Juicy prawns cooked with sliced garlic, chilli and Bravoleum Arbequina Extra Virgin Olive Oil. Serve as a Spanish-style starter or with crusty bread for a simple Mediterranean meal.
Serves: 2 as a light meal or 4 as a starter
Preparation time: 10 minutes
Cooking time: 5 minutes
Difficulty: Easy
Ingredients
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300g raw king prawns, peeled and deveined
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4 tablespoons Bravoleum Arbequina Extra Virgin Olive Oil
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4 garlic cloves, thinly sliced
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½ teaspoon dried chilli flakes
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½ teaspoon smoked paprika
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1 tablespoon fresh parsley, finely chopped
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½ lemon
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Sea salt
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Crusty bread, to serve
Method
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Pat the prawns dry with kitchen paper and season lightly with sea salt.
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Heat three tablespoons of Arbequina olive oil in a large frying pan over medium heat.
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Add the sliced garlic and cook gently for 30–60 seconds. The garlic should become fragrant but must not burn.
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Add the chilli flakes and smoked paprika, stirring for a few seconds to release their aromas.
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Increase the heat slightly and add the prawns in a single layer.
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Cook for approximately 1–2 minutes on each side, until the prawns are pink, opaque and cooked through.
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Remove the pan from the heat. Add a squeeze of lemon juice, the chopped parsley and the remaining tablespoon of Arbequina olive oil.
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Toss everything together and serve immediately.
Serving suggestion
Serve directly from the pan with crusty bread for soaking up the garlic and Arbequina olive oil. The prawns also work well with rice or a fresh tomato salad.
Why Arbequina works
Arbequina’s smooth, fruity character complements the sweetness of the prawns while softening the intensity of the garlic, chilli and smoked paprika.
Allergen information: Contains crustaceans. Bread may contain gluten.Spanish Recipes