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Chilli and garlic king prawns in a pan with fresh parsley and lemon, cooked in Wilson's Chilli & Garlic Infused Oil

Chilli & Garlic Prawns

Eight prawns, a hot pan, ten minutes. Wilson's Chilli & Garlic Infused Oil goes in first — the garlic and heat are already there. Add smoked paprika, fresh parsley, a squeeze of lemon, and get the bread ready before you start.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Starter, Tapas
Cuisine: Spanish Inspired
Ingredients Method Notes

Ingredients
  

  • 8 large raw king prawns shell-on, from sustainable sources
  • 3 cloves garlic
  • 1 fresh red chilli
  • 1 small handful fresh flat-leaf parsley
  • 3 tbsp Wilson's Chilli & Garlic Infused Oil
  • ½ tsp smoked paprika
  • 1 lemon
  • sea salt to taste
  • crusty bread to serve

Method
 

  1. Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife along the back of each prawn and pull out the dark vein.
  2. Peel and finely chop the garlic. Finely slice the chilli — deseed it if you want less heat. Pick and finely chop the parsley leaves.
  3. Pour the Wilson's Chilli & Garlic Infused Oil into a shallow terracotta dish or small frying pan over a medium-high heat. Add the garlic and chilli and fry for 30 seconds until fragrant, then stir in the smoked paprika.
  4. Lay the prawns flat in the pan and leave them alone for 2 minutes. Turn them, scatter in most of the parsley, and cook for another 2 minutes until pink all the way through.
  5. Squeeze half the lemon juice over the pan, take it off the heat, and finish with the remaining parsley and a good pinch of sea salt.
  6. Serve straight from the pan with warm crusty bread and the rest of the lemon cut into wedges.

Notes

Prawns cook fast — the moment they're pink and the tails have curled, they're done. Pull the pan off the heat immediately. If you have a terracotta dish that goes on the hob, use it. It holds heat and keeps everything sizzling when it comes to the table, which is the whole point. Wilson's Chilli & Garlic Infused Oil already carries the garlic and the heat, so taste before reaching for extra chilli.