This delicious garlic and chili prawns are delicious and fried up with some good olive oil, chili, garlic, a bit of lemon, parsley and some lovely bread to serve with. You can create this dish to be just as good, if not better. First, get your prawns ready, you can use any prawns you like but make sure they are sustainably sourced. Remove the head, the shells except for the tail part, save the shell and head because they are full of flavor and perfect for your stock or sauces.

De-vein the prawns because this might give a better taste to the dish. Finey chops three garlic, deseed and chop whole red chili, chop the parsley and its time to start cooking, and you could cook this dish in the pan. Add olive oil to your pan, enough to cover the bottom of the dish then add the chili, the garlic then waits for around 30 seconds so the flavor gets well infused into the oil then add half a spoon if paprika powder an give it a stir. Start adding the prawns and try to make your prawns nice and juicy by giving them 2 minutes on each side the turn them around.

So at this stage, add a bit of parsley then add a squeeze of lemon. Turn the heat off and add the rest of the parsley, st it aside and season with a sprinkle of salt. To go with the dish goes well with some nce and crusty bread

  • Ingredients8 large raw shell-on king prawns
  • 3 cloves of garlic
  • 1 fresh red chilli
  • a few sprigs of fresh flat-leaf parsley
  • 50 ml olive oil , ideally Spanish
  • ½ teaspoon smoked paprika
  • 1 lemon


  1. Peel the prawns, removing the heads and leaving the tails on.
  2. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
  3. Peel the garlic and finely chop with the chili (deseed if you like). Pick and finely chop the parsley leaves.
  4. Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over medium-high heat.
  5. Add the garlic and chili and fry for 30 seconds to flavor the oil, before stirring in the paprika.
  6. Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns.
  7. Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
  8. Serve to sizzle with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.