This is one of Spanish most iconic tapas. Surprisingly, it seems to have originated in Madrid, a region that is nowhere near the sea
INGREDIENTS (SERVES 2 PEOPLE)
- Coldwater prawns (150 g)
- Garlic cloves (7)
- Red chilli (1)
- Olive oil (1 cup)
- Fresh parsley (optional)
1. Cover the base of a sauce pot with the olive oil and heat up at high power. Once its hot, finely chop the chilli and fry it for two minutes.
2. Peel and finely slice all the garlic cloves and drop them to the pot. Reduce the heat to medium-high and fry for three minutes.
3. After that, add your prawns and fry for no more than three minutes. You must make sure they are completely dry so drain them for a while using a strainer. Otherwise, the oil will mix with the water and will splash over you-and it’s burning as hell!
4. Serve in a little recipient next to a good piece of bread.
Last edited by a moderator: