Gambas al Pimentón with Garlic and Smoked Paprika

Juicy prawns in aromatic garlic oil, finished with smoked paprika and a pinch of chili. Served with crusty baguette for dipping, ideal as a shared tapas starter.

By yumbelo · 4 servings · 25 minutes

Ingredients

• 500 g Raw king prawns, peeled and deveined
• 100 ml Olive oil
• 4 pc Garlic cloves
• 2 tsp Smoked paprika powder (Pimentón de la Vera, sweet)
• 1 pinch Dried chili flakes
• 0.5 bunch Flat-leaf parsley
• 1 pc Lemon, juice
• Sea salt
• 300 g Baguette

Method

1. Peel the garlic and slice it thinly. Rinse the prawns under cold water and pat them thoroughly dry with kitchen paper.
2. Heat the olive oil in a large pan over medium heat, then fry the garlic in it for 1 to 2 minutes until golden yellow, without letting it brown.
3. Remove the pan from the heat and stir in the smoked paprika powder and chili flakes so the paprika does not burn.
4. Add the prawns to the flavored oil and fry over medium to high heat for 2 to 3 minutes until pink and cooked through. Turn them once during cooking.
5. Season with sea salt, drizzle over the lemon juice, then finely chop the parsley and stir it in.
6. Slice the baguette and toast it in the oven at 200 degrees convection and conventional heat for about 5 minutes until crispy.
7. Serve the prawns with the garlic oil straight from the pan and offer the baguette alongside.