Gambas al Ajillo (Garlic Prawns)

Method

Tap a step when it's done.

1. 1Rinse the prawns, pat them very dry with paper towels and toss with the salt. Wet prawns make the oil spit and steam instead of sizzling.
2. 2Put the olive oil, sliced garlic and chilies in a wide pan or a clay dish. Warm over medium-low heat for 3-4 minutes, until the garlic is bubbling gently and just turning golden at the edges.
3. 3Don't let the garlic turn brown: burnt garlic is bitter and ruins the dish. As soon as the edges color, move straight on to the next step.
4. 4Raise the heat to medium-high and add the prawns in a single layer. Cook for 1-1.5 minutes per side, until pink and curled into a C shape; a tight O shape means they are overcooked.
5. 5Sprinkle in the paprika, add the lemon juice and shake the pan for 20-30 seconds, then take it off the heat.
6. 6Scatter with parsley and serve in the pan while the oil is still sizzling, with plenty of bread for dipping in the garlicky oil.