Garlic prawns (Gambas al ajillo)

1. Peel the prawns (you can leave the tails on), devein them, pat dry and salt lightly.

2. Thinly slice the garlic, break the dried chillies (guindillas) into 2-3 pieces and shake out the seeds.

3. In a small earthenware dish or pan heat the olive oil over medium heat, add the garlic and chilli and fry for 1-2 minutes until the garlic is pale golden.

4. Add the prawns and cook for 2-3 minutes, turning once, until pink and just cooked through.

5. Take off the heat and sprinkle with chopped parsley.

6. Serve sizzling in the dish with plenty of fresh bread for mopping up the oil.

Tip: The oil is the best part – be generous with it, and don't let the garlic brown or it will turn bitter.