Gambas al ajillo

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Nutrition: Per serving

• kcal342
• fat30g
• saturates4g
• carbs4g
• sugars1g
• fibre3g
• protein13g
• salt0.38g

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Method

• step 1

  Peel the prawns, leaving the tails intact, and, using a cocktail stick, remove the digestive tracts. Or, if you are using a frying pan rather than a terracotta pot, you can cook the prawns in their shells. Season with a little sea salt.

• step 2

  Put the garlic, olive oil and chillies in a flameproof terracotta pot or frying pan and set over a high heat. When the garlic starts to turn golden, add the prawns and cook for 1-2 mins on each side until just pink. Sprinkle over the chopped parsley and some freshly cracked black pepper, and serve immediately. If using a terracotta pot, you can take that straight to the table, but be careful with it as the oil and terracotta will remain hot for several minutes.

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