INGREDIENTS
You will this dish on the menu in most tapas bars and restaurants , specially in Andalucia. Although a relatively easy dish to prepare it evokes great passions within these sunny shores and still remains one of the most popular tapas or starter dishes in Spain today.
1 1/2 dl (5 ounces, 1/4 pint) olive oil
4 garlic Cloves, peeled and sliced
1 dried red chili pepper, seeds removed
24 large, raw prawns, peeled
PREPARATION
Heat oil in large earthenware casserole or individual
ramekins over medium heat. Add garlic, chili pepper and prawn.
Saute, stirring, until prawns are done, about 3 minutes. Sprinkle
with salt. Remove casserole from flame and immediately cover with
plate. Serve in same dish while still sizzling and uncover at table. Serve
with crusty white bread for dunking.
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