Ainsley Harriott’s garlic and chilli prawns

Gambas al ajillo is a popular Spanish tapas dish, which also makes a great midweek supper when served on toasted bread with a side salad. It’s delicious and so quick to prepare. For a really authentic touch, add a splash of dry sherry when cooking.

Ainsley Harriott garlic and chilli prawns
Dan Jones

SERVES 4 AS A TAPAS DISH

16 large raw king prawns, shell on
sea salt, for sprinkling
4 tbsp extra virgin olive oil
4 garlic cloves, sliced
1/2 tsp hot/sweet smoked paprika
1/2 tsp dried chilli flakes
juice of 1/2 lemon
1 tbsp finely chopped fresh flat-leaf parsley to serve
lemon wedges

1. Sprinkle the prawns with a little salt.

2. Heat the olive oil in a large frying pan over a medium-high heat. Add the prawns and cook for 1-2 minutes, then turn. Add the garlic, paprika and chilli and cook for a further 2 minutes, or until the prawns are pink and cooked through. Squeeze over the lemon juice, then sprinkle over a little extra salt and the parsley.

3. Serve immediately with extra lemon wedges for squeezing and napkins to wipe your fingers after peeling the prawns!

Get 20 per cent off the book

Ainsley's Mediterranean CookbookAinsley’s Mediterranean Cookbook by Ainsley Harriott will be published on 26 March by Ebury Press, price £20. To preorder a copy for £16 with free p&p until 5 April, go to mailshop.co.uk or call 01603 648155.