Serves: 8–10 people as a hot starter or part of a buffet
Time: 15–20 minutes
Style: Spanish, tapas-style, but pairs beautifully with Mediterranean menus

🧂 Ingredients:

• 1kg raw king prawns, peeled and deveined (tail on or off)

• 6–8 cloves garlic, thinly sliced

• 1 tsp smoked paprika (pimentón dulce or picante)

• 1–2 tsp chili flakes (adjust to heat preference)

• 1 tsp sea salt

• 150ml good quality olive oil

• Juice of ½ lemon

• Small bunch fresh parsley, chopped

• Optional: pinch of ground cumin (adds depth)

👨‍🍳 Instructions:

🔥 1. Prep the oil:

• In a large frying pan or shallow casserole dish, gently heat the olive oil on medium heat.

• Add sliced garlic and cook until fragrant and just golden (don’t burn it!).

• Add chili flakes, paprika, and optional cumin. Let it sizzle gently for 1 minute to infuse the oil.

🦐 2. Cook the prawns:

• Add the prawns in a single layer. Sear 1–2 mins per side until just pink and cooked through.

• Squeeze in lemon juice and season with sea salt.

🌿 3. Finish:

• Sprinkle with fresh parsley, give it a quick toss, and serve immediately — sizzling hot is traditional!

🥖 To Serve:

• Serve in a shallow dish or platter with crusty bread or warm flatbread to soak up the garlicky oil.

• Optional: Garnish with extra parsley or lemon wedges.

🔄 Prep-Ahead Tips:

• Slice garlic and marinate prawns with a bit of paprika and lemon juice in advance.

• Cook just before serving for best texture and presentation (prawns overcook quickly).