to 220C/fan 200C/gas 7.
02Preparing prawns:To butterfly the prawns simply slit the prawns lengthways but don't go all the way through and remove the vein.
03Divide the prawns, garlic, chilli or pimenton, sherry and olive oil between 6 small ovenproof dishes or use 1 large one.
04Cook for 8 - 12 minutes, depending on the size of the dish or dishes, or until pink and sizzling.
05Sprinkle with the parsley and serve with crusty bread & lemon wedges.

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