There’s a little bar hidden in the back streets of Madrid called ‘La casa del abuelo’ (or ‘grandpa’s house’ which doesn’t sound anywhere near as exotic). It’s standing room only, you can throw your serviette on the floor and the service is old school. Their speciality is prawns cooked almost anyway you can imagine, but there is a particular dish called gambas ajillo or garlic prawns that is simply delicious. The prawns are served dripping in garlicky oil with a side of white crusty bread. Dipping the bread in the oil is almost better than eating the prawns themselves!
I started to make my own version of this dish (with much less oil…) and it’s become a bit of a favourite at family gatherings. I hope you enjoy.
Prawns with garlic, chilli and parsley
500g green prawns, peeled, tails in tact
4 cloves of garlic
1 long red chilli, seeds removed
2 tbs of finely chopped parsley
1/4 cup olive oil
Heat oil in a wide based frypan and when hot, add the prawns. Don’t overcrowd the pan or they will stew instead of cook. Add chilli to the pan. Cook for a couple of minutes and then add the garlic. Turn the prawns over, they should be nice and pink and starting to brown. Cook for a further 2 minutes. When prawns are cooked through, stir in the parsley.
Serve prawns with the oil and some crusty bread.
Serves 4 as a starter