Recipe by Brian Holley
This is the famous SPANISH Tapas dish that has been messed up by so called chefs around the world. I know there are other recipes for this dish, but, I live in Spain and this is how they are made here. Fresh RAW prawns should be used, pre cooked prawns turn tough if used and spoil the dish. I eat this every week at the local tapas bar. For the best result the dish should be cooked and served in a earthenware dish. Serve with some crusty bread to soak up the liquid.
Top Review by Thomas Zacharias
This dish epitomizes deliciousness in simplicity. Its one of the bestsellers on the menu at the restaurant where I work. Here is the recipe and a little info on the dish on my blog.
- 500 g prawns, raw and shelled
- 2 chili peppers, chopped and seeded
- 6 garlic cloves, chopped
- 1⁄2 cup olive oil
- 1⁄2 cup dry white wine (optional)
Directions See How It's Made
- Heat the earthenware dish over moderate heat and add the oil and fry the garlic till just starting to brown.
- Add the garlic, and prawns, season with salt and cook, stirring, till the prawns change colour (pink).
- Carefully add the wine, if using.