Spanish Prawns with Garlic (Gambas al Ajillo)

Split the half chill in half lengthways, remove and discard the seeds and finely chop. Peel the garlic cloves. Cut off the leaves of parsley and chop. Take off the heads of the prawns followed by the shells, put in a colander and swill under a cold tap. Put some baguette into the oven to warm.

Put four tablespoonfuls of olive oil into a frying pan over a medium heat, add the chopped chilli and soften for a couple of minutes. Add the prawns followed by adding the garlic crushed. Stir until the prawns are pink on both sides. Sprinkle over the paprika, pour over the glass of brandy, squeeze over the juice of half a lemon.

Quickly stir the mixture well, season with salt and fresh black pepper add the chopped parsley and serve  Zoom  .