Gambas al Ajillo with bread

Ingredients

Quantities are for one portion.

• 40 mlolive oil
• 1dried chili (whole or flaked)
• salt to taste
• 50 gcrusty bread
• 4garlic cloves, thinly sliced
• 150 graw prawns, peeled and deveined
• 10 gfresh parsley, finely chopped

Method

1. Ensure the raw prawns are dry to prevent oil splatter.
2. Slice the crusty bread and set it aside for serving.
3. Heat the olive oil in a small, shallow clay dish or a heavy skillet over medium heat.
4. Add the thinly sliced garlic and the dried chili to the oil.
5. Watch the garlic closely; as soon as it begins to turn golden and fragrant (do not let it brown), immediately slide the prawns into the sizzling oil.
6. Cook the prawns for just a minute or two, tossing them in the hot oil until they turn opaque pink and curl up. Avoid overcooking.
7. Turn off the heat, stir in the fresh parsley and a pinch of salt. Serve immediately while the oil is still bubbling, using the bread to mop up the garlic oil.