Gambas Pil Pil (Spicy Prawns)

• 24 to 32 medium raw prawns, preferably fresh
• 8 tablespoons Extra Virgin Olive Oil
• 6 cloves of garlic, thinly sliced
• 2 red chilli peppers (small variety)
• 1 pinch Pimenton - Spanish Paprika - choose either spicy or hot
• 1 tablespoon parsley - chopped
• salt

1. Peel and remove the head of the prawns. You might want to keep the heads of the prawns to make a shellfish soup or stock.
2. Remove the black vein and rinse the prawns. Pat dry with kitchen towel. Season with salt and the Pimenton.
3. Divide the olive oil, garlic slices and chili peppers in 4 earthenware ramekins or put in one normal frying pan and heat over medium heat or until the oil begins to sizzle.
4. Cook the prawns for about 2 minutes on each side - they should turn pink and curl slightly. When the other side is done, remove from heat, add the parsley and serve immediately.
5. Have some sourdough bread to soak in the sauce and serve with a nice cold beer, preferably listening to some Flamenco Music.
6. Note: Don't overcook the prawns otherwise they get very rubbery. If using the ramekins, bare in mind they will continue hot and the prawns continue cooking so check your timer!

prawns, olive oil, garlic, red chilli peppers, either, parsley, salt

Taken from food52.com/recipes/13498-gambas-pil-pil-spicy-prawns (may not work)