Sizzling Spanish seafood from one of our favourite foodieblogs, What Katie Ate. Perfect for a summer’s evening or a tapas party.
6 cloves garlic, crushed
Juice & zest 1 lime
1/2 teaspoon smoked paprika
1/2 teaspoon dried chilli flakes
1/3 cup extra virgin olive oil
500g raw prawns, heads and shells removed
2 cups chicken stock
Sea salt flakes and freshly ground black pepper
Handful of flat-leaf parsley, roughly chopped
Extra lime wedges for serving
Add all heads and shells into a medium-sized pot. Cover with stock, season with black pepper and bring to the boil. Reduce heat and simmer for 15-20 minutes. Drain stock into a bowl and discard heads & shells. De-vein the prawns. Add garlic, lime zest and juice, paprika, chilli flakes and olive oil into a medium-sized mixing bowl. Add the prawns to the bowl and coat thoroughly in the marinade. Season and chill in fridge for 30 mins. Remove prawns from fridge and separate from stock using a strainer – retaining both liquid and shellfish. Place a heavy cast iron frying pan over a gas burner on top of your stove, add the marinade and bring to a boil over high heat. Add 1/2 cup of the fish stock and stir to combine then add in the prawns and cook over high heat until cooked through. Just before serving, scatter with a handful of chopped parsley. Serve bubbling hot with extra lime wedges and lots of crusty bread.