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Cooking Time 5 minutes - Serves 2 as a tapa.

A proper Spanish tapas classic, one bite and you’ll be transported to Spain. You’ll find this dish in every tapas bar and a must with a cold beer. Now I make mine with smoked paprika but you don’t have to add this, the choice is yours.


  • 200g of raw king prawns.

  • 1 tsp of smoked paprika.

  • 3-4 garlic gloves, thinly sliced.

  • 2 red chillies (or to taste), thinly sliced.

  • Juice from 1/2 lemon.

  • Fresh parsley, roughly chopped.

  • Extra-virgin olive oil.


  1. Into a cold frying pan, add a generous drizzle of extra-virgin olive oil. You want enough to cover the bottom of the pan and then some. This is going to give you an amazingly flavored oil for dipping bread into. Add the garlic, chili, and paprika. Season, then place over medium heat.

  2. Once the garlic just starts to change colour, throw in the prawns and mix them in the oil. Give the prawns around 3-4 minutes, depending on their size, and then you are done. Take the pan off the heat, squeeze in the lemon, and mix in the parsley. Serve immediately with loads of bread.

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