This recipe for Spanish-style garlic prawns comes courtesy of Antonia Lopez of Solera catering. It's a great dish for entertaining because all the preparation is done the day before, then it's just a flash in the pan. Serve with a crisp green salad and crusty bread for mopping up the juices.
- 36 fresh Australian king prawns, peeled
- 4 cloves garlic, sliced
- 2 tbsp finely chopped parsley, plus extra to serve
- 1 tsp Spanish sweet paprika
- 1 tsp dried chopped chilli
- 10 tbsp olive oil, plus 2 tbsp extr,a for cooking
- ¼ cup Spanish sherry or similar dry sherry
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 8 hours or overnight if time permits
In a glass bowl, combine the prawns, garlic, parsley, paprika, chilli and olive oil. Cover and refrigerate overnight. Drain.
Heat the extra olive oil in a frying pan. Add the marinated prawns and sauté for about 7 minutes.
Pour over the sherry and flambé or cook for about 4 minutes or until the alcohol evaporates.
Sprinkle with chopped parsley to serve.