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Easy Prawns In Garlic Sauce, Spanish-Style
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RECIPE
INGREDIENTS
350 grams prawns, medium, shell on
1 teaspoon sea salt, or to taste
1/3 cup olive oil, extra-virgin
1 tablespoon garlic, chopped
1 bay leaf (tej patta), whole
2 dried red chillies, deseeded
1 teaspoon paprika
1⁄2 teaspoon black pepper powder
1 1⁄2 tablespoons parsley, fresh, roughly chopped
COOKING METHOD
- To clean prawns: Twist off head and legs, leaving the shell and tail intact. Using either kitchen shears or a sharp knife, carefully insert it (just a bit) between the top (back) shell and the body from the head side, and snip or cut the shell a little at a time till you reach about ½-inch from the tail. Without removing the shell, carefully prise open the shell slightly and remove the black ‘vein’ or intestinal tract and discard. Wash the prawns well under running water.
- Place prawns in a medium bowl and add salt. Mix well. Set aside for 15 minutes.
- Add olive oil to a clay pot (cooking grade) and place on medium heat. Once hot, add chopped garlic, bay leaf, and red chillies; sauté for about 30 seconds till the garlic just begins to color.
- Increase heat to high and slide prawns into the clay pot; stir to coat the prawns with the olive oil and garlic. Toss in paprika and black pepper; stir.
- Continue to cook on high heat, stirring occasionally, till the prawns are cooked through, another 3 to 4 minutes (we prefer 3 minutes). Ensure that the prawns are soft and not overcooked, as overcooked prawns become rubbery and hard. Sprinkle with fresh parsley and remove from heat.
- Serve immediately in the clay pot with good bread on the side to soak up the delicious juices.
- To clean prawns: Twist off head and legs, leaving the shell and tail intact. Using either kitchen shears or a sharp knife, carefully insert it (just a bit) between the top (back) shell and the body from the head side, and snip or cut the shell a little at a time till you reach about ½-inch from the tail. Without removing the shell, carefully prise open the shell slightly and remove the black ‘vein’ or intestinal tract and discard. Wash the prawns well under running water.
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