Gambas al ajillo recipe

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4 tbsp rapeseed oil

20 garlic cloves, thinly sliced

20 large raw prawns, peeled and deveined

1 tsp dried chilli flakes, or to taste

1 tbsp brandy, or dry sherry

Salt and black pepper

Fresh parsley, chopped

Sourdough, sliced and toasted

Lemon wedges

Heat the oil in a large heavy-based pan over a medium-high heat until hot, but not smoking. Add the garlic and cook for one minute until golden, stirring constantly to keep from burning.
Add the prawns and chilli flakes and cook for two minutes, stirring constantly. Add the brandy and cook for one minute, using a wooden spoon to scrape any sticky bits from the bottom of the pan. Season with salt and black pepper.To serve, divide between two plates. Scatter with some fresh parsley and serve with toasted sourdough (or your bread of choice) and some lemon wedges.

Per serving 410kcals, 28.3g fat (2.1g saturated), 10.4g carbs (0.4g sugars), 19.5g protein, 0.4g fibre, 0.083g sodium

Gambas al ajillo