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Prawns sizzling in garlic chilli oil, the tapas dish that takes ten minutes. The bread for mopping the pan is not optional.
Peel the 500 g prawns, leaving the tails on if you like, and pat them very dry with paper towel. Season with the salt and leave at room temperature for 10 minutes.
Warm the 120 ml olive oil with the thinly sliced 25 g garlic and the broken chillies in a small 20 cm frying pan or earthenware dish over medium-low heat for 3 to 4 minutes until the garlic is pale gold and the oil is fragrant.
Turn the heat to high and add the prawns in one layer. Cook for 1 minute, turn them and give them 1 minute more until they are pink and opaque all the way through and curled into a loose C.
Pour in the 40 ml sherry and let it bubble hard for 30 seconds, then add the smoked paprika and a squeeze of the lemon and swirl the pan to bring the sauce together.
Scatter the parsley and bring the pan straight to the table with thick slices of the baguette for the oil.
