Gambas al ajillo - pan-fried prawns with garlic, chilli, paprika, sherry and fresh parsley. Ideal as a starter or as part of a selection of tapas dishes.
Peel and finely slice the garlic. Pick and chop the parsley. Finely dice the chillis.
In a sauté or heavy frying pan, warm the olive oil over medium heat. Add the garlic and the chilli, sauté for about one minute or until they begin to brown.
Raise the heat to high and add the prawns, lemon juice, sherry, red pepper and the paprika. Stir well, then sauté, stirring briskly until the prawns turn pink and are no longer translucent, about 3 minutes.
Separate the lettuce leaves, wash and dry them.
Remove from the heat, season with salt and pepper and sprinkle on the fresh parsley. Serve with the lettuce in a bowl and crusty bread to mop up the oil.
«Take care not to burn the garlic in the oil as it will turn bitter.»